Sem Phali Seeds Pulao

Wash and soak the rice. Next, dry-roast cumin seeds, cloves, black cardamom, black peppercorns, and red chilies in a pan.

Then, transfer these roasted spices to a blender jar along with fresh coriander, mint, green chilies, garlic, and ginger, and grind them into a coarse paste. Now, heat oil in a pressure cooker and lightly sauté the potatoes. Add a bay leaf and a cinnamon stick, followed by the ground spice mixture, and sauté over low heat. Next, add the hyacinth beans (sem ke beej) and the drained rice; mix everything thoroughly and sauté for one minute over low heat. Add 2 cups of water, along with salt and lemon juice. Once it comes to a boil, add a spoonful of ghee, close the pressure cooker, and cook for one whistle.

Once cooled, serve the delicious Bean Pulao accompanied by yogurt and chutney.