Kaalu pulav

Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 2 cups - basmati rice
  • 1 cup - field beans/kaalu
  • 1 tsp - salt
  • 2 tbsp - onion ( peeled and sliced)
  • 2 - green chillies ( slit )
  • 1 tbsp - fresh ginger (peeled and sliced)
  • 1/2 tsp - cumin seeds
  • 1/4 tsp - pepper corns
  • 1 - cinnamon stick
  • 2 - cardamom
  • 6 - cloves
  • 1 pinch - turmeric powder
  • 2 tbsp - sesame oil
  • a few curry leaves
  • 2 tbsp - finely chopped coriander leaves
  • 2 tbsp - finely chopped mint leaves

How to Make Kaalu pulav

  • Wash and drain the rice and keep it aside.
  • Heat oil in a heavy bottomed kadai. Add cumin seeds, peppercorns, cinnamon, cloves and cardamom and fry till they pop.
  • Add curry leaves, chopped onion, slit green chillies and ginger and saute till onion becomes pink in colour.
  • Stir in the kaalu.
  • Add turmeric powder and then the washed and drained rice and fry till the rice starts sticking to the kadai.
  • Add salt and 4 cups of water to the fried ingredients and stir well.
  • When the water starts to boil, cover the kadai with a lid and reduce flame to low.
  • Open the lid after 15 minutes, stir the pulav carefully (without mashing the rice) for the even distribution of kaalu, and cover it again.
  • Switch off flame after five more minutes.
  • Garnish the kaalu pulav with finely chopped fresh coriander and mint leaves just before serving.
  • Recipe courtesy: Chitra Amma's Kitchen
  • http://chitra-ammas-kitchen.blogspot.in/