Butter beans pulao recipe adapted from Andhra style Pachi mirchi pulao. Spicy Butter beans pulao recipe with full video and step-by-step pictures.

Fresh Butter beans, I have very fond memories of my growing years. We get to the town market and whoever goes to the market, amma will ask them to buy that. She adds it to vegetable biryani and even while writing, I could recall that taste. Later we started getting it in the nearby market, we used to buy it frequently as we all love it.

Amma makes butter beans kurma, butter beans curry, and also makes a simple sundal out of it. We love it more in the Vegetable Pulao | biryani. I used to get this in Singapore too, where I lived for 12 years. But after moving to Hongkong, I have never seen this in the Indian shop or local market. This year during my India visit, I happened to see this in the local market in Chennai and got a bunch of it and peeled it, and brought it home.

Also, when I visited Hyderabad this time, I happened to see the Pachamirchi pulao (green chili pulao) on a restaurant menu, so wanted to try a spicy version of the butter beans pulao. I have added curd in the pulao, so that it will balance the spiciness. Also, the addition of ghee neutralizes the spiciness. But still, this is a spicier version of the pulao. So reduce the chilis as per your taste.

Also check out, Veg brinji sadam, Kala chana pulao, Cashew pulao, Cabbage peas pulao

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Butter beans pulao recipe

Spicy butter beans pulao, one pot pulao recipe

Course Lunch, Main Course

Cuisine Indian

Keyword Andhra style recipes,, pulao recipes

Prep Time 10 minutes

Cook Time 25 minutes

Soaking time 15 minutes

Total Time 50 minutes

Servings 2

Author Jeyashri suresh

Ingredients

• 1 cup butter beans use green peas if you don’t get
• 1 cup basmati rice
• 1.25 cups of water
• 1 tbsp oil
• 1 tsp oil
• 1 tbsp curd | yogurt
• Salt as needed
• 2 thinly sliced onions

To grind

• 4-5 green chili
• 3 garlic cloves
• 1 tsp fennel seeds
• 1 small piece kal paasi | stone flower
• Few mint leaves
• Few coriander leaves

Instructions

• Wash and soak the basmati rice in 1.25 cups of water for 20 minutes.
• In a mixie jar add the 4-5 green chili, coriander leaves, mint leaves, 3 cloves garlic, fennel seeds, 1 small piece stone flower.
• I made a little spicier pulao, so added 5 green chilis
• Pulse this into a coarse paste and keep it aside.
• Do not add water while doing this.
• In a pressure cooker, add 1 tbsp of oil and add 2 thinly sliced onions.
• Add little salt.
• Cook till they become light golden brown.
• Now add the coarsely ground paste to this.
• Cook for 2 minutes till the raw smell goes off.
• Add 1 tbsp of yogurt to this. Adding yogurt balances the spiciness of the pulao.
• Now add 1 cup of butter beans.
• If you don’t get butter beans at your place, replace it with peas or cooked chana.
• Now add the washed and soaked basmati rice.
• Check for salt.
• Cover and cook for 1 whistle.
• Keep in low flame for 10 minutes.
• Now switch off the flame.
• Let the pressure subside on its own.
• Open and add 1 tsp of ghee.
• Gently mix from the sides.
• Spicy butter beans pulao is ready.
• Serve with any raita of your choice.

Video

Notes

1. Alter the spiciness according to your preference.

2. If you don’t get butter beans at your place, use green peas of cooked chana too.

3. Butter beans pulao recipe is inspired by Andhra-style pacha mirchi pulao.

• Wash and soak the basmati rice in 1.25 cups of water for 15 minutes.

• In a mixie jar add the 4-5 green chili, coriander leaves, mint leaves, 3 cloves garlic, fennel seeds, and 1 small piece of stone flower.
• I made a little spicier pulao, so added 5 green chilis
• Pulse this into a coarse paste and keep it aside.
• Do not add water while doing this.

• In a pressure cooker, add 1 tbsp of oil and add 2 thinly sliced onions.
• Add little salt.
• Cook till they become light golden brown.

• Now add the coarsely ground paste to this.
• Cook for 2 minutes till the raw smell goes off.
• Add 1 tbsp of yogurt to this. Adding yogurt balances the spiciness of the pulao.

• Now add 1 cup of butter beans.
• If you don’t get butter beans at your place, replace them with peas or cooked chana.
• Now add the washed and soaked basmati rice.

• Check for salt.
• Cover and cook for 1 whistle.
• Keep in low flame for 10 minutes.
• Now switch off the flame.
• Let the pressure subside on its own

• Open and add 1 tsp of ghee.
• Gently mix from the sides.
• Spicy butter beans pulao is ready.

• Serve with any raita of your choice.

