This pulao/pilaf recipe unfolds the secret that gives this cranberry pulao a lush aroma.

Cranberry beans are medium to large tan or hazelnut-colored beans splashed or streaked with red, magenta or black; after cooking, however, the specks vanish and the beans take on a more even, darker color with a soft texture. Borlotti/Cranberry beans are a good source of both dietary fiber and protein.

The Recipe Of Aromatic Cranberry Beans Pulao/Pilaf:

Quantity of borlotti/cranberry beans: approx. 125 gm

Soak the borlotti/cranberry beans in water for minimum 8 hours; cook the borlotti beans in a pressure cooker in adequate quantity of water, in low flame, for up to 2 pressure cooker whistles.

Quantity of kolam rice or basmati rice:  approx 250 gm = 2 small cups full of rice

Rinse the rice for about 3 times before cooking

In adequate quantity warm veg. fat spread, add 5 cardamoms – open up the pods add the seeds and the empty pods too; adjust the heat to low, add the blend with rice and 3 small cups of water, smidgen the mix with salt – according to preference of flavour; when the rice is partially cooked, add the cooked borlotti beans; cook the pulao/pilaf until the water evaporates to cook the rice completely.

This pulao has a luxurious aroma of cardamom, along with freshness.

Serving size: approx. 5  

MORE:

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Wishing You A Wonderful Day