Butter beans pulao recipe
Spicy butter beans pulao, one pot pulao recipe
Servings: 2
Ingredients
- 1 cup butter beans use green peas if you don’t get
- 1 cup basmati rice
- 1.25 cups of water
- 1 tbsp oil
- 1 tsp oil
- 1 tbsp curd | yogurt
- Salt as needed
- 2 thinly sliced onions
To grind
- 4-5 green chili
- 3 garlic cloves
- 1 tsp fennel seeds
- 1 small piece kal paasi | stone flower
- Few mint leaves
- Few coriander leaves
Instructions
- Wash and soak the basmati rice in 1.25 cups of water for 20 minutes.
- In a mixie jar add the 4-5 green chili, coriander leaves, mint leaves, 3 cloves garlic, fennel seeds, 1 small piece stone flower.
- I made a little spicier pulao, so added 5 green chilis
- Pulse this into a coarse paste and keep it aside.
- Do not add water while doing this.
- In a pressure cooker, add 1 tbsp of oil and add 2 thinly sliced onions.
- Add little salt.
- Cook till they become light golden brown.
- Now add the coarsely ground paste to this.
- Cook for 2 minutes till the raw smell goes off.
- Add 1 tbsp of yogurt to this. Adding yogurt balances the spiciness of the pulao.
- Now add 1 cup of butter beans.
- If you don’t get butter beans at your place, replace it with peas or cooked chana.
- Now add the washed and soaked basmati rice.
- Check for salt.
- Cover and cook for 1 whistle.
- Keep in low flame for 10 minutes.
- Now switch off the flame.
- Let the pressure subside on its own.
- Open and add 1 tsp of ghee.
- Gently mix from the sides.
- Spicy butter beans pulao is ready.
- Serve with any raita of your choice.
Notes
1. Alter the spiciness according to your preference.
2. If you don’t get butter beans at your place, use green peas of cooked chana too.
3. Butter beans pulao recipe is inspired by Andhra-style pacha mirchi pulao.
