Ingredients

• 1.5 cups- long grain rice
• 1/2 cup- beans (boiled)
• 1 tbsp - broken cashews
• 1 tbsp - small raisins
• 4 -green chillies, slit
• 1 tbsp - coriander (finely chopped)
• 2- onions (cut into strips)
• 1/2 tsp - cumin seeds
• 3-4 pinches of asafoetida
• 2 -cloves
• 2- bay leaves
• 2 -cardamom pods
• 1 inch -cinnamon
• 4-5 black peppercorns
• 3 tbsp - ghee or oil
• 1/2 tsp - garam masala
• salt to taste
• lemon juice -to taste

How to Make Beans Pulao

• Wash and soak rice in salted water for 30 minutes.
• Heat oil, fry onions till crisp. Drain.
• Fry cashews till light brown, drain, keep aside.
• Add cumin seeds to remaining oil, allow to splutter.
• Add asafoetida, cloves, bay leaves, cardamom, cinnamon, peppercorns, and stir.
• Add green chillies, drained rice, and stir gently till well coated. Add raisins.
• Add 6 cups of water, bring to a boil. Simmer covered till 3/4 done.
• Add more water if required. Add beans, fried cashew, onions (save some for garnish), garam masala, salt and lemon juice to taste.
• Stir gently with a spatula. Cover and finish cooking till all water evaporates.
• Garnish with coriander and the reserved fried onions.
• Serve hot with kadhi or a spicy curry.