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Avarekalu Menthya Soppu Pulao Recipe

A simple one pot meal pulao of hyacinth beans and fenugreek leaves.Can be served for lunch / packed for the lunchbox.

Course Main Course
Cuisine Indian
Keyword Pulao Recipe,
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 1 cup Rice
  • 1 bunch Fenugreek leaves
  • 1 cup Hyacinth Beans
  • 1 tbsp Ghee
  • 1 tsp Cumin seeds
  • 4 no.s Cloves
  • 1 inch pieve Cinnamom, broken
  • 1 tsp Peppercorns
  • Salt to taste

For the pulao paste

  • 1 handful Coriander leaves
  • 2 no.s Green chilies
  • 1/4 cup Coconut
  • 1 inch piece Ginger, chopped

Instructions

  1. Wash and soak rice for 15 minutes. Drain and keep aside

  2. Grind the ingredients for the pulao paste with a little water and keep aside.

  3. Heat ghee/ oil in a pressure cooker and add peppercorns,cloves, cumin seeds, cinnamon.

  4. After the cumin crackles, add the beans and the fenugreek leaves. Saute till the leaves wilt.

  5. Now add the ground paste and saute for a minute.

  6. Add the drained rice and mix gently.

  7. Add water[I used 3 cups of water], salt,mix and bring to a boil.

  8. Cover and pressure cook for 3 whistles / 15 minutes on medium flame.

  9. Let the pressure release naturally. Open the cooker and gently fluff the rice with a ladle/ fork.

  10. Transfer onto a serving dish.

  11. Serve with a raita of your choice.