Ingredients

• 2 cups - basmati rice
• 1 tsp - Jeera/Cumin seeds
• 1 pinch - Asafoetida
• Assorted Beans:
• 1/4 cup - Black channa dal
• 1/4 cup - Kabuli channa dal
• 1/4 cup - Rajma
• 1/4 cup - Chowli/Rongi
• 1/4 cup - Matar
• 1/4 cup - Double beans
• 1/4 cup - Masoor Dal
• (Any beans of your choice can be used)
• For the masala paste:
• 4 - green chillies
• Chopped coriander
• 1 - Onion
• A small piece of ginger
• A small piece of garlic
• 3 tsp - grated coconut
• 2 - small sticks cinnamon
• Cloves
• 2 - cardamom
• A pinch poppy seeds
• 1 tsp - garam masala
• 1 tsp - red chilli powder
• 1 tsp - coriander seeds powder

How to Make Assorted Beans Pulao

• Soak all the beans in water for 6-7 hours. Drain the water and cook the soaked beans in a pressure cooker along with a pinch of salt. Adding a small piece of cinnamon while cooking the beans enhances the taste of the beans.
• Cook the beans till a single whistle and allow it to cool.
• Grind all the ingredients mentioned under the masala column into a fine paste.
• Heat oil in a pressure cooker/pan and add a pinch of asafoetida.
• Add jeera/cumin seeds. (for enhanced flavour, you can add finely chopped onions).
• Add the finely ground masala paste to this and stir for 2 mins.
• Add the cooked beans and mix well with the masala paste and add 4 cups of water.
• Let it boil for 5 mins.
• Wash the basmati rice and add it to the mixture.
• Mix well and cook for 2 whistles.
• Garnish with finely chopped coriander.
• Serve hot with cucumber raita.