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1. Roughly chop the cilantro, mint, ginger, 3 cloves of garlic, and green chilies, and add them to a blender along with the yogurt, lemon juice, ground cumin, ground coriander, ground turmeric, and 0.5 tsp of the salt.
2 cup fresh cilantro (packed leaves and tender stems),
0.8 cup fresh mint leaves,
2 piece green chilies (jalapeño or serrano, stemmed),
1 inch ginger,
3 clove garlic,
0.5 cup plain yogurt,
3 tbsp lemon juice,
1.5 tsp ground cumin,
1 tsp ground coriander,
0.2 tsp ground turmeric,
0.5 tsp salt
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2. Blend the mixture until very smooth, adding a splash of water from the measured water for the beans if needed to help it turn. Set the green chutney sauce aside.
1.2 cup water
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3. Finely chop the onion and tomato. Heat the neutral oil in a medium pot over medium heat, then add the onion and cook, stirring, until softened and lightly golden, about 6 to 8 minutes.
1 piece onion,
1 piece tomato,
3 tbsp neutral oil (such as sunflower or canola)
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4. Add 2 cloves of minced garlic to the pot and cook until fragrant, about 30 seconds, then stir in the garam masala and ground black pepper and toast for another 30 seconds.
8 clove garlic,
0.5 tsp garam masala,
0.2 tsp ground black pepper
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5. Stir in the chopped tomato and cook until it breaks down and most of the moisture cooks off, about 4 to 5 minutes, then pour in the prepared green chutney sauce and stir to combine.
3 cup pinto beans (cooked, drained),
1 piece tomato
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6. Add the pinto beans, remaining salt, and the measured water for the beans to the pot. Bring to a gentle simmer, then reduce the heat to low and cook uncovered for 12 to 15 minutes, stirring occasionally, until the sauce has thickened and clings to the beans.
3 cup pinto beans (cooked, drained),
1.2 cup water,
1.8 tsp salt
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7. Taste the beans and adjust salt and lemon juice if needed, then keep warm on the lowest heat while you finish the rice, adding a splash of water if the sauce gets too thick.
3 tbsp lemon juice,
1.8 tsp salt
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8. Rinse the basmati rice in several changes of cold water until the water runs mostly clear, then drain well in a sieve.
1.5 cup basmati rice,
2.2 cup water for rice
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9. Finely mince the remaining 3 cloves of garlic. In a medium saucepan with a tight-fitting lid, melt the butter or ghee over medium heat, then add the cumin seeds and bay leaf and let them sizzle until fragrant, about 30 seconds.
8 clove garlic,
2 tbsp butter or ghee,
0.5 tsp cumin seeds,
1 piece bay leaf
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10. Add the minced garlic to the pan and cook, stirring, until just turning pale golden and very fragrant, 30 to 60 seconds, being careful not to burn it.
8 clove garlic,
2 tbsp butter or ghee
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11. Stir in the drained rice to coat each grain in the garlicky fat and toast lightly for 1 to 2 minutes, then pour in the measured water for rice and 1 tsp of the salt and bring to a boil.
1.0 tsp salt,
1.5 cup basmati rice,
2.2 cup water for rice,
2 tbsp butter or ghee
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12. Once the rice reaches a boil, reduce the heat to low, cover tightly, and cook without lifting the lid for 12 minutes. Turn off the heat and let the rice rest, still covered, for 5 to 10 minutes, then fluff gently with a fork and discard the bay leaf.
1.5 cup basmati rice,
2.2 cup water for rice,
1 piece bay leaf
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13. Spoon the garlicky rice into bowls, ladle the pinto beans in green chutney sauce over the top, and finish with a sprinkle of chopped fresh cilantro as a bright garnish.
3 cup pinto beans (cooked, drained),
1.5 cup basmati rice,
0.2 cup fresh cilantro (garnish)
By mansi