Rice cooked with Double Beans and spices.
Cuisine: North Indian
Time Required: 40 Minutes
Ingredients:
2 Cups Basmati Rice
1 Cup Double Beans
2 – 3 Bay leaves
2 Onions Sliced
2 Green Chilies, slit
2tbsp Kasoori methi / Dry Fenugreek leaves
1tsp Turmeric powder
Half cup Beaten curd
3tbsp Ghee /Clarified Butter
1 tsp Saunf / Fennel Seeds
½ Cup fresh grated Coconut
1” piece Ginger
Few sprigs of Coriander leaves, Chopped finely
4 – 5 pods Garlic
Salt to taste
Method:
Soak Basmathi Rice in water for 30 minutes. Grind Ginger and Garlic to a paste.
In a thick-bottomed pan, heat Ghee and add Bay leaves, Saunf, Kasoori Methi, Ginger-Garlic paste, and Onion. Stir for a minute. Add Turmeric Powder, Chili Powder, and Curds. Stir for another minute.
If you are using dry Double Beans, soak them overnight and cook them in the cooker before adding to the Rice.
Add Double Beans, Rice, Salt, and 4 cups of water. Close the vessel and cook until Rice and Double Beans turn soft. Garnish with Coriander leaves and serve hot with Raitha.
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