Ingredients:
Basmati Rice – 3 cups
Shelled Beans – 3 cups
Onion – 2, chopped
Tomatoes – 4, pureed
Green Chillies – 4, slit
Coriander Leaves – 3 tblsp, chopped
Turmeric Powder – 1/2 tsp
Chilli Powder – 1 tsp (optional)
Salt to taste
For Seasoning:
Ghee – 3 tblsp
Cumin Seeds – 1 tsp
Roast in 2 tsp Ghee and Grind to Paste:
Coriander Seeds – 1 tblsp
Cumin Seeds – 1 tsp
Poppy Seeds – 2 tsp
Aniseeds – 1 tsp
Red Chillies – 2
Peppercorns – 1/2 tsp
Cinnamon – 2 sticks
Cardamoms – 2
Grind to a paste Separately:
Ginger – 1 inch piece
Garlic – 6 cloves
Ghee – 3 tblsp
A large Casserole Dish
Method:
1. Cook rice with some salt so that each grain is separate. Cool the rice sprinkling some ghee in it.
2. Cook beans with some salt and when done cool, peel the outer skin and set aside the beans.
3. Boil tomatoes till skin gets soft.
4. Cool, discard water.
5. Peel the skin, mash thoroughly and set aside the puree.
6. Heat 3 tblsp ghee, add cumin seeds and when done, add the slit chillies.
7. Add onions and fry till browned.
8. Add the ginger-garlic paste and fry for a while.
9. Add ground masala along with turmeric powder.
10. Keep frying till oil surfaces.
11. Add tomato puree, half of the chopped coriander leaves, the cooked beans.
12. Mix thoroughly. Simmer for 2 to 3 minutes and remove from fire.
13. Grease the casserole dish thoroughly with some ghee.
14. Divide rice into two portions. Spread one portion covering the entire bottom of the bowl.
15. On this pour the bean curry, even out surface.
16. Spread the second portion of rice on this evenly.
17. Sprinkle all over the surface 2 tblsp of melted ghee and rest of the coriander leaves.
18. Cover the bowl with a tight lid or foil and leave it in the hot oven for 25 minutes till it gets steaming hot.
19. Serve with a vegetable salad and curds.
