Wednesday, May 22, 2013

Avarekalu Pulao | Hyacinth Beans Pulav | Avarekalu Recipes

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Pulao features at least once in a week at my place. My mom used to make this for breakfast and pack the same dish for lunch.Now many of you might be wondering - pulao for breakfast??. My kannadiga friends would however not find it unusual given that in Karnataka Bhat/Bath - a rice variety like Vangi bath, Batani bath, Bisi Bele Bath, Chitranna(Lemon rice), Tomato bath, Veg Pulao, Capsicum bath, Puliyogre etc are usually prepared for breakfast. These varieties are easily available for breakfast and lunch in Darshinis and other hotels in Bangalore.My mom used to make various bath varieties as it is a single pot meal which is quiet convenient to prepare for those busy morning hours and since we used to leave quite early in the day during our school and college days we also used to get the same, packed for our lunch.
At my MIL's place, the concept of eating rice variety for breakfast is something new and hence TH was never fond of it.After my marriage I rarely prepared these bath varieties for breakfast except on the festival days.Now all these kind of bath varieties and pulaos mostly appear on our weekend lunch as I do not like to slog in the kitchen on weekends and hence look for these kind of simple one pot meals which I can finish preparing in flat half an hour.
Today I am posting a simple Avarekalu Pulao which is again a delicacy from Bangalore.Though it is not a very traditional dish,it has been becoming popular these days in many wedding and function menus.If you are a avarekalu lover you should try this simple yet delicious pulao as avarekalu adds a nice flavor to it.

Also check out other Avarekalu recipes in my blog here.

Avarekalu Pulav Recipe:
(Serves 2)

1 cup Basmati Rice or Jeeraga Samba or regular Rice
1 3/4 cup water
1 cup tender Avarekalu(Hyacinth beans)
8-10 Cashew nuts,split into halves
1 big Onion,sliced
1 Bay leaf
1" Cinnamon
2 Cloves
2 Marathi Moggu
1 green Cardamom
Salt to taste
1 1/2 tbsp Ghee
1 1/2 tbsp Oil

to grind:
3/4" Ginger
4-5 Garlic pods
3-4 Green chillies
1/3 cup grated Fresh Coconut
1/4 cup Coriander leaves
1/2" Cinnamon
2 Marathi Moggu 
1-2 Cloves

  • Wash and soak basmati rice(or other rice what you are using) for 10 mins.
  • Grind all the ingredients under the section 'to grind' to a fine paste by adding little water.
  • Heat oil and ghee in a pressure cooker and add Biriyani leaf, cinnamon, cardamom, marathi moggu and cloves and fry them for a minute.
  • Add sliced onions and fry until they turn translucent and then add the tender avarekalu and fry them nicely for 2 mins.
  • Add ground masala and fry the mixture until the raw smell disappears.
  • Add washed basmati rice and fry the rice for 2 minutes.Stir it gently.
  • Add the water (1 3/4 cups) and also salt and let it come to a boil.If you are using sona masuri or equivalent increase the water quantity to 2 cups.
  • Pressure cook for 1 whistle and reduce the flame and cook for 8-10 mins.
  • Heat ghee or oil in a small kadai and add cashew nuts and fry them and garnish the pulao with the fried cashew nuts.
Serve the pulao hot with Onion-tomato raita or Boondi raita.

  1. If you cannot find Marathi Moggu you can ignore using it but it lends a nice flavor to the pulao.
  2. Use fresh and tender Avarekalu for the pulao.If you do not get hold of fresh ones,you can use frozen ones as well.
  3. If using Basamati rice, for 1 cup rice you can use 1 3/4 -2 cups of water and if you are using any other rice use 2 - 2 1/4 cups of water for 1 cup of rice.

Check out various Bath and Rice varieties which are ideal for lunch box in my blog here:


Indian Khana said...

Love this kind of pulav ..looks very yum with beans ..

Divya Shivaraman said...

wow...that is a type to mark with avarakkai

Hamaree Rasoi said...

Pulao looks so inviting and tasty. Loved the look of it.

Preety said...

Simple and comforting pulao..

Anonymous said...

Wow! looks very tempting! Could you post a pic of this beans before De seeding?

Aruna Manikandan said...

flavorful and delicious rice :)

Unknown said...

delicious and exotic pulav.... very impressive clicks...

chef and her kitchen said...

@ Anon...I am sorry,I dont have the photo of the beans before deseeding and also I cannot post it immediately as these beans are out of season.

Shanavi said...

Wow..looks gorgeous and a healthy pulao Prathy

Rumana Rawat said...

So comforting rice...

great-secret-of-life said...

looks so good.. tempting

AJ said...

Yummy! Love this for dinner!

Priya Suresh said...

Am missing this much fresh hyacinth beans here, we dont get them in frozen section since a long,beautiful pulao.

Unknown said...

Love the look of it and feel like having it now..

Unknown said...


Anonymous said... small request..since every one is into brown rice ,red rice and all do you cook with different rice?

Anonymous said...

Simple n neat

Anonymous said...

while the flavor was great, the rice came out mushy. I guess not soaking the rice would have been better or perhaps it was my brand of basmati? thanks for posting your wonderful recipes and from so many different regions!

Anonymous said...

Hi Pratibha,
Do you have a recipe for 'hidikida avare bele', avare saaru, and also Dalimbi usal?
Thank you

Anonymous said...

What is Marathi Mogu

Unknown said...


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