FIELD BEANS RICE (MOCHAI SAADHAM)

This Rice is a spin-off of the classic kongunaadu paruppu saadham.

Ingredients:
Basmati Rice - 2 cups
Field Beans - 2 cups
Onion - 2 (medium, sliced)
Tomato - 1 (chopped)
Ginger Garlic Paste - 2 tbsp
Red Chilly - 5 no
Green Chilly - 2
Cinnamon - 1
Cardamom - 4
Cloves - 4
Turmeric Powder - 1/2 Tsp
Coriander Leaves
Mint Leaves
Salt to taste
Oil - 125 ml
Water - 4 cups










Preparation:

• Soak the rice in hot water for at least half an hour.
• Heat oil in a pan and add cinnamon, cloves, and cardamom.
  
• Add the red chilly and onion and saute well.
  
• After the onion becomes soft add the turmeric powder and the ginger garlic paste and saute well.
  
• Add the tomatoes and salt and cover it and cook for five mins until the tomatoes become soft.
  
• Add the field beans and mix well.
  
• Add the coriander leaves, mint leaves and green chilly and saute well until the oil separates out.
  
• Add the required amount of water (for one cup of rice add two cups of water) and salt and boil.
  
• When the water comes to a rolling boil add the drained rice and mix well. Cook the rice on high flame until the rice and water become equal. Then reduce the flame to very low and cover the pan tightly and keep a heavy weight over it. 
  
• Cook like this for fifteen minutes. After fifteen minutes switch off the flame and allow it to rest for another ten mins before opening.
  

The best combination for this rice is Pepper Chicken or Pepper Egg Gravy and Coconut Thuvayal.