Ingredients:
Basmati Rice – 1 cup
Double Beans – 1/4 cup, peeled
Soy Sauce – 1 tblsp
Dry Methi Leaves – 1 tblsp
Onions – 1/4 cup, finely chopped
Ghee – 2 tblsp
Coconut Milk – 2 cups
Curry Leaves – few
Salt as per taste
Dry roast and powder:
Cinnamon – 1/2 inch piece
Bay Leaf – 1
Cardamom – 2
Cloves – 2
Grind together:
Ginger – 1/2 inch piece
Green Chillies – 5
Garlic – 6 cloves
Sambar Onions – 8
Method:
1. Soak the rice for 10 minutes and drain well.
2. Heat ghee in a pressure pan and fry the rice for 45 seconds.
3. Remove and keep aside.
4. Add methi leaves and powdered masala to the pan.
5. Saute well.
6. Add the onions and salt.
7. Mix well.
8. After a minute, add the soy sauce, ground paste and double beans.
9. Stir well and cook for 2 minutes.
10. Add the coconut milk and reduce flame to low.
11. Bring to a boil.
12. Add the rice and mix well.
13. Pressure cook for 15 minutes and remove.
14. Garnish with curry leaves.
15. Serve.
