Broad Bean Seeds Pulao Recipe | Chikkudu Ginjala Biryani
Broad Bean Seed Pulao Recipe | Chikkudu Ginjala Biryani is one of the delicious South Indian style biryani recipes made with broad bean seeds as the main ingredient. Learn how to make a bean pulao recipe with our step by step image instructions along with tips and a video.
There are two variants in broad beans one variant has fewer seeds and the other has kidney-shaped beans. Both taste great when made of curry. When the skin of the beans loses greenish colour its taste also vanishes.
Many of the vegetable vendors take out the skin and sell peas separately as they can be used to make separate recipes. In Andhra people make chikkudu ginjala biryani by adding all spices similar to normal vegetable biryani and then adding these seeds.
Tips to make perfect Broad Bean Seeds Pulao Recipe:
- Soaking basmati rice for 10-15 minutes will make it long and soft.
- Adding a generous quantity of mint leaves will enhance the aroma of the recipe.
- As we are soaking rice, either a lower small quantity of water or leave a 1:2 ratio (rice: water).
- If basmati rice is 2+ years long, even adding 2 bowls of water, it comes out soft but not mushy.
- Adding weight over the lid locks the flavours and essence of the spices.
- Lower the flame to medium once the water starts boiling to get perfect grainy rice.
- Adding ghee over the hot Broad Bean Pulao Recipe will enhance the flavour and aroma.
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Broad Bean Seeds Pulao Recipe | Chikkudu Ginjala Biryani
Broad Bean Seed PulaoRecipe | Chikkudu Ginjala Biryani is one of the delicious South Indian style biryani recipes made with broad bean seeds as the main ingredient.
Ingredients
- Basmati Rice – 500 gms.
- Water – 1 litre
- Oil – 3 tbsp.
- Cinnamon sticks – 5 No.
- Cloves – 10 No.
- Green cardamoms – 4 No.
- Kapok Buds/ Marathi moggu – 2 No.
- Mace flower – 1 No.
- Bay leaves – 2 No.
- Onions – 1 cup
- Green chillies – 4 No.
- Carrots – ½ cup
- Ginger garlic paste – 1 ½ tbsp.
- Tomatoes – 1 cup
- Broad Beans – 1 bowl
- Salt – 2 tbsp.
- Mint leaves – 1 cup
- Coriander leaves – ¼ tbsp.
Instructions
- Clean basmati rice and add 1:2 ratio water and soak for 5-10 minutes.
- In wide vessel heat oil, add cloves, green cardamoms, mace flower, marati moggu, cinnamon sticks and bay leaves.
- Add onions, carrots, green chillies and ginger-garlic paste. Saute for a while.
- Put tomatoes and broad bean seeds, salt, coriander leaves and mint leaves. Mix well.
- Add rice stock and close the lid. When water starts boiling add rice and cook for 15-20 minutes.
- To lock the flavours of the spices we have added (the process of making dum biryani) place a weight over the lid.
- When rice is cooked, remove the weight and check the rice. It should be soft, long and non-sticky.
- To enhance the flavour of the Broad Bean Seed Pulao Recipe, add little ghee and place the lid. Serve hot.
Recipe Video
How to make Broad Bean Seeds Pulao Recipe:
1. Clean 1 bowl of basmati rice and add 2 bowls of water to it. Keep it aside for 5-10 minutes.
2. In a thick bottom vessel add oil, cinnamon sticks, cloves and green cardamoms.
3. Add Marathi moggu, mace flower and bay leaves. Mix.
4. Put sliced onions, green chillies, carrots and ginger garlic paste.
5. Add sliced tomatoes and broad beans, mix well. Sprinkle salt.
6. Put mint leaves, coriander leaves and mix well. Add water and bring it to boil with lid covered.
7. When water starts boiling put soaked basmati rice and cook for 15 minutes. If possible place weight over the lid so that vapour does not escape.
8. Once the rice is perfectly cooked, open the lid and check it. If everything is done, top with ghee and place the lid again.
9. Serve aroma filled grainy broad bean seed pulao recipe hot and with raita.
