Soak broad Beans or val or pavta in water overnight or use sprouted which is easily available in market. Or do it at home. soak broad beans and drain the Water. Hang soaked beans in a moist cloth for 10-12 hours or till you see the sprouts coming out of the muslin cloth. Sprinkle some water if the cloth becomes dry. When the bean sprouts have developed short, white shoots, they are ready to eat. Remove the outer skin and use beans in curry.
Dry roast chopped onion till translucent. Let it cool.
Blend fresh grated or sliced fresh coconut, ginger, garlic, coriander leaves, tomato and roasted onion into fine paste. Keep aside
Wash and soak basmati rice for 15 minutes.
Heat oil in a pan. Add all whole garam masalas. Saute for few seconds.
Add Green Chili. Saute.
Add prepared onion-coconut-tomato paste. Cook for 1-2 minutes or until thickens a bit.
Add Turmeric, Biryani or Pulao masala, red chili powder, coriander powder, salt. Mix and cook for 12-15 seconds.
Add broad beans or val, potato and salt. Mix well.
Add soaked rice. Mix well.
Add warm water, lemon juice. Gently stir it. Cook for 2-3 minutes.
Close the lid and cook for another or 10 minutes on low-medium flame or until beans, potato softens rice cooks and water evaporates. Switch off the flame.
Remove plate. Use fork and fluff the rice.
Serve hot with riata, salad, curd.
