spiced green beans & rice (sem pullao)
- Categories
- Side dish
- Indian
- Vegetarian
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Black mustard seeds |
| 1 pinch | Crushed red chili flakes |
| 1 teaspoon | Cumin seeds |
| ¼ teaspoon | Asafetida (optional) |
| 2 tablespoons | Olive oil |
| 3 cups | Chopped fresh green beans |
| 1 teaspoon | Tumeric |
| ¼ teaspoon | Sea salt |
| 1 cup | Uncooked basmati rice |
| 3½ cup | Water or vegetable broth |
Place rice in a strainer and rinse with cool water until water runs clear. Set aside.
In a large saucepan, fry mustard seeds, chili, cumin seeds and asafetida in hot oil until mustard seeds begin to sputter and pop.
Add green beans, tumeric and salt. Saute for 3 minutes.
Add rice to green bean mixture in saucepan and saute for 3 minutes.
Add water and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. (Do not remove cover while cooking.) Remove from heat and set aside for 5 minutes.
Fluff with a fork and serve.
Per serving: 279 cal, 7 g prot, 433 mg sod, 43 g carb, 9 g fat, 0 mg chol, 232 mg calcium
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias
Similar recipes
- Basmati pullao (cashew and raisin pilaf)
- Biriani/pullao rice
- Dhingri-beans pullao
- Gujar ka pullao (carrot rice)
- Kashmiri qeema pullao
- Lemon cashew rice (nibu daar pullao)
- Masaledar sem (spicy green beans)
- Masaledar sem [spicy green beans]
- Navrattan pullao (nine-jeweled rice)
- Nibu daar pullao (lemon cashew rice)
- Seafood pullao
- Spiced green beans (masala sem)
- Spiced green beans and rice (sem pullao)
- Spicy green beans (masaledar sem)
- Vegetable pullao
Random recipe of the day
Follow us
