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 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 Leaves

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 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. 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 korma/Potato Kurma as a side, made in Instant Pot too. And had Pudina Raita / Mint-Yogurt Dip and fresh mango as well.

Health Benefits of GREEN BEANS:

Green Beans are low in calories, low in fat, source of energy. But they are nutrient dense, rich in dietary fiber, folic acid, Vitamin C & K. Hence, these are good for pregnant ladies & feeding mothers.

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

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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’:

PREP WORK (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 (time:15 mins)

***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 / ELECTRIC PRESSURE COOKER METHOD:

***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.
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 korma as a side.

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