- 6
- 14 mins
- 59 mins
Ingredients
- 1 cup white basmati rice
- 5 3/4 cups water
- 1 tsp butter
- 2 tsp salt
- 1 cup mung beans
- 4 tbsp sesame seeds
- 1/3 cup cooking oil
- 2 tbsp finely chopped garlice (6 medium cloves)
- 2 bunches green onions, finely chopped
- 2 tbsp ground ginger
- 1/2 tsp turmeric
- 1 tsp cayenne pepper
Preparation
Step 1
Wash rice and drain.
Pur rice in medium pot with 1 3/4 cups water, butter, and 1 tsp salt.
Soak for 20 minutes.
Bring to boil on high heat, reduce heat to low, cover and simmer for 12 minutes.
Remove lid and stir with fork to ensure rice is flake. Set aside.
While ric is cooking, put mung beans in medium pot and wash well and drain.
Add remaining 4 cups of water and boil on high heat.
Reduce to medium-low, cover and cook for 25 minutes. Beans should be cooked but not mushy.
Turn off heat and drain beans and set aside.
Pour beans into pot with rice.
Heat a small frying pan on high for 30 seconds.
Reduce to medium high and pour in sesame seeds.
Stir 1 or 2 minutes until sesame seeds are darker, but not brown. Cool.
Heat oli in another pan on high for 1 minute.
Add garlic and saute 3 to 4 minutes.
Add green onions and saute for 3 to 4 minutes.
Stir in ginger and saute for 1 minute. Turn off heat.
Add sesame seeds and spices to rice and beans.
Stir gently, but thoroughly with fork.
Serve with duck breasts.