
Ingredients:
• 2 cups – basmati Rice
• 1 cup – field beans/kaalu
• 1 tsp – salt
• 2 tbsp – Onion ( peeled and sliced)
• 2 – Green chillies ( slit )
• 1 tbsp – fresh Ginger (peeled and sliced)
• 1/2 tsp – Cumin seeds
• 1/4 tsp – pepper Corns
• 1 – Cinnamon stick
• 2 – Cardamom
• 6 – Cloves
• 1 pinch – Turmeric powder
• 2 tbsp – sesame oil
• a few Curry leaves
• 2 tbsp – finely chopped Coriander leaves
• 2 tbsp – finely chopped Mint leaves
Method:
- Wash and drain the rice and keep it aside.
- Heat oil in a heavy bottomed kadai. Add cumin seeds, peppercorns, cinnamon, cloves and cardamom and fry till they pop.
- Add curry leaves, chopped onion, slit green chillies and ginger and saute till onion becomes pink in colour.
- Stir in the kaalu.
- Add turmeric powder and then the washed and drained rice and fry till the rice starts sticking to the kadai.
- Add salt and 4 cups of water to the fried ingredients and stir well.
- When the water starts to boil, cover the kadai with a lid and reduce flame to low.
- Open the lid after 15 minutes, stir the pulav carefully (without mashing the rice) for the even distribution of kaalu, and cover it again.
- Switch off flame after five more minutes.
- Garnish the kaalu pulav with finely chopped fresh coriander and mint leaves just before serving.
- Recipe courtesy: Chitra Amma’s Kitchen
- http://chitra-ammas-kitchen.blogspot.in/