Ingredients

• 1.5 cups - basmati rice
• 1/2 cup - beans (boiled)
• 1 tbsp - broken cashews
• 1 tbsp - soft raisins (small)
• 4 - green chillies (slit)
• 1 tbsp - coriander leaves (finely chopped)
• 2 - onions (cut into strips)
• 1/2 tsp - cumin seeds
• 3-4 - pinches of hing
• 2 - cloves
• 2 - bay leaves
• 2 - cardamoms
• 1" stick - cinnamon
• 4-5 - black peppers
• 3 tbsp - ghee or oil
• 1/2 tsp - garam masala
• salt to taste
• lemon to taste

How to Make Beans Pulav

• Wash and soak the rice in salted water for 30 minutes.
• Heat oil in a pan and fry the onions crisp. Drain and keep the onions aside.
• Fry the cashews light brown, drain and keep aside.
• Add cumin seeds to the remaining oil and allow them to splutter.
• Add the cloves, bay leaves, cardamoms, cinnamon, peppers and hing and stir.
• Add green chillies and the drained rice and stir gently. Add the raisins.
• Add 6 cups of water and bring to boil. Cover and let it simmer until three-fourth done. Add more water if required.
• Add the beans, fried cashew, onions (save some for garnishing) and garam masala.
• Add salt and lemon to taste.
• Stir gently with a spatula. Cover and cook until the water evaporates.
• Garnish with coriander leaves and some fried onions.
• Serve hot with kadhi or a spicy curry.