Pilaf Style Rice And Yellow Mung Beans With Ginger Food

PILAU RICE RECIPE

Steps:

• Heat the oil in a large saucepan and gently fry the cardamom and cinnamon until the spices' aromas are released, which should take about 5 minutes.
• Add the onion and gently fry for around 5 minutes, or until it has softened and has become translucent.
• Add the garlic and stir fry for another 2 minutes.
• Tip in the rice, cumin, turmeric, cloves and bay leaves.
• Stir vigorously then pour in the water.
• Turn up the heat, give it another stir then wait for a slow simmering point to be reached.
• Once it slowly simmers, cover the saucepan with a tight-fitting lid and cook for about 15 minutes or until the rice is cooked.
• Fluff up the rice with a fork and serve immediately with your favourite curry. Enjoy!

CHICKEN, EDAMAME & GINGER PILAF

Steps:

• Heat the oil in a medium saucepan, then add the onion, ginger and chilli, along with some seasoning. Cook for 5 mins, then add the chicken and rice. Cook for 2 mins more, then add the stock and bring to the boil. Turn the heat to low, cover and cook for 8-10 mins until the rice is just cooked. During the final 3 mins of cooking, add the edamame beans. Sprinkle some coriander leaves on top and serve with a dollop of Greek yogurt, if you like.

RICE PILAF WITH BEANS

Steps:

• Heat oil in a heavy saucepan over medium heat.
• Sauté rice until golden.
• Stir in stock, water and pepper.
• Increase heat to high and bring to a boil.
• Immediately reduce heat to low.
• Cover and simmer 20-25 minutes or until rice is tender and liquid absorbed.
• Stir in beans.
• Turn on broiler.
• Transfer rice to ovenproof serving dish.
• Arrange tomato slices over beans and dot with butter.
• Broil 2-3 minutes or cook until tomato slices are cooked throughout.
• Serve pilaf sprinkled with mint.

PILAF-STYLE RICE AND YELLOW MUNG BEANS WITH GINGER

Steps:

• 1. Place the rice and dal in a pressure cooker along with 5 cups water, cardamom pods, cinnamon, and salt. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to l5 minutes. Carefully open the lid and stir the rice and dal. If the rice and dal are not soft, add the remaining 1/2 cup water and cook over low heat another 5 to 7 minutes. (The rice grains should be separate don't stir to make it creamy.) Transfer to a serving dish.2. Heat the ghee in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the ginger, black pepper, and cardamom seeds and stir a few seconds, then add to the khichadi and mix lightly, with parts of it visible as a garnish. Serve.VARIATION: With the same cooking time, this recipe can also be made by replacing the yellow mung beans with anyone or a mixture of red lentils (dhulli masoor dal), split pigeon peas (toor dal), and yellow split chickpeas (channa dal).From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MUNG BEANS AND RICE (MASHKITCHIRI)

Steps:

• Soak beans overnight or cook for 2 minutes in plenty of water and allow to sit for one hour; drain.
• Saute onions and carrots in hot oil until onion begins to turn golden.
• Add potato and cook 5 minutes.
• Stir in the tomatoes, cumin seed, hot and sweet paprika and chicken stock. Bring to boil and add the drained beans. Cover, leaving the lid slightly askew to let steam escape. Simmer until beans are soft, 20 to 30 minutes, and most of liquid has been absorbed.
• Meanwhile, bring the rice and water to a boil; reduce heat, cover and cook 17 minutes, until rice is tender and water absorbed. Stir rice into bean mixture; add salt.
• Garnish with cilantro and hot or sweet paprika.