Name: Green Beans Masala Rice
Prep time: 20 min
Ingredients: 1 cup Basmati Rice / Long Grain Rice ((uncooked)); as required Water ((for soaking & cooking)); ¾ cup Green Beans ((fresh / frozen)); 3 tbsp Cooking Oil; 2 count Onions ((medium size)); 1 inch Ginger ((piece)); 2 count Garlic ((pods)); 3 count Bay leaves; 5 count Fresh Green Chillies; 1 teaspoon Black Cumin Seeds; 1 teaspoon Garam Masala Powder; 1½ teaspoons Cooking Salt ((or as per taste)); 2 twigs Fresh Coriander / Cilantro Leaves ((for garnish))

Recipe Cooked, Photographed and Written by Praveena

PrepTime:20 mins CookTime: Given Below Cuisine: Indian

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Green Beans Masala Rice, made in my INSTANT POT ELECTRIC PRESSURE COOKER, a quick one-pot meal made with fresh green beans, also called as French beans, as the main ingredient.

I always wondered if there’s a one-pot meal just with these fresh beans… and here it is posting the recipe which I experimented.

In this recipe, I just included very few basic ingredients from the kitchen counter, as my target was to prepare a rice recipe without any major prep.

Possible Alterations for the recipe, ‘Green Beans Indian Masala Rice (Instant Pot, Stove Top)’:

Using Frozen Green Beans: Yes, I did try this recipe using frozen green beans and the dish turned out good too.

Replacement for Green Beans: These French green beans might be replaced with runner beans, cluster beans or broad beans.

Rice variety: I have used Indian Basmati Rice for this recipe. Other rice varieties like Long grain rice, Short grain rice are also suitable here.

How to serve, ‘Green Beans Indian Vegan Masala Rice’:

It would be more tastier to have this, Green Beans Masala Rice, with a spicy curry on the side, though you can have it with any spicy sauce & raita too!!

As shown in the pic below, we had this rice recipe along with Aloo / Potato Korma (Instant Pot, Stove Top) as a side, made in Instant Pot too. And had Pudina Raita / Mint-Yogurt Dip and fresh mango as well.

Gravy curry recipes suitable for Fresh Green Beans Indian Masala Rice:

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Rice recipes collection here⇒ Main Course

Instant Pot recipes collection⇒ Instant Pot / Electric Pressure Cooker Recipes

Curry recipes collection here⇒ Curry / Koora / Stir Fry

Raita recipes collection here⇒ Chutney / Dip

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Ingredients:

Uncooked Basmati Rice / Long Grain Rice – 1 cup
Water – as required (for soaking & cooking)
Green Beans – ¾ cup (fresh / frozen)
Cooking Oil – 3 tablespoons
Onions – 2 (medium size)
Ginger – 1 inch piece
Garlic – 2 pods (optional)
Bay leaves – 3
Green Chillies – 2
Black Cumin Seeds / Sha Jeera – 1 teaspoon
Garam Masala Powder – 1 teaspoon
Salt – as per taste
Fresh Coriander Leaves – 2 twigs

Special Ingredients:

Black Cumin Seeds
Garam Masala Powder

Step wise pics Procedure for ‘Green Beans Masala Rice (Stove Top, Instant Pot Methods)’:

Prep Work (common for both methods):

Wash the rice thoroughly 2 to 3 times. Add water and set aside for at least 20 mins. Drain the water before use.
Chop the onions, beans, ginger and garlic (optional). Slit the green chillies length wise.
Rice:Water ratio for Stove top is 1:1½ ; Rice Cooker is 1:1¼; Instant Pot is 1:1.

Stove Top Method Green Beans Indian Masala Rice:

***Put a medium size pan / vessel on stove top under medium flame.*** ***Add the oil & heat. Add chopped onion,ginger,garlic,bay leaves and slit green chillies. Stir fry everything.***

**When the onions become transparent, transfer all the beans pieces, and salt into the pan. Mix them.**

**Now, transfer the soaked rice into the same. Add salt & garam masala powder.**

***Add fresh water (as per given measurement).*** **Mix everything gently, so that the rice doesn’t break/crack.** ***Close the lid, cook under medium flame for 10 mins. Give a mix, change the flame to low, cook for more 5 mins.***

***Once the rice is cooked, gently fluff up with a fork and garnish with chopped coriander. Done!!***

Instant Pot Green Beans Indian Masala Rice:

***Switch the gadget on, set to SAUTE mode for 3 mins. Add the oil, chopped onions, ginger, garlic (optional), slit green chillies, whole black cumin, bay leaves. Fry them.***

***When the onions become transparent, transfer all the beans, garam masala powder and salt. Saute them for 30 sec.***

**Transfer the soaked rice. Pour fresh water (as per given measurement). Gently mix everything. Close the lid & valve to SEALING. Select PRESSURE COOK mode, under HIGH PRESSURE, for 5 mins.****Or else use RICE mode.**

**Release the pressure naturally (NPR) & open the lid. Using a fork, fluff up the rice gently, garnish with chopped coriander leaves and serve. Done!!**

**Green Beans Masala Rice taken in a serving bowl, with tomato raita as a side.**

Tips:

Adjust the salt & spice, as per your taste.
Rice:Water ratio for Stove top is 1:1½ ; Rice Cooker is 1:1¼; Instant Pot is 1:1.
Soaking of rice is very important, this makes rice to cook fluffy.
Instead of chopped ginger & garlic, you can add 1 teaspoon of ginger-garlic paste too.
The quantity of water might slightly vary with the quality of the rice.
The measurement for rice:water is main, for the cooked rice to have perfect texture.
Stove-top pressure cooker: Just follow the same recipe as instant pot, but let the rice cook for 3 whistles.
Storage: This, Green Beans Masala Rice, stays good for 2 days at room temperature.
It can also be stored in refrigerator for a week, and can be re-heated before serving.

Result:

It would be more tastier to have this, Green Beans Masala Rice, with a spicy curry on the side, though you can have it with any spicy sauce & raita too!!
My kids had it just with the raita, but we both had Aloo / Potato Korma (Instant Pot, Stove Top) as a side.

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