Lima Bean Pulao Recipe – Authentic Indian Rice & Bean Dish

Last Updated on 4 months by Neha Deshmukh

Lima Bean Pulao Recipe – Authentic Indian Rice & Bean Dish

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Lima Bean Pulao. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s a little different from your usual pulao, but trust me, the subtle sweetness of the lima beans combined with the fragrant spices is amazing. It’s comfort food at its finest, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Lima Bean Pulao isn’t just delicious; it’s also a wonderfully balanced meal. It’s packed with flavour, surprisingly easy to make, and a great way to enjoy a different kind of pulao. Plus, it’s a fantastic way to sneak in some extra veggies! It’s perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this delightful pulao:

• 2 cups long-grained rice (Basmati works beautifully!)
• 1 large onion, finely sliced
• ½ tbsp oil
• ½ tbsp ghee (clarified butter)
• 1 tsp ginger-garlic paste
• 4 cloves
• 1 inch cinnamon stick
• 1 cardamom
• 1 star anise
• 1 bay leaf
• 1 cup lima beans (par-boiled and peeled) – about 150g
• ¼ cup coriander leaves, chopped
• 10-12 pudina (mint) leaves
• 2-3 green chillies
• 4 cups water (960ml)

Ingredient Notes

Let’s talk about a few key ingredients!

• Lima Beans (Ghevda): These are the stars of the show! They have a lovely, slightly sweet flavour and a creamy texture. If you can’t find fresh, frozen lima beans work well too (see FAQs).
• Ghee: Don’t skip the ghee! It adds a richness and aroma that oil just can’t replicate. It’s a staple in Indian cooking for a reason.
• Whole Spices: The combination of cloves, cinnamon, cardamom, star anise, and bay leaf creates a beautiful aromatic base. Don’t be shy with them – they really make the pulao sing! You can find these at any Indian grocery store, or even in the international aisle of many supermarkets.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil and ghee in a heavy-bottomed pan over medium heat. Once hot, add the cloves, cinnamon stick, cardamom, star anise, and bay leaf. Sauté for about 30 seconds, until fragrant. This is where the magic begins!
2. Now, add the sliced onions and cook until they turn golden brown. This usually takes about 5-7 minutes. Stir in the ginger-garlic paste and sauté for another 5 minutes, until the raw smell disappears.
3. Add the peeled lima beans and cook for 3-4 minutes, stirring occasionally. Then, add the rice and sauté for about a minute, coating the grains in the spiced oil.
4. Pour in the 4 cups of water, add salt to taste, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan tightly, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed.
5. Finally, fluff the pulao gently with a fork. Garnish with chopped coriander and mint leaves. Serve hot with raita or your favourite curry!

Expert Tips

• Don’t overcook the rice! You want it to be tender but still have a slight bite.
• Use a heavy-bottomed pan: This helps prevent the rice from sticking and burning.
• Let it rest: After cooking, let the pulao rest for 5-10 minutes before fluffing. This allows the steam to redistribute and results in fluffier rice.

Variations

• Vegetable Boost: My friend, Priya, loves adding peas and carrots to this pulao for extra colour and nutrients.
• Cashew Crunch: A handful of roasted cashews added at the end gives a lovely textural contrast.
• Saffron Infusion: For a truly special occasion, add a pinch of saffron strands soaked in a tablespoon of warm milk to the pulao during the last 5 minutes of cooking.

Vegan Adaptation

No ghee? No problem! Simply substitute the ghee with an equal amount of oil. The pulao will still be incredibly flavourful.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have a severe allergy.

Spice Level Adjustment

If you like things a little spicier, add an extra green chilli or a pinch of red chilli powder. If you prefer a milder flavour, reduce the number of green chillies or omit them altogether.

Festival Adaptations

This pulao is fantastic for festivals like Diwali or Holi. It’s a light yet satisfying dish that complements the rich sweets and snacks typically served during these celebrations.

Serving Suggestions

Lima Bean Pulao is delicious on its own, but it’s even better with:

• Raita (yogurt dip)
• Aloo Gobi (potato and cauliflower curry)
• Dal Makhani (creamy black lentil curry)
• A simple salad

Storage Instructions

Leftover pulao can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

What is the best type of rice to use for pulao?

Basmati rice is the classic choice for pulao. Its long grains and delicate flavour make it perfect for absorbing the spices.

Can I use frozen lima beans in this recipe?

Yes, absolutely! Just make sure to thaw them completely and pat them dry before adding them to the pan.

How can I adjust the spice level of this pulao?

Adjust the number of green chillies or add a pinch of red chilli powder for more heat.

What is the significance of using both oil and ghee?

The oil helps to prevent the spices from burning, while the ghee adds a rich, aromatic flavour that’s characteristic of Indian cuisine.

Can this pulao be made in an Instant Pot?

Yes! Sauté the spices and onions in the Instant Pot using the sauté function. Then, add the remaining ingredients and cook on high pressure for 5 minutes, followed by a 10-minute natural pressure release.