One-step Pulav with Broad beans ~ Natarajan from Chennai

by on October 15, 2014

A simple one-step pulav from the kitchen of K. Natarajan, a silver from Chennai. This is a good example of the OPOS (One pot one shot) style of cooking. Natarajan says you can replace broad beans with any vegetable – baby aubergines are his personal favourite – in this recipe.




  • Basmati / Ponni raw rice – 1 heaped cup
  • Broad beans – 8-10, (remove strings and cut horizontally)
  • Pepper–cumin powder – 1 tsp
  • Salt – to taste
  • Coriander leaves – for garnishing, chopped fine

The Tempering:

  • Sesame oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Udad dal – 1 tsp
  • Curry leaves – 7-8
  • Green (or) Red chillies – 2-3, halved
  • Asafoetida powder – a pinch
  • Turmeric powder – a pinch (optional)

One-step Pulav - Avarakkai saadam


  1. Wash and soak rice for 10 minutes. Strain and set aside.
  2. In a pressure cooker, heat the oil for tempering. Add the mustard and as it starts popping, add the udad dal. As it turns golden, add the other ingredients of the tempering.
  3. As they begin to crackle and let out their aroma, reduce flame and add the chopped broad beans, rice and pepper-cumin powder.
  4. Add salt and enough water to cook the rice (one cup for basmati and two cups for Ponni raw rice, says Natarajan).
  5. Pressure cook for 2 whistles – on a medium flame.
  6. Allow steam to settle down completely, gently fluff the rice with a fork and garnish with coriander leaves.
  7. Garnish with cashewnuts fried in ghee.

Serve this healthy one-step pulav with appalam or crispies.


This recipe was first published in His ladle love – a column in Harmony Magazine. Part-1 of this post is an interview with K. Natarajan, a Tamilian silver who is a great believer in OPOS. This is a cooking method developed by Rama Krishnan, a foodie from Chennai.


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