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Broad Bean Seeds Pulao Recipe
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Broad Bean Seeds Pulao Recipe | Chikkudu Ginjala Biryani
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

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
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.