Broad Bean Seeds Pulao (Fragrant One-Pot Chikkudukaya Ginjala Rice)

This broad bean seeds pulao brings together long-grain basmati rice, tender broad bean seeds (chikkudukaya ginjalu or avarekalu), fresh mint, and whole aromatic spices in one pot. The broad beans turn buttery and soft while absorbing the ginger, garlic, and whole garam masala, and the rice grains remain separate and fluffy.

Whether you cook this in a standard pressure cooker or a heavy-bottomed pot, getting the water ratio right is the secret to preventing sticky or mushy rice.

Why This One-Pot Recipe Works

• Proper Bean Texture: Sautéing fresh broad bean seeds directly in ghee softens their skins and removes their raw grassy taste before the water goes in.
• Fluffy, Separate Grains: The water ratio is calibrated specifically for a closed pressure cooker, accounting for the moisture released by the beans, onions, and herbs.
• Balanced Spicing: Whole spices and fresh mint perfume the rice without masking the nutty, earthy sweetness of the broad beans.

Ingredients You Will Need

Whole Spices (For Tempering)

• Ghee: 1 tablespoon
• Cooking Oil: 1 tablespoon (peanut, sunflower, or neutral vegetable oil)
• Bay Leaf (Tejpatta): 1 dried leaf
• Cinnamon (Dalchini): 1-inch stick
• Cloves (Laung): 4 whole
• Green Cardamom (Elaichi): 3 pods, lightly crushed at the tip
• Star Anise (Chakra Phool): 1 small piece
• Shahi Jeera (Caraway Seeds): 1 teaspoon (substitute regular cumin seeds if unavailable)

Fresh Produce & Aromatics

• Onion: 1 large, thinly sliced lengthwise (about 1 cup)
• Ginger-Garlic Paste: 1 tablespoon (freshly crushed provides the cleanest aroma)
• Green Chillies: 3 to 4, slit lengthwise (adjust to taste)
• Fresh Mint Leaves (Pudina): 1/2 cup, tightly packed, roughly chopped
• Fresh Coriander Leaves (Kothmir): 1/2 cup, finely chopped
• Tomato: 1 medium, chopped fine (optional; adds a light touch of acidity)

Grains, Beans & Liquids

• Broad Bean Seeds (Chikkudukaya Ginjalu / Avarekalu): 1 cup, fresh or thawed
• Basmati Rice: 1 cup, aged long-grain (can also use Sona Masoori or Seeraga Samba)
• Water: 1.75 cups (for pressure cooker) or 2 cups (for open pot)
• Whisked Curd (Dahi/Yogurt): 2 tablespoons (adds moisture and balances spice)
• Garam Masala Powder: 1/2 teaspoon
• Turmeric Powder (Haldi): 1/4 teaspoon
• Salt: 1 to 1.25 teaspoons (adjust to taste)
• Lemon Juice: 1 teaspoon (stirred in at the end)

Ingredient Notes & Preparation

• Broad Bean Seeds: Use fresh, tender seeds. If using fresh pods, shell them completely and discard any discolored or pest-damaged seeds. Rinse them thoroughly in cold water and drain. If using frozen seeds, thaw them in a bowl of warm water for 5 minutes before cooking.
• Basmati Rice: Aged basmati rice absorbs water evenly without turning gummy. Wash the rice gently 2 to 3 times until the water runs clear to strip away surface starch, then soak in water for 20 to 30 minutes. Drain thoroughly in a colander before adding to the pot.
• Herbs: Mint is essential here—it cuts through the natural starchiness of broad beans. Keep the stems out and use only the leaves.

Step-by-Step Cooking Instructions

Step 1: Rinse and Soak the Rice

Gently wash 1 cup of basmati rice in a bowl until the water runs mostly clear. Soak it in room-temperature water for 20 to 30 minutes. Drain completely in a colander and set aside.

Step 2: Fry the Whole Aromatics

Place a 3-liter pressure cooker or heavy-bottomed Dutch oven over medium heat. Add 1 tablespoon of ghee and 1 tablespoon of oil.

Once hot, drop in the bay leaf, cinnamon stick, cloves, cracked cardamom pods, star anise, and shahi jeera. Let them sizzle for 20 to 30 seconds until the spices become fragrant and the shahi jeera crackles. Do not let the spices darken or burn.

Step 3: Sauté Onions and Aromatics

Add the sliced onions and slit green chillies to the pot. Sauté over medium heat for 5 to 6 minutes, stirring frequently, until the onions turn soft and translucent with pale golden edges.

Add 1 tablespoon of ginger-garlic paste. Cook over medium-low heat for 60 to 90 seconds until the raw sulfur smell completely dissipates.

