Lima beans or Indian broad beans are popular in our parts here in Andhra and in season now. We use the ginjalu (beans) with their skin peeled to prepare a simple aromatic pulao. Except for the time taken to peel the skin (worth the effort for the recipe), the recipe is a breeze and one your family will relish.
Chikkudu Ginjalu Pulao Recipe
Prep & Cooking: 45 mts
Serves 4-5 persons
2 cups long grained rice
1 large onion, finely sliced
1/2 tbsp oil + 1/2 tbsp ghee
1 tsp ginger garlic paste
whole garam masala (4 cloves, 1″ cinnamom, 1 elachi, 1 star anise, 1 bay leaf)
1 cup lima bean (par boil bean, remove skin)
salt to taste
Coarsely crush (do not make a paste):
1/4 cup chopped coriander leaves
10-12 chopped pudina leaves
2-3 green chillis
1 Heat oil+ghee in a cooking vessel, add whole spices, shah jeera and bay leaf and saute for half a minute. Add the sliced onions and saute for 5 mts. Add the ginger garlic paste and crushed coriander-pudina-green chillis and saute further for another 5 mts. Add the chikkudu ginjalu and saute for 3-4 mts.
2 Add the washed rice and saute for a minute. Add 4 cups water and bring to a boil. Reduce heat and cover with lid and cook till the rice is done.
3 Serve hot with raita or any curry of your choice.