Serves 1
Directions
- 1Rinse the rice and mung bean in separate bowls and soak them in water.
- 2In a pot over medium heat, add 1 tbsp olive oil and fry the drained mung beans, stirring constantly.
- 3Change to low heat, add 2 cups of boiling water, close the lid, and let it cook until the water is absorbed.
- 4Drain the rice, add 3 cups of water and salt, then cook in a rice cooker.
- 5After 15 minutes, or when it starts to bubble, add the ghee or butter to the rice.
- 6Once the rice is cooked, fold in the mung beans and add saffron.
- 7Wrap the lid with a cloth or towel, close it, and let the rice rest.
Ingredients
- 2 cup basmati rice
- 3 cup water
- 1 1/2 tsp salt
- 1 tbsp ghee
- 1 cup mung bean
- 2 cup boiling water
- 1 tbsp olive oil
- saffron (optional)
Equipment
potrice cookertowelcloth
Tips
- Frying the mung beans firms up the outer layer, helping them hold their shape and preventing them from becoming mushy.
- Ghee can be substituted with butter or vegetable oil.
- Serve with protein of choice.
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