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



Beans Rice

Beans rice
Horlicks Oats Roti with Awesome Greens

Horlicks Oats Roti With Awesome Greens

Oats Munagaku Rotte is a breakfast item which is highly nutritious, simple and delicious to eat with......

Horlicks Oats Choco Laddu

Horlicks Oats Choco Laddu

Laddu is one sweet which no one can stop with one and if it is served with added goodness of horlick......

Horlicks Oats Vegetarian Cake

Horlicks Oats Vegetarian Cake

Horlicks Oats Vegetarian Cake is a prefect cake recipe which can make your special occasions more jo......

Horlicks Oats Chana Dal Burfi

Horlicks Oats Chana Dal Burfi

This delicious Indian burfi is made with added goodness of Horlicks oats. It’s a very simple desert......

Horlicks Oats Beetroot Roti

Horlicks Oats Beetroot Roti

If beetroot is your all time favorite then definitely you are on the right page. Try this Healthy Ho......

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

 


 
  You need to login to continue, click here
 

 


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