Lilva Pulao
Pulao recipe with lots of fresh green beans and cilantro chutney!
Servings: 4 servings
Ingredients
- 1 cup rice soaked for few minutes
- ½ cup cilantro chutney
- 2 tbsp oil/ghee
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1.5 tsp garam masala
- ½ cup Surti Papdi/Lilva green flat beans
- 1/2 cup Tuver green pigeon peas
- ½ cup green peas fresh or frozen
- 1 medium potato, chopped
- 1 small onion, chopped
- salt to taste
- 1/3 cup fresh shredded coconut frozen
- 2 tbsp cashewnuts
- Cilantro and lemon to garnish
Instructions
- Wash and soak the rice for few minutes in water. If you do not have cilantro chutney ready, then prepare it. Check out my chutney recipe for it.
- Heat up ghee in a pan or pressure cooker on a medium heat.
- Once the ghee heats up, add the cumin seeds.
- As they start spluttering, add the cashews roast them for few minutes. Add lilva, tuver, peas, chopped potato and onions along with spices and salt. Remember chutney also has salt in it.
- You can add some coconut right now and leave some for garnish. Or add everything right now.
- Add the rice and chutney along with some water. The amount of water depends on the method of cooking. If you are using pressure cooker then, add water just half an inch above the rice approximately 3/4-1 cup.
- If you are using the pot method, you will require more water approximately 2 cups.
- Pressure cook it for 10 minutes for two whistles. Let it rest for 5 minutes before opening the lid of the pressure cooker. Fluff the rice with a fork.
- Garnish it with quite essential cilantro and put a lemon wedge on the side.
- Serve it with any kind of raita, yogurt or just as it is.
Notes
Pigeon peas and flatbeans are easily available at an Indian grocery stores either fresh when in season or easily in frozen sections.
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