Woman’s Day Special Recipe
This pulao brings together broccoli and almonds along with lima beans to add a refreshing twist to usual lunch menus. Sure to be adored by kids and adults alike, it is delicious yet simple to make.
Ingredients
- Broccoli, medium-sized and chopped into florets – 1
- Basmati rice – 1 cup
- Coconut milk, 1st and 2nd extraction together – 2 cups
- Boiled lima (double) beans – 1 cup
- Cinnamon – 1 stick
- Cloves – 3
- Bay leaf – 1
- Star anise – 1
- Cardamom – 1
- Kapok bud – 1
- Garlic cloves, peeled – 10
- Small onions, peeled – 10
- Almonds, soaked and peeled – 12
- Red chillies – 2
- Kasuri methi, crushed – ½ tsp.
- Oil as per requirement
- Ghee (optional) – 1 tbsp.
- Saffron flower soaked in a little water
- Salt and garam masala powder as per individual taste
Method
- Start by grinding the chillies, 4 small onions, 5 cloves of garlic and 4 almonds into a fine paste. Keep aside.
- Heat oil in a pan.
- Add the bay leaf, cinnamon, cloves, star anise, cardamom and kapok bud to the pan. Add the remaining 5 cloves of garlic.
- Add the remaining small onions. Fry for a few minutes.
- Add the broccoli florets. Fry for two minutes.
- Add the boiled beans.
- Now add the ground mixture. Cook till oil separates.
- Add the coconut milk and mix. Add salt.
- When the coconut milk starts to boil, add the basmati rice.
- Cover with a lid and allow the rice to cook.
- The rice will take around 7-10 minutes to cook.
- Once the rice cooks, add the soaked saffron.
- Add the crushed kasuri methi.
- Top with ghee and garam masala powder. (This step is optional.)
- Fried slivers of the remaining almonds can be added to further enhance the taste.
- Mix well and serve hot!
Recipe contributed by Kauvery well-wisher Mrs. Mallika Badrinath
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