Best 6 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.

RAJMA (KIDNEY BEAN CURRY)

Steps:

• Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
• Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
• Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
• Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.

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.

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.

WEST 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.