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Chef Sanjeev Chopra's soothing mixture of rice and beans is a version of a dish that many upper-class Indian families eat at almost every meal. The most religious families—especially those who practice Jainism—leave out the onion. Melted butter and a ginger-accented spice mix served in separate bowls allow people to flavor the pilaf to their own taste. More Indian Recipes

Sanjeev Chopra
December 2010

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Recipe Summary

active:
15 mins
total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put the rice and mung beans in separate bowls. Cover with water and let soak for 10 minutes. Drain and shake dry.

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  • In a medium saucepan, melt the 2 tablespoons of butter. Add the cumin and cook over moderate heat until fragrant and sizzling, about 30 seconds. Add the minced onion, jalapeño and ginger and cook until softened, about 5 minutes. Add the soaked rice and mung beans along with the ground turmeric and toss to coat. Add the water, season with a generous pinch of salt and bring to a boil. Cover and simmer over low heat until the liquid is absorbed and the grains and beans are tender but not mushy, about 20 minutes.

  • Fluff the pilaf with a fork and transfer to a large bowl. Garnish with the cilantro and serve, passing melted butter and the Gingery Spice Mix alongside.

Make Ahead

The pilaf can stand at room temperature for up to 4 hours. Rewarm before serving.

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