Kadle Manoli Pulao

1. 1
   prep · ~20 min

   Soak the beans and rice.

   1.Wash the field beans well and soak them in plenty of water overnight.

   2.Wash the basmati rice until the water runs mostly clear.

   3.Soak the rice in fresh water for 20 minutes, then drain before cooking.

   TIPSoaking the beans well helps them cook evenly and keeps the pulao texture pleasant.
2. 2
   pressure cook · ~20 min

   Cook the field beans until tender.

   Drain the soaked field beans and pressure cook them with 1.5 cups water until just tender but not mushy, about 3 to 4 whistles. Drain any excess water if needed and keep the beans aside.

3. 3
   mix · ~4 min

   Grind the fresh masala.

   1.Add grated coconut, ginger, garlic, poppy seeds, fennel seeds, mint, and 2 tablespoons coriander leaves to a small grinder jar.

   2.Add a little water if needed.

   3.Grind to a smooth, thick paste and keep aside.
4. 4
   saute · ~8 min

   Cook the whole spices and onions.

   1.Heat oil and ghee in a pressure cooker or heavy pot over medium heat.

   2.Add cinnamon, cloves, cardamom, bay leaf, cumin seeds, and black pepper.

   3.Cook for 30 seconds until fragrant.

   4.Add sliced onions and green chili, then cook until the onions turn light golden.

   TIPKeep the heat medium so the whole spices perfume the fat without burning.
5. 5
   saute · ~10 min

   Cook the ivy gourd and masala base.

   1.Add the sliced ivy gourd and sauté for 4 to 5 minutes.

   2.Add chopped tomato and cook until soft.

   3.Add the ground masala paste and salt.

   4.Cook until the raw smell fades and the mixture looks glossy.
6. 6
   mix · ~2 min

   Add the rice and beans.

   Add the drained rice and cooked field beans to the masala. Mix gently for 1 minute so the grains are coated well without breaking.

7. 7
   boil · ~5 min

   Add water and bring it to a boil.

   Pour in 3 cups water and bring the mixture to a steady boil. Taste the liquid and adjust only if needed before covering.

8. 8
   pressure cook · ~10 min

   Cook the pulao until the rice is done.

   Cover and cook for 1 whistle on medium heat, then turn off the heat. Let the pressure release naturally before opening the cooker.

   TIPDo not overcook here or the ivy gourd and rice will lose their shape.
9. 9
   rest · ~5 min

   Rest the pulao before fluffing.

   Open the cooker and let the pulao sit uncovered for 5 minutes. Fluff gently with a fork or flat spoon.

10. 10
    garnish

    Finish with coriander leaves.

11. 11
    serve

    Serve the kadle manoli pulao hot.

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