Avarekalu Pulao banglore famous

Name: Avarekalu Pulao banglore famous
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cups Basmati rice, soaked for 30 minutes; 1 Onion, thinly sliced; 2 carrot chopped; 1 tsp Coriander (Dhania) Powder; 1 tsp red chilli power; 1 tsp Garam masala powder; 1 Bay leaf (tej patta); 1/2 cup Green peas; to taste Salt; 1/2 cup Avarekalu; 1 inch Cinnamon Stick (Dalchini)

Karuna Naveen Chandwani @Karuna

Karnataka

Avarekalu Pulao banglore famous

Karuna Naveen Chandwani @Karuna

Saved

Ingredients

2 servings

1/2 cupsBasmati rice, soaked for 30 minutes
1Onion, thinly sliced
2carrot chopped
1 tspCoriander (Dhania) Powder
1 tspred chilli power
1 tspGaram masala powder
1Bay leaf (tej patta)
1/2 cupGreen peas
to tasteSalt
1/2 cup Avarekalu
1 inchCinnamon Stick (Dalchini)

Saved

Steps

1

To begin making Avarekalu Pulao Recipe-Hyacinth Beans Pulao, wash and soak the basmati rice in enough water for 30 minutes.
2

Heat ghee in a pressure pan, add the bay leaf, cinnamon stick and let the ghee become aromat.Add the sliced onion and saute until it turns slightly brown.
3

After 3 to 4 minutes, add the coriander powder, red chilli powder, garam masala powder and saute until the ghee separates out. This will again take some 3 to 4 minutes.
4

Now, add the fresh avarekalu or hyacinth beans, saute for 2 minutes. Drain the water from the rice, add it to the pan and mix well.
5

Now, close the Avarekalu Pulao with the lid, and pressure cook for one whistle on medium heat, switch off the heat and let the pressure release on it's own.
Once the pressure is fully released, open the lid, add the chopped mint leaves, fluff up the Avarekalu Pulao gently using a fork and it is ready to be served.