Hyacinth Beans Rice / Anapa Ginjala Annam

Coming to the final day of recipe in Blogging marathon #65 themed under bookmarked recipes is from Usha's blog.
She shared authentic Telangana recipes for April mega Marathon and I bookmarked few recipes.One such interesting rice preparation she shared is anapa ginijla annam.Hyacinth beans aka mochai is called as Anapakaya in Telugu.
Here we get frozen hyacinth beans and often I make curry out of it.But for the first time I made the rice and it came out so good.The rice is mildly spiced and flavored with fresh fenugreek leaves and mint.It goes very well with a spicy veg or non-veg curry.We had it with chicken kurma and it was so perfect for our early dinner.Also I used the rice cooker to cook this rice,it can be made with pressure cooker too.Off to the recipe........

                                                                    

                                                            
                                                                        Hyacinth beans rice/Anapa ginjala Annam

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   Basic Information

   Preparation time ~ 20 minutes
   Soaking time ~ 20 minutes

   Cooking time ~ 25- 27 minutes

   Serves ~ 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Basmathi rice	1.5 cups
Onion(thinly sliced)	1 medium size
Fresh methi leaves/vendhaya keerai	3/4 - 1 cup
Ginger&garlic paste	2 tbs
Green chilly/pachamilagai	4-5 (slit lengthy)
Mint leaves/pudina	a fistful(chopped)
Coriander leaves/kothamalli	as needed(finely chopped)
Hyacinth beans/mochai	3/4 cup
Coriander powder/dhaniya podi	3/4 tsp
Garam masala powder	1/4 tsp
Lemon juice(optional)	2 tsp
Salt	1.5 tsp
Oil	2 tbs
Ghee/nei	1 tbs
Water	3 cups

  For the tempering

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2
Green cardamom	1
Cumin seeds/jeeragam	1/2 tsp

  

  

  Method 

• Soak the basmathi rice in water for 20 minutes.If you are using frozen beans thaw it for 10-15 minutes.Put it in hot water for couple of minutes and drain the water,keep it aside.

• Boil around 3 cups of water in the rice cooker and meanwhile heat a pan with oil ion a stove top.Crackle the cumin seeds and add in the whole masala.Add in the onion and green chilly.Saute it with a pinch of salt till the onion turns transparent.Add the fenugreek and mint leaves ,fry it until the fenugreek leaves wither.

• Add in ginger&garlic paste and fry it till the raw smell disappears.Add the hyacinth beans and fry it till the spices coat well.

• Add in the rice and give it a mix.Finally add the coriander powder and garam masala powder,mix it well.

• Add the mixture to the boiling water in the electric cooker and cook it covered until the cooker shuts off automatically.

• Keep it in the warm mode for 10 minutes and sprinkle the coriander leaves and mix the rice gently.

• Serve it warm with curry of your choice and raita.

Enjoy..................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

Posted in: Blogging Marathon,Lunch box,Rice Varieties