Learn how to make Double Beans Biryani recipe with step by step pictures. Double Beans Coconut Pulao with fresh homemade masala. Flavorful Double Beans Biriyani recipe in pressure cooker.
Spicy flavorful Double Beans biryani made in pressure cooker, a quick meal that’s both healthy & delicious! Loaded with fresh double beans, this coconut-based pulao is real treat. As the winter produce is soon vanishing from the market, I had to get some fresh double beans this week. I wanted to make some biryani and then save some for making Double Beans Kurma. Fresh double beans are a like dream and when it is used in a recipe, it makes the whole dish so delicious.
Pressure Cooker Double Beans Biryani
A mildly spiced, really flavorful coconut-based rice cooked with fresh double beans, that’s double beans biryani for you. You may choose to call this double beans pulao or name it as double beans masala rice but since there are biryani spices used, I prefer to call this biriyani. I usually make this in my small pressure cooker and it comes together so quickly, especially if there are some fresh beans. If you don’t have access to fresh double beans, make sure to soak some dry double beans overnight.
Tips to Make Double Beans Biriyani in Pressure Cooker
Making biriyani in pressure cooker is easy and it saves a lot of time too. Here are some tips and notes that I follow to get grainy yet moist biriyani.
- Soaking the basmati rice is important to get the rice to cook quickly. I usually soak the rice for 20 mins and for this double beans biryani, I soaked basmati rice in lukewarm water. The rice doesn’t break and at the same time, works better when cooked in cooker.
- Water to rice ratio for a closed pan cook is 2:1 and I follow the same for all my rice recipes, irrespective of whether it is cooked in a pan closed with a lid or in a pressure cooker.
- The rice takes 10mins on low flame to cook to the right consistency. I put the cooker weight on, but don’t wait for the whistles. Just remove from heat in 10mins with/without whistles.
- Don’t disturb the rice for 5-7 mins and let it rest. Fluff it up gently and it turns out perfect.
Serving Suggestions
Double Beans Biryani is best served hot/warm with onion raita and masala egg fry. It tastes better on cooling down and can be refrigerated for upto a day, reheated before serving.
Checkout other Biryani & Pulao recipes
Double Beans Biryani Recipe with Step by Step Pictures
Wash and soak 1 cup basmati rice for 20mins in 2 cups lukewarm water.
Blend ¼ cup chopped fresh coconut and 1-2 green chillies into a smooth paste adding little water. Set aside.
In a pressure cooker, heat 2 teaspoon oil. Fry 1 dry bay leaf, 2 cloves, 2 cardamoms and 2” cinnamon.
After a few seconds, add 1 large onion finely sliced.
When onions turn translucent, add 1 teaspoon ginger garlic paste. Fry for 2 mins until the raw smell is gone.
Now add 1 medium tomato finely chopped. Cook for 5mins on low flame until tomatoes are mushy.
Add ¼ cup finely chopped coriander and ¼ cup finely chopped mint leaves. Fry for a minute.
Add the ground coconut paste. Cook for 3-4 mins.
Next add required salt and spice powders – ¼ teaspoon turmeric powder, 1 teaspoon Kashmiri red chilli powder and ½ teaspoon garam masala powder. Fry for a minute on low flame.
Now add fresh double beans, cook for 2 mins.
Add water used to soak basmati rice and let it come to a boil.
When the water gets boiling, add soaked basmati rice.
Cover it with the lid of the pressure cooker and set the flame on low. Put on the pressure cooker weight. Switch off the heat in exactly 10mins. Don’t disturb the cooker for another 5 mins and then release the pressure if its still not dropped.
Let the biryani rest for 5-7 mins more before opening the lid.
Fluff up the rice gently.
Before serving, gently mix the rice and serve hot with onion raita and masala egg fry on the side.
Recipe Notes
- The same recipe can be made in a pan – use heavy bottomed pan for best results.
- Adjust spices as per taste preferences.
- Apart from double beans, fresh green peas and other vegetables can be added too.
- If you don’t have fresh double beans, soak dry beans overnight and pressure cook them for 2 whistles.
Recipe Card
📖 Recipe
Double Beans Biryani | Double Beans Pulao
Equipment
- Pressure Cooker
- Blender
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup Basmati Rice
- ½ cup Fresh Double Beans
- 1 Large Onion Finely Sliced
- 1 Medium Tomato Finely Chopped
- 1 teaspoon Ginger Garlic Paste
- 2 teaspoon Oil
- 1 teaspoon Ghee
- 1 Dry Bay Leaf
- 1 Cinnamon Stick
- 2 Cloves
- 2 Green Cardamom
- ¼ cup Chopped Fresh Coconut
- 1-2 Green Chillies
- 1 teaspoon Kashmiri Red Chilli Powder
- ½ teaspoon Garam Masala Powder
- ¼ teaspoon Turmeric Powder
- ¼ cup Finely Chopped Coriander Leaves
- ¼ cup Finely Chopped Mint Leaves
- 2 cups Lukewarm Water
Instructions
- Wash and soak 1 cup basmati rice for 20mins in 2 cups lukewarm water.
- Blend ¼ cup chopped fresh coconut and 1-2 green chillies into a smooth paste adding little water. Set aside.
- In a pressure cooker, heat 2 teaspoon oil. Fry 1 dry bay leaf, 2 cloves, 2 cardamoms and 2” cinnamon.
- After a few seconds, add 1 large onion finely sliced.
- When onions turn translucent, add 1 teaspoon ginger garlic paste. Fry for 2 mins until the raw smell is gone.
- Now add 1 medium tomato finely chopped. Cook for 5mins on low flame until tomatoes are mushy.
- Add ¼ cup finely chopped coriander and ¼ cup finely chopped mint leaves. Fry for a minute.
- Add the ground coconut paste. Cook for 3-4 mins.
- Next add required salt and spice powders – ¼ teaspoon turmeric powder, 1 teaspoon Kashmiri red chilli powder and ½ teaspoon garam masala powder. Fry for a minute on low flame.
- Now add fresh double beans, cook for 2 mins.
- Add water used to soak basmati rice and let it come to a boil.
- When the water gets boiling, add soaked basmati rice.
- Cover it with the lid of the pressure cooker and set the flame on low. Put on the pressure cooker weight. Switch off the heat in exactly 10mins. Don’t disturb the cooker for another 5 mins and then release the pressure if its still not dropped.
- Let the biryani rest for 5-7 mins more before opening the lid.
- Fluff up the rice gently.
- Before serving, gently mix the rice and serve hot with onion raita and masala egg fry on the side.
Notes
- The same recipe can be made in a pan – use heavy bottomed pan for best results.
- Adjust spices as per taste preferences.
- Apart from double beans, fresh green peas and other vegetables can be added too.
- If you don’t have fresh double beans, soak dry beans overnight and pressure cook them for 2 whistles.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
Sowmya
Wonderful recipe. I haven’t used double beans in pulav or biryani. Will try this recipe.
Ramya
Sure, thanks 🙂