Black Beans and Basmati Rice Pilaf

Ingredients

• 2 tbsp oil (vegetable or coconut oil)
• 1 medium onion (chopped)
• 2 whole bay leaves
• 1 whole green chili (slit lengthwise, optional)
• 0.5 cup carrots (chopped into small cubes)
• 0.5 tsp garlic powder (or use fresh minced garlic if preferred)
• 0.5 tsp ginger powder (or use fresh minced ginger if preferred)
• 1 tsp ground cumin
• 1 tsp coriander powder
• 0.5 tsp garam masala powder (optional)
• 1 tsp salt (to taste)
• 1.5 cup black beans (cooked from scratch or canned, drained and rinsed)
• 1 cup white basmati rice (soaked for at least 30 minutes, then drained)
• 2 cup water
• 1 tsp lime juice (optional, added at the end)
• 2 tbsp fresh cilantro (optional, chopped)

Instructions

1. 1

   Soak the white basmati rice in water for at least 30 minutes, then drain completely. If using dried black beans, cook them from scratch until tender; if using canned, drain and rinse them.

2. 2

   Heat a thick-bottomed cooking pot or pan over medium heat. Once hot, add oil, chopped onion, and bay leaves. Fry for 2 minutes until onions begin to soften.

3. 3

   Add slit green chili (if using) and chopped carrots. Cook vegetables for 3–4 minutes, stirring occasionally.

4. 4

   Add ground cumin, coriander powder, garam masala powder (optional), garlic powder, ginger powder, and salt. Stir well to combine spices with vegetables.

5. 5

   Add the cooked black beans and water. Mix well to combine all ingredients.

6. 6

   Add the drained rice to the pot and stir to distribute evenly. Cook over medium flame until water is almost absorbed, about 15 minutes.

7. 7

   Reduce heat to low and continue cooking until rice is tender and fluffy.

8. 8

   Remove from heat and let rest for 10 minutes covered. Fluff with a fork, add lime juice and fresh cilantro if desired, and serve.

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