Bean (Garbanzo) Pulao

Ever since Navaratri, I tend to prepare some dish with different kind of beans. These beans are extremely nutritious and great to eat. It is little more than a week since I went to Indian store. I wanted to prepare pulao. Just had onions and tomatoes. I wanted to try preparing pulao with a mixture of dry beans including garbanzo beans, kala channa, black beans, navy beans, rajma, green peas etc.
I usually keep cooked beans in my freezer for easy use whenever required. So it became easy for me to prepare the pulao. Ever since my mom left to India, I'm trying to prepare dishes which is less time consuming. So I'm trying this new recipe. It came out well, and to my surprise Hasini enjoyed her plate of pulao.

You need
2 cups Basmati Rice
1 1/2 cup cooked dry beans (can include any of these - Garbanzo beans, black beans, rajma, kala channa, navy beans, green peas)

6-8 green chillies
1 onion thinly sliced
2 Cardomom pods
4 Cloves
1” pc Cinnamon stick
2 Bay leaf (dry)
3-4 tbsps oil
11/2 tsp Ginger Garlic paste
1 tsp fresh Mint leaves
Salt to taste
Few drops Lemon juice
Coriander leaves to garnish
Water to cook rice

The Beans combination - 3/4 cup garbanzo beans, 1/4 cup kala channa, 1/4 cup black beans, 2 tsp navy beans, 2 tsp green peas, 2 tsp rajma). For cooking instructions check here.

1.Heat oil in a skillet. Add cardamom, cloves, cinnamon stick, aniseed and the bay leaf. Fry till fragrant and then add half of sliced onions and chillis.
2. Fry till they are soft and transparent. Add the ginger garlic paste and fry for a few minutes. Now add the mint, stir for 2 minutes and grind the masala to a nice paste.
3. In a pan, add a tsp oil and add the rest of the sliced onions. saute for a while. Now add the cooked beans and saute for 2 mins. Add the ground paste to this and saute for a while.
4. Now, wash the rice and start cooking the rice. I used the electric cooker. You can add some portion of the masala along with the rice so that it gets blended well with the rice.
5. Once rice is half cooked, add the cooked beans from the skillet. Cook in medium. Add salt and mix well.
6. Once it gets cooked, add the lime juice and coriander leaves. close the lid and keep in warm.

7. Mix well before serving. Serve with mixed vegetable salad with or without yoghurt.

(It is great to have a glass of buttermilk after the meal. For recipes check here.)

I'm happy to send this for Legume event MLLA-40 hosted by Veggie platter by Suma and susan.
Cooking with seeds of Karasaram,.