Sounds wierd huh? I did too when my mami told me that she had learnt this from a friend. But I really loved it when I had it as it had a very offbeat taste completely different from the regular garam masala flavours of the biriyani, pulav and the like. It`s a rice entree that one can make on no-onion days with a side of tomato-cucumber raita and still feel like you have had a wholesome meal.  All it needs is a cup of cut beans to work its way to a winning dish. You could throw in peas, mushrooms,long bean or carrots but I primarily make it with beans.

INGREDIENTS:

A pound of  beans chopped.

A cup of peas. (optional)c

2 cups of basmati rice cooked and cooled.

1 spoon of broken urad dhal.

2 1/2  spoons of dhania

2 1/2  spoons of bengal gram.

3 Cloves.

4 red Chillies.

1 inch piece of cinnamon.

3/4  spoon of elaichi seeds.

Seasoning:

Oil, Bengal Gram, Cashews, Curry Leaves, Hing, jeera.

PREPARATION:

• Keep the cooked rice spread out on a plate to cool. Sprinkle sufficient salt on the rice and keep ready.
• In a pan, pour 2 spoons of oil and roast the elaichi, cinnamon,cloves,red chillies,dhania,urad dhal and bengal gram until the lentils turn to a dull brown . Cool and pulse in the mixer to get a coarse powder.
• Microwave on HIGH for about 4 mins the chopped beans without adding any water. This would cut the cooking time on the stove to half.
• Take a wide mouthed kadai and 2-3 spoons of oil, add the seasonings and the beans.
• Sprinkle a pinch of turmeric,  and sufficient salt for the beans and cook for about 8-10 minutes.
• Add the ground masala and mix it in for a couple minutes and then add the rice.
• Mix it all in and garnish with squeezed lemon and dessicated coconut.
• Serve HOT with cucumber raita.

NOTES:

1. You could cook the rice with 3 spoons of coconut milk added to the water, for enhanced flavour and richness.
2. If the rice tends to be a little dry overall, add a spoon of ghee at the very end.