Assorted Beans Pulao

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

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

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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.

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