Kasuri Methi & Avarekalu Pulao/Hyacinth Beans & Dry Fenugreek Leaves Pulav~~My 3000th post

Am so happy to say that this post mark a milestone, yes my today's post is 3000th post. This is not possible without all your encouraging words and your huge support. Thanks to each and everyone for being a part of my virtual culinary journey.Thanking you all from my bottom of my heart for pulling me to keep my blog alive during many crucial moments i have faced during all these years of blogging.

How about having this flavorsome kasuri methi and hyacinth beans pulao for your lunch or for dinner?. I love one pot meal very much, i dont forget to make them quite often. I got a packet of frozen green hyacinth beans from Indian grocery recently. Since i want to make a pulao with those frozen hyacinth beans i couldnt resist myself to make this Kasuri methi Avarekalu pulao.This one pot meal smells absolutely fabulous coz of the spice masala paste and obviously coz of the aromatic dry fenugreek leaves aka kasuri methi.This pulao makes an excellent Sunday special meal when served along with hard boiled eggs and onion raita.

Eventhough kasuri methi gives a wonderful aroma to this pulao, they gives a slight bitterness to this one pot meal.However if you like bitterness in your meal, then this pulao will definitely tickle your tastebuds. You may wonder about the colour of this pulao, yes this pulao goes for a masala paste and the main ingredient for making this spice paste is coriander leaves. Coriander leaves grounded with usual masala spices gives an excellent flavour and colour to this one pot meal.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.

2cups Basmati rice
2nos Whole spices (bayleaves, cloves, cinnamon sticks & cardamom)
1/4cup Kasuri methi/dry fenugreek leaves
1cup Fresh hyacinth beans (frozen)
3cups Water
Oil
Salt

To Grind:
1cup Coriander leaves
6nos Garlic cloves
1inch Ginger pieces
1/4cup Grated coconut
2nos Green chillies
3nos Dry red chillies
1no Cinnamon stick
1no Cardamom
1/2tsp Cumin seeds

Grind all the ingredients from the list 'To Grind' as fine paste.

Meanwhile heat a pressure cooker with enough oil, add the whole spices and fry until they turns brown.

Add the fresh hyacinth beans, saute for few minutes.

Add the grounded paste and kasuri methi,cook until the raw smell goes away.

Meanwhile wash and soak the basmati rice with  water, let them sit for half an hour.

Drain the soaked water, pour this soaked water to the cooking spices and hyacinth beans...

Bring everything to boil and add the soaked rice, give a stir.

Close the pressure cooker with a lid,cook upto to two whistles and put off the stove..

Once get ready, serve hot with raita or any spicy side dish..