Lima Beans Biryani is easy to make one pot meal that’s healthy and filling as well with lima beans, mixed vegetables included in it.
When I was deciding on letter L, I thought of Lobia, Lilva and couldn’t go any further. Suddenly something struck me that I could use Lima Beans as well. These beans are always so confusing. We call something something, when it is actually something else!
That’s exactly what happened. I soaked Double Beans, after reading about beans where it was written that Double Beans are also called as Lima Beans. I went ahead cooked and enjoyed that meal as well when I again checked and landed in confusion.
A quick discussion with my BM buddies told me that I could be wrong. However, it was too late, I was fixed on it and the happiness that comes from striking off one letter is nothing you can understand until you undergo through it.
I love maintaining a spreadsheet, document with lists and recipes all sorted and ready. So as soon as I cook and click, I will be in a hurry to strike out the dish in my list. That makes me soo happy!
Since this was already done, I was not ready to add it back. I decided no matter which one I used, I was going to call this Lima Beans!
Lima Beans Biryani is my choice for L in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for L in C4AS, go ahead check it out!
A to Z Biryani/Pulao/Khichadi Festival!
A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao
I for Iyengar Style Vendhaya Keerai Sadam
J for Jackfruit Biryani
K for Kathal Biryani
PIN This for Later!
Step By Step Pictures for making Lima Beans Biryani
Lima Beans Biryani
1 cup Double Beans / Lima Beans
1.5 cups Basmati Rice
3/4 cup Mixed Vegetables (Potato, Carrot, Beans)
2 to 3 Bay Leaves
1 inch Cinnamon
1 cup Onions
3 nos Green Chillies
1 tsp Ginger Garlic Paste
1 big Tomato
2 tbsp Curds / Yogurt
A Pinch Turmeric Powder
Salt to Taste
1 tsp Red Chilli Powder
1/2 tsp Coriander Powder
1 tsp Ghee
1 tsp Cooking Oil
1/2 tsp Garam Masala
1/2 tsp Shahi Masala
Wash and soak the double beans overnight. Change the water a couple of times and pressure cook for a couple of whistles or till done.
Wash and soak the rice for 20 mins.
In the pressure, heat ghee and oil. Add the whole spices and saute for a couple of mins.
Then add the onions and slit green chilies.
Next, add the ginger garlic paste, and saute for a few minutes.
Add chopped tomatoes, mixed vegetables and combine well.
Now add the cooked beans. Add all the spice powders and combine well.
Drain the rice and add to the pan, curds and combine well.
Adjust the spices and add water, bring to a boil.
Cover with lid and cook for 3 whistles. Allow the pressure to fall down.
Serve with raitha.