| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 632 | 16g | 3g | 106g |
| sugars | fibre | protein | salt |
| 13g | 11g | 19g | 0.2g |
Why I Love South African Bean Biryani
There’s a certain magic in the mingling of flavors, the convergence of textures, and the harmony in colors that can make any food lover’s heart race with excitement, and I am no exception. One particular dish that has been capturing my culinary imagination recently is a South African delicacy known as Bean Biryani. Granted, it’s worlds away from the stalwarts of hearty Midwestern cuisine that I grew up on. However, its complex interplay of spices, vegetables, and legumes take me right back to the comfort and homeliness of kitchen memories forged in the heartland.
Finding Comfort in the Unexpected
One might wonder how Bean Biryani could strike a chord with a Nebraskan like me. It’s a far cry from corn casseroles and beef stews, yet there’s an undeniable undercurrent of familiarity. It boasts nutritious kidney beans and chickpeas, akin to the wholesome produce we prize in the heartland. The manner it is cooked up, layer by layer, feels much like piecing together a beloved casserole.
The Symphony of Spices
What sets Bean Biryani apart and truly gets me excited is the symphony of spices it embraces. Turmeric, coriander, and cumin lead the charge, followed by delicate whispers of cinnamon and chili. These sparks of robust and vibrant flavors might dance on a different stage, but they evoke the same passion for culinary creativity characteristic of heartland cooking.
Inspiration often comes from unexpected places, and in the case of the Bean Biryani, it was Madhur Jaffrey, an Indian actress and food writer best known for bringing Indian cuisine to the Western mainstream. Her ability to weave together elements of her cultural heritage with international flavors resonates with me, as I attempt to do the same with my Midwestern roots.
Bean Biryani echoes dishes like Spanish Paella, Persian Polow, and even New Orleans-style Jambalaya, united by their incorporation of rice, spices, and a melange of ingredients cooked together to create a dish greater than the sum of its parts. It also pairs wonderfully with a simple grilled corn salad or a heaping dollop of cooling cucumber raita to counterbalance the spices.
All in all, the Bean Biryani represents a novel fusion of flavors that I find fascinating, comforting, and above all, genuinely delicious. It might stray from the conventional path of comfort food, but it leads to a rich and satisfying destination that I can’t recommend highly enough.
What You’ll Need
- 2 cups Basmati rice
- 1 cup canned red kidney beans (drained)
- 1 cup canned chickpeas (drained)
- 3 tablespoons vegetable oil
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 large tomatoes, chopped
- 2 green bell peppers, diced
- 1/2 cup plain yogurt
- 1 tablespoon turmeric powder
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1/2 tablespoon ground cinnamon
- 1/2 tablespoon chili powder
- 1 teaspoon saffron threads, soaked in 2 tablespoons warm milk
- Salt to taste
- 3 1/2 cups vegetable stock
- 1/2 cup golden raisins
- 1/4 cup cashew nuts
- 1/4 cup slivered almonds
- 1/4 cup chopped fresh cilantro for garnish
Method
Step One
Start by rinsing 2 cups of Basmati rice under cold water until the water is clear, then allow it to soak in water for about 30 minutes.
Step Two
In a large pan, heat 3 tablespoons of vegetable oil. Add the 2 thinly sliced onions and sauté until golden brown. Add the minced garlic and grated ginger, and cook for another minute.
Step Three
Add the chopped tomatoes and diced green bell peppers to the pan. Cook until the tomatoes are soft and the peppers are slightly tender.
Step Four
In a small bowl, mix the 1/2 cup of plain yogurt, 1 tablespoon of turmeric powder, 1 tablespoon of ground coriander, 1 tablespoon of ground cumin, 1/2 tablespoon of ground cinnamon, and 1/2 tablespoon of chili powder. Pour this mixture into the pan and stir well.
Step Five
Drain the 1 cup of red kidney beans and the 1 cup of chickpeas, then add them to the pan. Stir, incorporating everything together. Add salt to taste.
Step Six
Drain the water from the rice and add it to the pan. Stir to combine with the other ingredients. Pour in the 3 1/2 cups of vegetable stock, making sure the rice is fully submerged. Allow the rice to simmer approximately 20 minutes, or until it is fully cooked and has absorbed all the vegetable stock.
Step Seven
While the rice is cooking, soak the 1 teaspoon of saffron threads in 2 tablespoons of warm milk.
Step Eight
Once the rice is cooked, add the saffron soaked in milk, 1/2 cup of golden raisins, 1/4 cup of cashew nuts, and 1/4 cup of slivered almonds. Stir to combine.
Step Nine
Finally, garnish the bean biryani with the 1/4 cup of chopped fresh cilantro. Serve hot and enjoy your delicious meal!
