Rice Varieties.

Broad Bean & Green Beans Kadai Pulav.

Oh yes, you got it right….Broad beans and green beans together in this pulav make it bursting with nutrition and taste. Broad beans are good sources of protein, fibre, vitamins A and C, potassium and iron. They also contain levodopa (L-dopa), a chemical the body uses to produce dopamine (the neurotransmitter associated with the brain’s reward and motivation system).They are highly nutritious and prove to be a powerful storehouse of many essential nutrients required by the body, especially phosphorus, potassium, vitamin K, vitamin A and iron. In addition, the beans also find a respectable place in the legendary tales of different countries.

Broad Bean and Green Beans Pulav combines the best of the vegetables and rice to bring you a one pot meal filled with all goodness of fibre, nutrition, iron and carbohydrates.

INGREDIENTS:

2 Cups Basmati Rice.

2 Cups Water.

A small blob of butter.

1/2 Cup of Broad Beans.

1/2 Cup French Cut Beans.

Salt to taste.

Turmeric.

To Roast & Grind to a Powder:


4  Tsp Dhania.

2 Tsp Jeera.

2 Tsp White Sesame Seeds.

2 Red Chillies.

Small Stick of Cinnamon.

5 Cloves.

Seasoning:

Mustard.

1 Tsp Somph / Shahjeera.

Curry Leaves.

4 Green Chillies Slit vertically.

Asfoetida.

Cashew.

PREPARATION:

  • Wash the basmati rice and set it aside to soak for 10 – 20 minutes.
  • In a dry kadai, dry roast the ingredients specified. Allow to cool for a few minutes and powder to a medium coarse consistency.
  • Take a medium sized wok/kadai and add 2 spoons of ghee.  When hot, add mustard, somph, green chillies, curry leaves, asfoetida and fry for a few seconds.

  • Add the broad  beans and the french cut beans and stir for a few minutes.  Now add the ground powder masala to the veggies on the stove.
  • Since they have already been dry roasted, we would only need a few minutes for the powder to cook and coat the veggies.
  • Now add the washed rice to the kadai. Stir well until the rice grains are all coated with the powder masala.
  • Add a few spoons of chopped cilantro leaves.
  • Now add the 2 cups of water and mix well.
  • Transfer the entire contents to a electric rice cooker.
  • Add a blob of butter / a spoon of ghee to the cooker vessel. Stir and allow to cook.
  • When done, garnish with a few more spoons of chopped corriander and serve HO T with Cucumber Raitha.