Recipe by ratherbeswimmin'
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.
- 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
Directions See How It's Made
- Let the oil get heated in a large ovenproof casserole over medium heat.
- Add in the onion, bell pepper, green beans, and carrot; stir/saute for about 10 minutes or until soft.
- Add in the ginger, garlic, garam masala, turmeric, salt, and cayenne; cook and stir occasionally for 2 more minutes.
- Stir in rice, then stir in water.
- Cover and bake in a 375° oven for 30 minutes or until the rice and vegetables are tender.
- Remove from oven; stir in the kidney beans and replace the lid.
- Let stand for 5 minutes.
- Serve onto individual plates; garnish with peanuts and raisins, if desired.