Black Eyed Bean Carrot Biryani
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Black Eyed Bean Carrot Biryani is a main course vegan and gluten-free meal loaded with carrots, black eyed beans and spices. A spicy gravy full of carrot and black eyed beans beans which is sandwiched between cooked rice which has been cooked covered till the flavors merge immensely.
Author: Anupama Paliwal
Serves: 4
Ingredients:
Basmati rice, washed and soaked in water for 15 minutes – 1½ cup
Cooked black eyed beans – 2 cup
Carrot, chopped – 2 large
Oil – 3-4 tbsp
Cumin seeds – 2 tsp
Cloves 3-4
Ginger -garlic paste – 1 tbsp
Garlic paste 1 tablespoon
Coriander powder 1 tbsp
Turmeric powder – ¼ tsp
Red chile powder 1½ tablespoons
Tomatoes chopped – 3 large
Salt to taste
Green chiles chopped 2-3
Fresh coriander leaves, chopped
Garam masala powder – 1 tbsp + extra for sprinkle(You can reduce the amount of garam masala powder if you are adding red chili powder)
Boiled water
Citrus fruit for serving (optional)
Instructions:
Add soaked rice to a pot and add boiled water, salt and stir well. Boil till three fourth done. Drain,if there is any extra water. Set aside.
Heat oil in a thick-bottomed pan, add cumin seeds. When they begin to crackle, add chopped onions and sauté for 3-4 minutes.
Add carrots, chopped green chilies, turmeric powder, coriander powder, garam masala powder and cook for 3-4 minutes.
Add ginger-garlic paste and saute well.
Add tomatoes and mix well. Cook for 3-4 minutes.
Add cooked beans, salt and mix well. Cook covered for 2 minutes.
Add chopped coriander leaves and mix well. Turn off the heat.
Preheat the oven to 175°C.
Take a pot. Spread layer of half the parboiled rice and flatten with spatula. Sprinkle chopped coriander and garam masala powder.
Pour the cooked beans gravy and flatten with a spoon.
Spread another layer of the rice and flatten it. Sprinkle chopped coriander and garam masala powder.
Pour some more beans gravy.
Wrap with a foil and cook in the oven at 175°C for 30-35 minutes.
Unwrap the foil paper and serve steaming hot biryani with some spiced yogurt and some citrus fruit. Enjoy!