Step 4: Sauté the Broad Beans and Herbs

Add the chopped tomato (if using), 1/4 teaspoon turmeric powder, 1/2 teaspoon garam masala, and 2 tablespoons of whisked curd. Cook for 2 minutes until the tomatoes soften into the masala base.

Add 1 cup of broad bean seeds, chopped mint leaves, and half of the chopped coriander. Sauté over medium heat for 2 to 3 minutes. The broad bean seeds should turn a vibrant, glossy green as they absorb the fat and spices.

Step 5: Measure and Boil the Cooking Liquid

Pour in 1.75 cups of water (for pressure cooking) and add 1 to 1.25 teaspoons of salt. Stir well and bring the water to a rolling boil over high heat.

Taste the water at this stage: it should taste pleasantly salty, like a mild soup. If it tastes under-salted now, the finished rice will taste flat.

Step 6: Add the Rice

Lower the heat and add the drained basmati rice to the boiling liquid. Stir once very gently from the bottom with a flat ladle so you do not break the soaked rice grains.

Let it boil uncovered for 1 to 2 minutes until the liquid level reduces slightly and aligns with the top surface of the rice.

Step 7: Cook to Perfection

• Pressure Cooker Method: Close the pressure cooker lid with the gasket and weight in place. Cook on medium flame for 1 whistle (about 4 to 5 minutes). Turn off the heat immediately. Move the cooker to a cool burner and let the pressure release naturally on its own (10 to 12 minutes). Never force open the valve.
• Open Pot / Pan Method: Cover with a tight-fitting lid, lower the heat to the lowest setting, and cook undisturbed for 12 to 14 minutes. Turn off the heat and keep the lid sealed for another 10 minutes.

Step 8: Rest, Fluff, and Serve

Open the lid. Drizzle 1 teaspoon of fresh lemon juice and sprinkle the remaining coriander leaves over the top.

Use a silicone spatula or flat fork to gently fluff the rice from the sides toward the center. Let the steam escape for 2 minutes before serving so the grains firm up and do not break.

Prefer a visual walkthrough? Watch our step-by-step Broad Bean Seeds Pulao video on YouTube or play it directly below:

Pro Tips for the Best Results

• Do Not Skip Soaking the Rice: Soaking expands the starch granules slowly, allowing the grains to cook to their full length without splitting or absorbing excessive water.
• Sauté the Beans in Ghee: Sautéing the broad bean seeds in the oil-ghee-spice mixture before adding liquid tenderizes the outer skin and eliminates that raw field-bean bitterness.
• Respect Natural Depressurization: Opening the cooker early under running water forces out trapped steam, leaving the grain interiors undercooked and brittle.

Common Mistakes and How to Fix Them

• The Rice Turned Gummy or Mushy:
  • Why it happened: Too much water, or the soaked rice was stirred aggressively while boiling.
  • How to fix it: Remove the cooker lid immediately. Spread the pulao onto a wide, flat serving tray or baking sheet. The ambient air cools the starch instantly, stopping the cooking process and firming up the grains.
• The Broad Beans Are Hard or Underdone:
  • Why it happened: The seeds were mature and fibrous rather than tender, or they needed pre-softening.
  • How to fix it: If using very mature, large field beans, parboil them in salted water for 4 minutes before adding them to the cooker, or cook for 2 whistles instead of 1.
• The Pulao Tastes Bland:
  • Why it happened: Insufficient salt during the boiling stage.
  • How to fix it: Dissolve 1/4 teaspoon of salt and 1/2 teaspoon of warm ghee in 1 tablespoon of boiling hot water, drizzle it evenly over the warm rice, and gently fold with a fork.

Practical Recipe Variations

• Double-Peeled Avarekalu Pulao (Hitikida Bele Pulao): Soak fresh broad bean seeds in water for 2 to 3 hours, then pinch off the outer skin between your fingers. Use these split, skinned seeds in the recipe. They cook faster and lend a creamier, melt-in-the-mouth texture.
• Coconut Milk Broad Bean Pulao: Replace 0.75 cups of water with 0.75 cups of thin, fresh coconut milk. This softens the earthy bite of the seeds with a gentle South Indian sweetness.
• No-Onion, No-Garlic (Sattvic Style): Skip the onions and ginger-garlic paste. Increase whole spices slightly, add 1/4 teaspoon of hing (asafoetida) to the hot ghee, and use freshly grated ginger with crushed green chillies.

What to Serve With Broad Bean Pulao

• Onion-Tomato-Cucumber Raita: Cool, salted curd with crunchy vegetables balances the warm whole spices of the pulao.
• Mirchi Ka Salan or Bagara Baingan: A tangy peanut-sesame-tamarind gravy pairs naturally with this seasoned rice for a festive weekend lunch.
• Papad and Lemon Wedges: A crisp roasted papad and a squeeze of fresh lemon juice complete a quick weeknight dinner.
• If you are from South India then you should try this recipe with Avakaya pachadi or gongura pandu mirapakaya pachadi.

