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.