vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Beans Rice

Beans rice
Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...

PALAK CHICKEN CURRY

Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......

MALAI METHI SUBJI

Malai Methi Subji

This is a very rich and flavourful North Indian style curry made with mixed vegetables fenugreek lea......

Beans Rice Recipe, How To Make Beans Rice Recipe

How to makeBeans rice?How to cookBeans rice?Learn the recipeBeans riceby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Beans rice

(89 ratings)
0 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
Beans rice
Author : Vahchef
Main Ingredient : Beans
Servings : 0 persons
Published date : November 24, 2016


Ingredients used in Beans rice
• (basmati) rice - 1 1/2 cup.
• Field beans - 1/2 cup.
• Maharashtrian black masala - to taste.
• Shredded dry coconut - 1 tablespoons.
• Cumin seeds - 2 teaspoons.
• Green chilies - 4 numbers.
• Curry leaves - 6-7 numbers.
• Jaggery or sugar - 1 teaspoons.
• Salt - to taste.
• Fresh grated coconut - to taste.
• Coriander leaves/cilantro - to taste.
• Oil - 1 tablespoons.
Method:
1. Wash and soak the beans overnight in plenty of water. Next morning, drain all the water and rinse beans until the water runs clear. Tie the beans in a muslin cloth or place them in a strainer. Keep them in a warm place for 24 hours or till they sprout.

2. Now soak the sprouted beans in lukewarm water for an hour so that their skins can come out easily. The best method to remove their skins is to press each one between thumb and index finger and pull the skin off.

3. Once they are peeled, wash and keep them aside.

4. Wash and drain the rice. Set aside for 1/2 an hour. Meanwhile bring 3 cups of water to a boil.

5. In a skillet, toast dry coconut and cumin seeds lightly and grind them into a fine powder. Chop chilies and coriander leaves.

6. Heat oil in a heavy bottomed pan. Add mustard seeds. When they splutter, add asafoetida, turmeric powder, curry leaves and chilies.

7. Add beans and fry them for 2-3 minutes. Add rice and again fry for sometime. Then add boiling water to it.

8. When the water is half soaked in the rice, add black masala, ground powder, salt, jaggery. Stir it gently taking care not to break the rice grains or the beans. Lastly add ghee and mix.

Garnish with fresh coconut and coriander leaves.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter