To begin making Avarekalu Pulao Recipe-Hyacinth Beans Pulao, wash and soak the basmati rice in enough water for 10 minutes.

Now, add all the ingredients mentioned for making the masala paste including cinnamon stick, clove, cardamom, garlic, ginger, green chilli, mint leaves, coriander leaves, and grind it into a smooth paste adding little water using a mixer grinder. Keep it aside.

Heat ghee in a pressure pan, add the bay leaf, cinnamon stick and let the ghee become aromatic.

Add the sliced onion and saute until it turns slightly brown.

Add the slit green chillies, tomatoes and saute until the tomatoes turn a little soft.

Add the ground masala paste, saute until the raw smell goes away. This will take about 3 to 4 minutes.

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.

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.

Add 3 cups of water, season with salt and bring the Avarekalu Pulao to a rolling boil.

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 its 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.

Serve Avarekalu Pulao Recipe along with Tomato Onion Cucumber Raita, Satvik Carrot Sprout Salad and a roasted Papad for a weekday dinner. You can also pack this easy Pulao Recipe in your Lunch Box.