Butter beans Mint flavoured bath

Bean rice final About:

This is one of my all time favorite one pot dish. It’s fragrant and tastes buttery without dairy. While I enjoy this with flavour of fresh herbs. It’s a lovely addition to a dinner buffet. Whenever I serve it at a party, my guests are intrigued. In this version, I flavored the rice with only three vegetables: Butter beans, peppers and onion.

Health Benefits:

Beans are packed with protein and are very filling. The combination of beans and rice makes a perfectly balanced meal for a vegetarian diet. Butter Bean are also called Val Bean, Valore bean and Indian Bean. The complete plant is edible . The young leaves can be eaten in salad, the older leaves can be cooked.

Yields: 2 servings
Preparation time: 15 minutes
Soaking time: 4-5 hours
Cooking time: 30-40 minutes


  • Brown basmati rice-1cup
  • Water-1 3/4cup
  • Butter beans/Vaal/hyacinth/avarekalu bean-1cup
  • Chopped onion-1medium
  • Chopped bell peppers-1
  • Fennel seeds-1tsp
  • Clove-3
  • Cinnamon-1piece
  • Cardamom-2
  • bay leaf-1
  • marath moggu-2
  • salt- to taste
  • oil-1tbsp

To grind:

  • Fresh mint leaves-1cup
  • Fresh coriander- a handful
  • Desiccated coconut-1/4cup
  • Ginger-1/2inch
  • Garlic-2-3cloves
  • Green chillies-3-4

For garnishing:

  • Roasted cashews
  • Chopped fresh coriander


  • Wash and soak val beans for 4-5hours/overnight. After soaking time drain and set aside.
  • Rinse and soak rice for 15-20 minutes. After soaking time drain and set aside.
  • Combine ginger, garlic, mint, coriander, green chillies, coconut in a blender/food processor grind to paste by adding some water if required and set aside.
  • Now heat oil in a pressure cooker and add bay leaf, fennel seeds, cardamom, cinnamon, Marathi moggu, cloves and saute for few seconds.
  • Now add chopped onion, bell peppers and fry for 2-3 minutes.
  • Add soaked and drained beans, ground paste and saute for 4-5 minutes.
  • Now add soaked and drained brown basmati rice and saute for a minutes or two –stirring gently.
  • And the add 1 3/4cup water, salt and let it come to a boil, close the lid and pressure cook for 2whistles on a medium low flame.
  • Once cooked allow the pressure to escape before opening the lid.
  • Now garnish with some roasted cashews, fresh coriander and serve hot with raita/yogurt dips.


  • I used dry beans here- tender vaal beans can also be used.
  • Any canned beans can also be used alternatively.
  • Spices can be personalised as per the taste

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on February 13, 2015, in Indian, Main dish. Bookmark the permalink. 6 Comments.

  1. I should start using brown basmati rice, you are a great inspiration Chitra.. Butter beans rice that’s intersting dear


  2. Hi Chitra, Happy New Year! Thank you for always liking my posts. This sounds delicious!


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