Double beans biryani

Here’s a rambling update of things here in Chennai.

It’s the season when the morning is hot and usual but a sudden burst of afternoon rain springs a cheery surprise on us. The dusty leaves on the trees get a nice washing and look greener. The tar roads look glossy. Kids return from school, their shoes wet and muddy. Suddenly autos go into hiding. Ola rides get pricier.

There’s no time for tea and bajji. Mid-terms are around the corner. Dosai it is.

Double beans biryani

Yuvan’s been missing his tamil text book for more than 2 months now. We didn’t miss it. I calculate to the end of the school year. I wonder if I can continue without it for the remaining time. I decide to decide later.

People assembled before the TV last Friday awaiting big news, live TV drama and maybe a holiday or two. Nothing happened. They continued to check over the weekend hoping to ride over the Monday with that single piece of news. It wasn’t to be. They got back to work and looked up the next public holiday. That was Aug 15th, Wednesday two weeks away. Dejected, people strayed to facebook and whatsapp and wasted more time.

The Neelam mangoes have arrived on store shelves ushering in the last of the mango season. I hoard like a mad woman and my kattai pai (dowel bag) breaks at the checkout counter and my mangoes tumble out. I take it as a sign that I’ve crossed my limit.

Double beans biryani

I continue to come up with shortcut recipes out of sheer laziness and waking up late.

One such recipe is this double beans biryani recipe. This is a no-chop biryani. You won’t be doing any chopping whatsoever. Raita doesn’t count of course. The onions, garlic and ginger are being ground into a punchy fragrant masala. There are no veggies or meat either to chop since this is a double beans biryani. This is truly a lazy person’s biryani. My style. But hey, this biryani can give any veggie biryani a run for its money. This biryani is deliciously fragrant and unbelievably yummy. The double beans are a great substitute for meat or potatoes. I am really happy to share with you one more Somberi recipe. I hope it helps you maintain your somber lifestyle. Serve with raita and chips for a complete meal. Enjoy!

Double beans biryani

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Double beans biryani
This is truly a lazy person’s biryani. Zero chopping. But hey, this biryani can give any veggie biryani a run for its money. This biryani is deliciously fragrant and unbelievably yummy.
Double beans biryani
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 people
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 people
Double beans biryani
Instructions
  1. Rinse rice in a couple of changes of water. Soak in water for about 20 minutes.
  2. Grind together all ingredients called for under “Masala paste” to a fine paste adding as little water as possible.
  3. Heat a pressure cooker. Add oil and ghee together. Add bay leaves, star anise and Marathi moggu. When the spices turn fragrant, add the ground spice paste and fry for 3-4 minutes or until the oil separates.
  4. Add yogurt and stir well until it is fully incorporated.
  5. Drain the soaking liquid and transfer the soaked double beans to the cooker. Mix well into the spice mixture. Add red chilli powder and salt. Add mint leaves. Pour in about a cup of water and mix well.
  6. Close the cooker with the lid and pressure cook for 15 minutes or until the double beans are cooked through. Switch off and let pressure subside fully.
  7. Open the pressure cooker lid. Drain the soaking liquid from the rice and reserve. Tip the rice into the cooker and mix well. Taste and adjust seasoning.
  8. Check if there’s enough water. Insert the handle of a spoon into the liquid to check the depth of liquid above the rice and beans. The height of the liquid above rice and beans should be roughly equal to 1 inch – about the size of the first joint of your index finger. If there’s not enough liquid, add as much as necessary of the reserved water the rice was soaking in. Stir well. Bring to a boil. Close the pressure cooker lid and plug in the weight once steam escapes.
  9. Plug in the weight and reduce heat to low. Pressure cook for 10-12 minutes. Swtich off. When the pressure subsides completely, open the lid and drizzle in a couple of teaspoons of ghee and fluff up the rice. Serve hot with raita or kurma. Enjoy!
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