1. Alter the spiciness according to your preference.
2. If you don’t get butter beans at your place, use green peas of cooked chana too.
3. The butter beans pulao recipe is inspired by Andhra-style pacha mirchi pulao

The post Butter beans pulao recipe appeared first on Jeyashri's Kitchen.

Curry leaves masala rice – Easy karuveppilai masala rice recipe, perfect for lunch box too – Recipe with full video and step-by-step pictures.

Usually, we make curry leaves rice in the South Indian style. Curry leaf is an aromatic herb used widely in South cuisine. It lends an amazing flavour to the dishes. We widely use this in sambar, rasam, poriyals,kootu,aviyal, kurmas,podis, and chutney. I have tried curry leaves pulao and shared the recipe also in Jeyashris kitchen.

A few days back I tried curry leaves masala rice and everyone at home loved it. So I thought I will shoot a video and document the recipe here. I used onion and ginger garlic paste in this recipe. Also, fennel seeds are added to give a nice flavour.

Many times we see people take out the curry leaves from their food and discard it. But if you add this way, even kids will eat without any fuss.

Also, check out pepper-flavored curry leaves rice, pineapple mocktail, curry leaves thokku, curry leaves pulao.

Check out how to store curry leaves

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Curry leaves masala rice

Flavourful curry leaves masala rice,perfect for lunch box

Course Lunch

Cuisine Indian, South Indian

Keyword easy lunch recipes, lunch box recipes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 1

Author Jeyashri suresh

Ingredients

• ½ cup un cooked rice or 2 cups cooked rice
• 3 tsp oil
• 2 tsp ghee
• 1 onion finely chopped
• 1 tsp ginger garlic paste
• ¼ cup frozen peas
• Salt as needed
• 2 green chilis slit
• Few cashew nuts optional
• 1/4 cup curry leaves
• 1 tsp sesame seeds use white or black
• 1 tbsp urad dal
• ½ tsp fennel seeds or cumin seeds

Instructions

• Cook the rice and spread it in a wide bowl.
• I used sona masoori rice, you can also use par boiled rice or basmati rice.
• In a pan add the urad dal and roast for 2 minutes in medium flame.
• Now add the sesame seeds keep sauting. The seeds will pop up and the dal will turn golden brown.
• Now add the curry leaves and fennel seeds and cook for a minute.
• Switch off the flame.
• Let this be in the heat for a minute.
• Transfer this to a mixie jar and when it is warm powder this.
• You can make this in advance too and store for a week.
• In the same pan add oil and add the finely chopped onions and slit green chilis.
• Saute this till they translucent.
• Now add the ginger garlic paste.
• Cook till the raw smell goes off.
• Now add the frozen peas and cook for 3 minutes. If needed add 1 tbsp of water and cook.
• Add in the cooked rice to this.
• Sprinkle the curry leaves spice powder on the top.
• Gently mix well.
• You can keep the flame in low.
• Cook for 2 minutes and switch off.
• Roast cashew nuts in ghee, this step is optional.
• You can just add 1 tsp of ghee if you do not want to add cashew nuts. Else you can add peanuts instead of cashew nuts.
• Add this to the rice.
• Mix well gently
• Curry leaves masala rice is ready to serve.
• Any raita or papad or vadam pairs well with this.

Video

Notes

1. You can replace curry leaves with coriander leaves, but ensure that the coriander leaves are well roasted. Else the powder will be wet.

2. If you are allergic to sesame seeds, feel free to skip them.

3. You can add cumin seeds instead of fennel

4. Curry leaves masala rice is a perfect lunch box recipe.

• Cook the rice and spread it in a wide bowl.
• I used sona masoori rice, you can also use parboiled rice or basmati rice.

• In a pan add the urad dal and roast for 2 minutes on medium flame.
• Now add the sesame seeds and keep sauting. The seeds will pop up and the dal will turn golden brown.

• Now add the curry leaves and fennel seeds and cook for a minute.
• Switch off the flame.
• Let this be in the heat for a minute.

• Transfer this to a mixie jar and when it is warm powder this.
• You can make this in advance too and store it for a week.

• In the same pan add oil add the finely chopped onions and slit green chilis.
• Saute this till they are translucent.
• Now add the ginger garlic paste.
• Cook till the raw smell goes off.

• Now add the frozen peas and cook for 3 minutes. If needed add 1 tbsp of water and cook.

• Add the cooked rice to this.
• Sprinkle the curry leaves spice powder on the top.

• Gently mix well.
• You can keep the flame low.
• Cook for 2 minutes and switch off.

• Roast cashew nuts in ghee, this step is optional.
• You can just add 1 tsp of ghee if you do not want to add cashew nuts. Else you can add peanuts instead of cashew nuts.

• Add this to the rice.
• Mix well gently
• Curry leaves masala rice is ready to serve.

• Any raita or papad or vadam pairs well with this.

The post Curry leaves masala rice appeared first on Jeyashri's Kitchen.