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1. Rinse the basmati rice under cold water until clear. Combine with the vegetable broth and a pinch of salt in a small saucepan. Bring to a boil, then reduce to the lowest heat, cover tightly, and cook for 12 minutes. Remove from heat and let steam, covered, for 5 minutes, then fluff with a fork.
1 cup Basmati rice,
1.5 cup Vegetable broth,
1 tsp Salt
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2. Heat olive oil in a medium skillet over medium heat. Add the minced garlic and cook for 60 seconds until fragrant. Add the smoked paprika, cumin, salt, and black pepper, stirring for 30 seconds to bloom the spices.
1.5 tsp Smoked paprika,
2.0 tbsp Olive oil,
3 clove Garlic cloves,
0.5 tsp Ground cumin,
0.8 tsp Salt,
0.5 tsp Black pepper
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3. Add the drained white beans to the skillet and toss to coat. Let them sit undisturbed for 2 minutes to crisp slightly on one side, then stir. Cook 4–5 minutes total until the beans are heated through and beginning to turn golden at the edges. Remove from heat and stir in half the green chutney so the beans are well coated.
1 can Canned white beans (cannellini or butter beans), drained and rinsed,
2 tbsp Green chutney (store-bought or homemade cilantro-mint chutney)
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4. Dice the cucumber and tomatoes into rough 1.5cm chunks. Thinly slice the red onion and thinly slice the jalapeño (removing seeds for less heat if preferred). Combine in a bowl with the juice of the lemon and the remaining olive oil. Toss well and season with salt and pepper. Fold through most of the cilantro and mint, reserving a small amount for garnish.
1.0 tbsp Olive oil,
1 tsp Salt,
1 piece Cucumber,
2 piece Tomatoes,
1 piece Lemon,
1 piece Jalapeño,
0.5 piece Red onion,
0.2 cup Fresh cilantro,
0.2 cup Fresh mint leaves,
0.5 tsp Black pepper
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5. Divide the rice between plates or a large sharing platter. Spoon the chutney-coated beans over the rice. Pile the cucumber-tomato salad alongside. Drizzle the remaining green chutney over the beans and rice. Slice or crumble the feta and lay it on top. Finish with the reserved fresh cilantro and mint leaves.
2 tbsp Green chutney (store-bought or homemade cilantro-mint chutney),
120 g Feta cheese block,
0.2 cup Fresh cilantro,
0.2 cup Fresh mint leaves
By mansi