Karnataka Style Avarekalu Pulao Recipe - Avarekalu Pulao
Avarekalu Pulao is a delicious Pulao recipe where rice is cooked with avarekalu beans and other everyday spices. You can serve it for a simple weeknight dinner along with Raita, Salad and a roasted papad.
Avarekalu Pulao Recipe is a spicy Karnataka Style Pulao made using the fresh avarekalu or hyacinth beans. Hyacinth Beans are called the Avarekalu in Kannada. Avarekalu are seasonal beans, available in the winter months and many dishes are made using it.
In this recipe, the fresh hyacinth beans are cooked with rice which is flavoured with a freshly ground green masala. We have used a pressure pan to cook the pulao, to make it easier and also keeping the nutritional content intact. It makes for a wonderful weekend meal in itself.
Hyacinth beans contains the highest amount of iron, zinc and copper making it a highly nutritional.
If you like this Avarekalu Pulao Recipe, you can also try other Pulao recipes that you can make for your vegetarian weeknight dinner recipes such as
- 1-1/2 cups Basmati rice , soaked for 10 minutes
- 3/4 cup Avarekalu / Lilva Beans
- 1 Onion , thinly sliced
- 1 Tomato , finely chopped
- 2 teaspoons Coriander Powder (Dhania)
- 1 teaspoon Red chilli powder
- 1 teaspoon Garam masala powder
- 1 Bay leaf (tej patta)
- 1 Cinnamon Stick (Dalchini)
- 2 Green Chillies , slit
- 1 tablespoon Ghee
- Salt , to taste
- 2 sprig Mint Leaves (Pudina) , for garnish Ingredients for the masala paste
- 1 Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 1 Cardamom (Elaichi) Pods/Seeds
- 8 cloves Garlic
- 2 inch Ginger
- 1 Green Chilli
- 1/2 cup Mint Leaves (Pudina)
- 1/4 cup Coriander (Dhania) Leaves
How to make Karnataka Style Avarekalu Pulao Recipe - Avarekalu Pulao
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.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.