16 Bean Pulav/Biryani

If you have been following OhTastenSee, you know of my love for 16 bean soup mix. I love how its a perfect mixture of nutrition and so rich in protein, and I reach for my trusty stash of 16 bean soup mix, in so many ways except for the soup for which it is named after. One such instance is this 16 bean pulav which I have made several times using the pressure cooker. It is my quick go to meal for a weekday dinner, the plus being that you don’t dirty a whole bunch of dishes and the only side you will need is a dollop of yogurt or a cooling raitha.

Ingredients:
1 1/2 cups 16 bean soup mix, soaked overnight
3 cups basmati rice
2-3 tbsp oil
2 each of cinnamon, cloves, cardamom and bay leaves
2 medium onions, chopped
3 tomatoes chopped
6 green chillies, slit
2 tbsp chopped ginger
2 tbsp chopped garlic
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp garam masala or pulav masala
1 tbsp chopped mint
1 tbsp cilantro, chopped
1 tbsp kasoori methi
salt to taste

Method:
Soak the basmati rice in water while prepping other ingredients, around 20 minutes.

Heat oil in the pressure cooker over medium heat and add in the cinnamon, cloves, cardamom and bay leaves. Let it infuse the oil and add in the chopped onions. Crush the chopped ginger and garlic in a mortar with a pinch of salt to make a coarse paste. Saute the onions until soft and translucent, add in the crushed ginger garlic paste. Let cook until the raw smell goes away.

Add in the chopped tomatoes, turmeric and salt. Let cook until the tomatoes are soft and pulpy. Add in the soaked beans, cumin powder, garam masala or pulav masala and 4 1/2 cups of water. Taste this water for salt and spices. Adjust as needed. Add in the drained rice and close the pressure cooker. Let cook for 3 whistles. Switch off the heat nd let sit for 10 more minutes.

Open the cooker Add in the chopped mint, cilantro and kasoori methi. Fluff with a fork. Serve hot with a wedge of lime, a side of yogurt or raitha. I served it with onion, cucumber and tomato raitha.

Verdict: A really flavorful rice, and very nourishing too. It was a very comforting meal and absolutely delicious. The beans add a nice flavor to the rice and were cooked perfectly. A very filling, but easy to make meal to add to my 16 bean repertoire. 🙂

Sending this to:
– Spotlight: One Pot Meal, event series by Ria
– MLLA #57, event series by Susan and
– Taste of the Tropics – Ginger

If you have 16 bean soup mix and are looking for alternative recipes to use it in, do checkout my 16 bean Multigrain Adai as well.

Related posts:

Rajma biryani/Rajma chawal/Kidney bean pulav Turkey Biryani/Vaankozhi biryani Chicken Biryani – North Indian style Chettinad Mushroom Biryani Celebrating Mom’s Chicken biryani Palak Paneer Pulav