Butter Beans Pulao

I read somewhere that sadness stays with you longer than happiness and I think it is the same in my experience as well. On the other hand this recent study has found that happiness spreads faster and to a larger group than misery which is slower and is not that far reaching. If you are interested in reading in detail : link. Hoping the research is true and my gloomy outlook for the long winter won't spread. I dread this cold miserable weather, gloomy and raining and I dearly miss the Sunshine. What can I say I grew up in a place which more or less had sunshine for at least 360 days of the year.

Speaking of sunshine watched this movie "Eternal sunshine of the spotless mind". Though the title has a nice ring to it, a line borrowed from a poetry, it is not worth even the rental money, lucky for me I borrowed the DVD from the library. I don't remember the reviews from the time the movie was released. Jim Carey in a subdued role without his usual exaggerated facial gestures. The only feature of interest was Hindi music playing in the background in one of the scenes.

As I sit here typing I see the sunshine playing in the windows which is a good sign don't you think? My SAD has taken a back seat for the day at least.

I have always been a big fan of Beans and Lima Beans or Butter Beans as they are called are one of my favorites. When I saw this Double Bean Pulav on Masala Magic, I had to try it. With just a simple raita as side it makes a perfect one pot meal. The recipe is more or less the same with just few additions and omissions. I do not use cardamom in savory dishes only the sweet ones. I rarely if ever make a ginger,garlic paste, usually mince them. I used Sona Masoori rice in place of the Basmati. If using Sona Masoori, it is important to soak the rice for a half an hour. I like to cook the beans before using them in the rice. The beans are harder and not fully cooked otherwise.

Recipe Source: Double Beans Pulav

Ingredients
1. 1 Cup Sona Masoori rice soaked in water for half hour - (2 1/2 cups of water)
2. 1 Cup Double Beans cooked (if using pressure cook for 1 whistle)
3. 1 Red onion sliced lengthwise
4. 5 garlic cloves, 1 inch piece of ginger, 5 green chillies, handful of coriander leaves minced in a food processor
5. 2 tsp coriander powder
6. 1/2 tsp cumin powder
7. 2 tsp red chili powder
8. 3 cloves, small piece of cinnamon and half a flower of star anise (make a smooth powder)
9. salt to taste
10. 2 tsp of oil, 1 tsp ghee
11. seasonings: saunf, curry leaves and cumin seeds
12. salt to taste



Method
1. In a pressure pan, heat the oil and add the seasonings. Now add the powdered whole spices (clove,cinnamon,anise) and saute for a second or two.
2. Add the onion and saute till translucent.
3. Now add the ginger,garlic,gc,coriander mince and saute till the raw smell goes.
4. Add the coriander,chili and cumin powders and mix well.
5. Now drain the rice and mix it well with the masala. Let it continue to saute while you heat the water required in a sauce pan. Add salt.
6. When the water comes to a boil, add the cooked lima beans to the rice and mix, add the water, test for salt and spice and let it cook for about 5 minutes till the rice is about half cooked.
7. *Close the lid and cook for 12 minutes. Switch of the heat.

* Do not have to wait for the whistle to sound.

Serve with raita of choice.

This will be an entry to MLLA, Sixth helping hosted by Suganya of Tasty Palettes, an event started by Susan of The Well-Seasoned Cook.

Other Butter Beans Recipes
1. Bean Rice
2.Butter Beans Varuval (fry)