Double Beans Biryani

This is an easy one pot dish that can be prepared in a jiffy. I make this sometimes to pack for lunch boxes and a simple raita will make it very tasty. Double beans is very healthy and you get fresh double beans and dried ones. I used the dried variety. If using the dried double beans then you will have to soak in overnight. If using fresh double beans then you need not soak it. I soaked it for 12 hours and when cooked they were soft and lovely.
I was going to make double beans pulao but you for that you need a good gravy but this you can have with raita or even chips.

DOUBLE BEANS BIRYANI
Preparation time 15 mins | Cooking time 30 mins | Serves 3

Ingredients

• Double Beans - 1 cup
• Rice - 1.5 cups
• Water - 2.5 cups
• Onion - 3, sliced
• Tomato - 4, pureed
• Ginger garlic paste - 2 tsp
• Green chilli - 3, slit
• Garam masala (or) biryani masala - 1 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Mint leaves - 1 handful
• Coconut milk - 1/2 cup
• Lemon juice - 1 tsp
• Coriander leaves - 1 handful, chopped
• Salt - to taste
• Oil - 3 tbsp

Whole Spices

• Cinnamon - 1 inch stick
• Clove - 4
• Bay leaf - 1

Here are some other rice recipes

• Peas Pulao
• Beet Root Pulao
• Mushroom Pulao
• Corn and Peas Pulao
• Kuthiraivali Vegetable Pulao
• Mixed Vegetable Pulao
• Mushroom Biryani
• Vegetable Biryani
• Channa Biryani
• Curd Rice
• Vangi Bath / Kathrikai Sadam / Brinjal Rice
• Mint Rice / Pudina Rice
• Mint Rice - 2
• Masala Paneer Rice
• Keerai Sadam
• Tomato Rice

Method

1. Soak the double beans over night, I soaked for about 12 hours. Before starting, pressure cook the double beans for 3 whistles and set aside. Do not discard the water, you can add it while cooking rice (check notes)

2. Wash and soak the rice for 20 minutes. While the rice is soaking, start the preparation.

3. In a pressure cooker/pan, add the oil. Once the oil heats up, add the cinnamon, clove and bay leaf.

4. Wait for a couple of minutes and add the sliced onions. Add some salt and saute until the onions turn translucent.

5. Now add the ginger garlic paste, saute until the raw smell of ginger and garlic leaves.

6. Add the tomato puree and mix well. Cook for about 3 minutes until the tomatoes are cooked.

7. Add the garam masala, coriander powder and cumin powder. Mix well and cook for couple more minutes.

8. Add the mint leaves. Mix in and cook for two more minutes.

9. Add the coconut milk and mix well. Add the pressure cooked double beans. 

10. Now add the soaked and drained rice and mix well gently.

11. Add 2.5 cups of water and lemon juice and mix well. Check for salt.

12. Add the chopped coriander leaves and close the lid. Pressure cook for 3 whistles, simmer after the first whistle. 

13. Once the pressure releases, open the lid and fluff the rice gently with a fork or the back of a spoon. 

Serve with raita or chips.

Notes

1. If using fresh double beans, skip the soaking part and you need not pressure cook the double beans separately. You can add it directly while cooking.

2. I normally use 1:2 ratio for rice, use the ratio you normally use but remember the the 1/2 cup of coconut milk is also included in the 'water count'.

3. If you don't want to use coconut milk add 3 cups of water.

Until next time,

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