SOYA, BUTTER BEANS PULAO

Ingredients:

2 cups of basmati rice, soak for 20 minutes, drain
¼ cup small soya balls, boil nicely, squeeze out the water
¼ cup butter beans, boiled till cooked, drain and keep
2 big onions chopped
4 green chillies grind to a paste
¼ tsp aniseed powder
¼ tsp cumin seed powder
2 tbs curds
1 tsp garlic paste
1 tsp ginger paste
1 cup coconut milk
2 cups water
3 tbs mint leaves
3 tbs coriander leaves
3 tbs of ghee
2 cloves
2 cardamoms
1 “ cinnamon stick
1 bay leaf
6 fried cashew nuts for garnishing
Little coriander leaves for garnishing
1 tsp lime juice
Salt to taste.

Method:

Heat the ghee in a wok, add in the bay leaf, cloves
cinnamon and cardamoms.
Let it splutter, add in the chopped onions.
Sauté well till the onions turn slightly brown.
Add in the ginger garlic paste, sauté well.

Now add in the green chillie paste, cumin powder
aniseed powder and the curds. Sprinkle little water if the
mixture is very dry.

Now add in the squeezed soya small balls and the
butter beans, stir well.
Add in the drained basmati rice and lightly fry it.
Add in the mint and coriander leaves.

Transfer every thing to a rice cooker, add in the coconut
milk and the water. Add in enough salt.
On the cooker and let it cook.
(You can even cook it in a pressure cooker)
Once it is cooked, let it sit for a moment.
Now sprinkle the lime juice, and gently mix the rice.
Garnish with the fried cashew nuts and coriander leaves.
Serve with onion raitha or our Suvai's kurma.
Thanks, Kugan98