How to make Double Beans Pulao
Prep Time- 15 mins
Cook Time- 20 mins
Basmati rice – 1 cup
Onion – 2 or 1 big
Double beans – 1/4 cup
Green peas – 1/4 cup
Garam masala powder-1/2 tsp
Salt as needed – (It is approximately 2 tsp flat for 1 cup of rice)
Thin coconut milk – 2 cups (for cooking rice)
Fresh Lemon juice- 1 tbsp
Green Chilli – 2
Ginger – 1 inch piece
Garlic – 4 cloves
Pearl onions – 4-5
For the Seasoning
Oil -2 tbsp
Cinnamon -1 inch piece
Grind ginger, garlic, green chillies and pearl onions to a fine paste and keep it ready.
Soak double beans and peas overnight or for 5-6 hours and pressure cook with very less salt until soft. If using fresh ones, avoid soaking.
Slice onions thinly lengthwise.
Heat a oil in a kadai/pan, add cloves, cardamom, cinnamon and saute for 2-3 seconds.
Then add onions and saute until it turns pink.
Once the onions turn pink, add the ground paste and saute on low flame until the raw flavor goes and oil separates.
Add the cooked double beans, peas, rice, garam masala powder, salt needed and mix well.
If you are preparing directly in the cooker/pressure pan, close the cooker without the weight. Once the rice is half cooked, stir the contents, close the cooker, put the weight and cook simmered for another 4-5 minutes. Once the rice is cooked, fluff it with a fork and serve hot with a simple raita/pachadi of your choice.