Indian Rice And Beans Recipes

RAJMA PULAO | KIDNEY BEAN RICE

Steps:

• Rinse and soak basmati rice for 15 mins. After 15 mins, drain the water completely and keep aside.
• Switch on Instant Pot, Press Sauté Mode. Once it displays On or Hot, add ghee, cumin, and whole spices (cloves, cinnamon, bay leaves, mace) . Sauté until the spices are fragrant and cumin is roasted.
• Next add the sliced onions, ginger-garlic paste and sauté until onions are translucent.
• To this, add the soaked and drained basmati rice, cooked kidney beans, spice powders (turmeric, garam masala, red chili). Add salt to taste. Mix once. Add 1 and 1/2 cups Water. Cancel Sauté Mode.
• Close the Instant Pot Lid, Pressure Cook on Low Pressure for 5 mins. After 5 mins, do a quick pressure release.
• Once the pin is down, Open the lid carefully, let the steam escape and once slightly cool, fluff the rice using a fork. Press Cancel or Switch off the Instant Pot.
• Allow rice to cool slightly before transferring to a serving bowl. Garnish with fresh coriander or cilantro and serve warm.
• In a 3 liter pressure cooker, sauté the whole spices, cumin seeds in ghee.
• Add sliced onions, ginger garlic paste and sauté until the onions on medium to low heat.
• Once onions appear translucent, add the cooked kidney beans, soaked and drained rice, spice powders and salt to taste. Mix well.
• Add water. Once it reaches a boil. Close the pressure cooker with a lid and keep the weight / whistle.
• Pressure cook on medium heat for 2 whistles or until the rice has cooked.
• Switch off the heat, allow the pressure to release naturally before opening the cooker. Fluff the rice with a fork and serve warm.

BEANS AND RICE DINNER

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender., Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, until heated through, 7-9 minutes. Top with cheese, sour cream and green onions.

SPICED RICE & BEANS

Steps:

• Rinse the rice several times in cold water until the water runs clear. Drain well. Heat the oil in a large pan, add the onion and ginger and fry for 5 mins until the onion is lightly coloured. Stir in the garlic, chilli, cumin and mustard seeds, and fry for 1 min.
• Tip the rice and beans into the pan and mix well. Add 600ml water, the bay, cinnamon stick, turmeric and a little salt. Bring to the boil, then reduce the heat, cover and gently cook for about 15 mins until the rice is tender. Sprinkle with pumpkin seeds and serve with a tomato salad or Tomato cooler.

WEST INDIAN RICE AND BEANS

Steps:

• Combine 2 cups broth, beans, coconut milk, jalapeno pepper, thyme, and allspice in a heavy large saucepan. Bring to a boil over medium-high heat. Stir in rice. Reduce heat to medium-low and simmer uncovered until most of liquid is absorbed and rice is almost tender, stirring often, about 20 minutes.
• Mix 3/4 cup green onions into rice. Continue to simmer until rice is very tender and mixture is creamy, adding more broth by 1/4 cupfuls if mixture seems dry and stirring often, about 5 minutes longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup green onions.

INDIAN RICE AND BEANS

Steps:

• Combine 2 cups vegetable broth, kidney beans, coconut milk, minced jalapño chili, thyme and allspice in heavy large saucepan. Bring mixture to boil over medium-high heat. Stir in rice. Reduce heat to medium-low and simmer mixture uncovered until most of liquid is absorbed and rice is almost tender, stirring often, about 20 minutes.
• Mix 3/4 cup green onions into rice. Continue to simmer until rice is very tender and mixture is creamy, adding more broth by 1/4 cupfuls if mixture seems dry, about 5 minutes longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup green onions and serve.