Name: Double bean/Lima bean pulav recipe by Runa Ganguly at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: Basmati rice - 1 cup; Onion - 1 Big; Double beans - 1/4 cup(soaked overnight incase using frozen); Green peas - 1/4 cup(optional); Garam masala powder-1/2 tsp; Coconut milk - 2 cups; Lemon juice -one lemon used.(optional); Salt to taste; Oil 2 tbspn; Cinnamon 1 stick; Green Cardamom pods 3-4 nos; Cloves 3-4 nos.; 1 large bay leaf; cumin seeds 1 tbspn; For Grinding to paste:; Green chilli - 1; Shallots 4-5 nos.; Fresh ginger-garlic 2 tbspn

ABOUT Double bean/Lima bean pulav RECIPE

Double bean is an interesting addition to a pulav and increases the protein content in it. A slight twist is the addition of coconut milk

Ingredients Serving: 2

Basmati rice - 1 cup
Onion - 1 Big
Double beans - 1/4 cup(soaked overnight incase using frozen)
Green peas - 1/4 cup(optional)
Garam masala powder-1/2 tsp
Coconut milk - 2 cups
Lemon juice -one lemon used.(optional)
Salt to taste
Oil 2 tbspn
Cinnamon 1 stick
Green Cardamom pods 3-4 nos
Cloves 3-4 nos.
1 large bay leaf
cumin seeds 1 tbspn
For Grinding to paste:
Green chilli - 1
Shallots 4-5 nos.
Fresh ginger-garlic 2 tbspn

Instructions

Wash and soak basmati rice for 20 minutes. Drain the water completely
Grind ginger, garlic, green chilly and shallots to a fine paste and keep it ready.
Slice onions in thin long pieces
Heat a oil in a pressure cooker. Add cloves, cardamom, cinnamon and cumin and saute for a minute.
Add onions and saute till translucent.
Then add the paste and saute for 2 minutes.
Add beans, peas and salt. Mix well and saute again for 2 minutes.
Stir in the coconut milk and let the mixture come to a boil.(you can dilute some water in the coconut milk if you have a thick variety)
Add the rice, garam masala and lemon juice and cover the lid and cook upto 2 whistles or till the rice is cooked.
Using a pressure cooker enables quick cooking, however you may choose to use a kadai/pan.
Garnish the way to like and serve hot.

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