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Basmati rice with endamame beans, peas, baby marrows and mint

Basmati rice with endamame beans, peas, baby marrows and mint

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    • 250 ml (1 cup) Spekko India Gate Classic Basmati Rice
    • 750 ml (3 cups) boiling water
    • 5 ml (1 tsp) salt
    • 125 ml (½ cup) mint leaves, chopped
    • 125 ml (½ cup) dhania leaves, chopped
    • 10 ml (2 tsp) crushed garlic
    • 1 green chilli, finely chopped (optional)
    • 4 baby marrows, sliced
    • 250 ml (1 cup) frozen peas
    • 125 ml (1/2 cup) endamame beans (optional)Â
    • 5 ml (1 tsp) salt
    • 50 ml ghee or butter
    • 10 ml (2 tsp) cumin seeds
    • boiling water to soak rice

Method

    1. Place rice in a bowl and top with boiling water. Allow to soak for 10 – 15 minutes. This process allows the rice grains to expand releasing the starch. Give a good rinse and keep aside.
    2. To cook, heat the 3 cups of boiling water and salt in a heavy pot. Add soaked rice and boil for 12 – 15 minutes until finger soft but firm. Drain and rinse, leave aside.
    3. Heat a griddle pan and grill the baby marrows. Set aside.
    4. Mix the mint, dhania, garlic, chilli, beans, peas and salt together.
    5. In a non-stick pan heat the ghee or butter. Add the cumin seeds and sizzle for 1 – 2 minutes.
    6. Add the blended greens and sauté until cooked.
    7. With a fork, lightly mix the green mixture into the rice.
    8. To re-heat, place the rice in a glass bowl, cover and microwave for 4 – 5 minutes on 100% power.
    9. Serve with baby marrows on the side.