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
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 chilisPulse 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.
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