Storage and Reheating Guidelines

• Refrigerator: Store cooled leftover pulao in an airtight glass or stainless steel container for up to 2 days.
• Reheating on the Stovetop: Sprinkle 1 to 2 tablespoons of water over the cold rice, cover with a tight lid, and warm over low heat for 4 to 5 minutes. The steam restores tenderness to both the rice and the beans without drying them out.
• Reheating in a Microwave: Place the rice in a microwave-safe bowl, cover with a damp paper towel, and heat on high in 60-second bursts until steaming hot throughout.

Frequently Asked Questions

Can I make this pulao with dried broad bean seeds?

Yes. If using dry broad bean seeds (dried field beans/val dal), soak them in ample water for at least 8 to 10 hours. Drain and pressure cook them in fresh water for 2 whistles until tender before adding them to the sautéed masala in Step 4.

Can I use Sona Masoori rice instead of Basmati?

Yes. Sona Masoori is an authentic, everyday choice in South Indian households. When using Sona Masoori, increase the water to 2 cups per cup of rice and pressure cook for 2 whistles on medium flame instead of 1.

Why do my broad bean seeds turn brown instead of green?

Overcooking or prolonged sautéing on high heat oxidizes the chlorophyll in the beans. Sauté them gently on medium heat for just 2 to 3 minutes, and let the pressure cooker steam do the cooking.

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Broad Bean Seeds Pulao Recipe | Chikkudu Ginjala Biryani

A fragrant, grainy South Indian pulao made with basmati rice, tender broad bean seeds, carrots, and whole spices in a heavy-bottomed vessel.

Course Main Course

Cuisine Indian, South Indian

Diet Gluten Free, Vegetarian

Keyword avarekalu pulao, Broad Bean Seeds Pulao Recipe, Chikkudu Ginjala Biryani, chikkudukaya ginjala pulao

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Calories 225 kcal

Author Uppada Lakshmi

Ingredients

• 1 cup aged basmati rice rinsed and soaked for 20 minutes
• 1 cup fresh broad bean seeds chikkudukaya ginjalu / avarekalu
• 1 tbsp ghee
• 1 tbsp cooking oil
• 1 bay leaf
• 1- inch cinnamon stick
• 4 cloves
• 3 green cardamoms cracked
• 1 star anise
• 1 tsp shahi jeera
• 1 large onion thinly sliced
• 1 tbsp ginger-garlic paste
• 3 green chillies slit
• 1 medium tomato finely chopped
• 1/2 cup fresh mint leaves chopped
• 1/2 cup fresh coriander leaves divided
• 2 tbsp plain curd whisked
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala powder
• 1.75 cups water
• 1.25 tsp salt adjust to taste
• 1 tsp fresh lemon juice

Instructions

1. Prep Rice: Wash and soak basmati rice in water for 20 minutes. Drain completely.

2. Temper Spices: Heat ghee and oil in a 3-liter pressure cooker over medium flame. Add bay leaf, cinnamon, cloves, cardamom, star anise, and shahi jeera. Sizzle for 20 seconds.

3. Cook Aromatics: Add sliced onions and green chillies. Sauté for 5 minutes until golden along edges. Add ginger-garlic paste and sauté for 1 minute until fragrant.

4. Add Veggies & Seasoning: Add chopped tomato, curd, turmeric, and garam masala. Cook for 2 minutes until tomatoes break down.

5. Sauté Beans: Add broad bean seeds, chopped mint, and half the coriander. Sauté for 2 to 3 minutes on medium heat until beans turn bright glossy green.

6. Boil Water: Pour in 1.75 cups of water and salt. Bring to a rolling boil over high heat. Taste the water—it should taste mildly salty.

7. Add Rice & Seal: Add drained basmati rice and stir gently once. Secure the cooker lid with weight. Cook on medium heat for 1 whistle (about 4 minutes). Turn off the heat.

8. Rest and Fluff: Allow pressure to release naturally for 10 minutes. Open lid, drizzle lemon juice and remaining coriander, and fluff gently with a fork before serving.

Recipe Video

Recipe Notes

• For open-pot cooking, use 2 cups of water, cover tightly, and cook on low heat for 14 minutes.

• If using dried broad bean seeds, soak overnight and boil until tender before adding to the rice.

Storage

• Refrigerate leftovers in an airtight container for up to 2 days. Reheat with a splash of water over low heat.

9.  Serve aroma filled grainy broad bean seed pulao recipe hot and with raita.

Watch the Broad Bean Seeds Pulao | Chikkudu Ginjala Biryani recipe video on YouTube.