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Prep Time: 30 Minutes Cook Time: 42 Minutes |
Ready In: 72 Minutes Servings: 6 |
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A classic dish from northern India that usually includes meat (lamb or chicken), vegetables, dried fruits, nuts, and basmati rice. Traditionally, it is baked as a layered casserole. This is a vegetarian version to be served with warmed naan and a spicy sweet chutney. Ingredients:
1 tablespoon vegetable oil |
1 onion, diced |
1 green bell pepper, diced |
8 ounces green beans, trimmed and cut into 1-inch pieces |
1 carrot, sliced thin |
1 teaspoon minced fresh ginger |
2 garlic cloves, minced |
2 teaspoons garam masala |
1/2 teaspoon ground turmeric |
1/2 teaspoon salt |
1/4 teaspoon cayenne |
1 1/2 cups basmati rice |
4 cups water |
1 1/2 cups cooked kidney beans, rinsed and drained |
peanuts |
raisins |
Directions:
1. Let the oil get heated in a large ovenproof casserole over medium heat.
2. Add in the onion, bell pepper, green beans, and carrot; stir/saute for about 10 minutes or until soft.
3. Add in the ginger, garlic, garam masala, turmeric, salt, and cayenne; cook and stir occasionally for 2 more minutes.
4. Stir in rice, then stir in water.
5. Cover and bake in a 375° oven for 30 minutes or until the rice and vegetables are tender.
6. Remove from oven; stir in the kidney beans and replace the lid.
7. Let stand for 5 minutes.
8. Serve onto individual plates; garnish with peanuts and raisins, if desired.
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