cranberry beans - 1/2 cupbasmati rice - 1/2 cupcabbage - 1/3 cup (grated)carrot - 1/4 cup (grated)mint leaves - 25 (fresh)milk - 1 cup (fat free)cashewnuts - 1 tbsp (broken)
bay leaf - 1fennel seeds - 1 tsppulao masala - 1/2 tspoil - 1 tbspgreen chillies - 3 to 4 chopped fine (adjust according to taste)salt - 3/4 tsp (adjust according to taste)
Soak cranberry beans overnight and boil/pressure cook until almost cooked, but not completely cooked. Drain and keep aside.
Heat oil in a saucepan. Add cashewnuts, bay leaf and fennel seeds. When it turns golden brown, add washed basmati rice and fry for a minute. Mix in carrot, cabbage and mint leaves. Fry for another minute and then add milk, pulao masala and salt. Allow to boil for a couple of minutes. Add prepared cranberry beans and microwave with a cup of warm water for 10 minutes.