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Indian Rice Pilaf with Beans

Indian Rice Pilaf with Beans
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 5
Allergens: Tomatoes


For the rice pilaf

  • 2 cups brown long grain rice
  • 1 stick cinnamon stick
  • 1 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • 1 inch fresh ginger (minced)
  • 1 tsp garam masala
  • ½ tbsp green cardamon pods (cracked)
  • ½ cup mung beans (rinsed) (soak over night)
  • 2 tablespoons olive oil
  • 2 medium onion (sliced)
  • 1 tsp sea salt
  • 2 medium tomato (chopped)
  • 1 tsp turmeric powder
  • 3 cups water

For the topping

  • 1 cup cashew nuts (toasted)


  1. Heat up half of the oil in a frying pan and roast the onion for until golden brown for about 5-8 minutes.
  2. If you want to everything in one pot fry the onions in a pot together with the spices, except the salt.
  3. Add the rest of the ingredients, except the salt to the pot and give it a good stir, keep the onions for later if you decided to fry them in a pan.
  4. Simmer for about 20-30 minutes until the liquids are absorbed, stir occasionally.
  5. Before serving stir in the onions, salt and cashew nuts and adjust taste, enjoy!



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