Wednesday, September 1, 2010

Methi & Lima Beans Pulao



Sona Masoori Rice - 2 cups
Fenugreek (Methi) Leaves - 1 1/2 cups
Lima (Double) Beans, soaked and boiled - 1 1/2 cups
Onion, chopped - 3/4 cup
Garlic, grated - 1 tsp
Dry Red Chillies - 10
Cinnamon - 1 inch piece
Cloves - 5
Mace - 1/2
Marati Moggu - 1
Cumin Seeds - 1/2 tsp
Oil - 1/2 cup
Turmeric Powder - 1/4 tsp
Salt to taste


  1. Pressure cook rice.
  2. Spread it on a wide vessel so that the grains do not stick to each other.
  3. Fry dry red chillies, cinnamon and cloves separately with 1/4 tsp oil for each.
  4. Once cooled, blend it into fine powder.
  5. Heat oil in a pan, add cumin seeds, mace and marati moggu. Saute for a minute.
  6. Add onions and grated ginger. Saute till it turns translucent.
  7. Now add fenugreek leaves and cooked lima beans. Saute until leaves get cooked.
  8. Add turmeric powder, powdered masala, salt and mix well.
  9. Add this to cooked rice and mix well.
  10. Serve hot with raita.


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