Any long grained rice (jeera rice/basmati/good quality raw rice) - 1 cup
Dried white butter beans (double beans/lima beans/madagascar beans) - 1 cup
Onions - 1 medium sized
Green chillies - 5 Nos
Fennel (perumjeerakam/saunf) - 1 teaspoon (5 gms)
Coconut milk - 1 cup (the instant one works well)
Salt to taste
Soak the butter beans overnight. Wash the rice well and drain. Finely slice the onions and slit the green chillies. Heat a teaspoon of oil in a pressure cooker and add the fennel seeds. Stir till it turns light brown and add the green chillies and onions. Saute till the onions turn translucent and the fennel leaves a heady aroma. Add the washed rice. Mix the coconut milk to 2 1/2 cups of water and add to pressure cooker. Cook for 5 whistles. Let cool and seperate grains with a fork. Add salt to taste.
PS: Always soak butter beans overnight and cook well. Raw butter beans contain cyanogens.