Five Bean Rice with Tamarind

Name: Five Bean Rice with Tamarind
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Cuisine: Indian
Ingredients: 250 g (9 oz) basmati rice; 1 x 400 g (14 oz) tin mixed beans in water; Large handful of fresh coriander (cilantro); Large handful of fresh coriander (cilantro); 2 small hot chillies (optional); 2 tbsp ghee or vegetable oil; 2 tbsp ghee or vegetable oil; 5 green cardamom pods, slightly bashed; 2 tsp cumin seeds; 2 tsp garlic paste; 2 tbsp tomato paste; 2 tbsp tamarind pulp; 1 tbsp jaggery (or soft brown sugar); 1 tbsp jaggery (or soft brown sugar); 1 tsp fine sea salt

Preparation info

Serves
4

Difficulty
Easy
Ready in
15 min

Appears in

15-Minute Indian

By Anjula Devi

Published 2025

About

This is a wonderful sticky rice, with the sweetness from the jaggery and the zingy, zesty flavours of tamarind. I’m sure it will become your go-to dish. It’s a great one to make for your work lunch, and is delicious hot or cold. When served warm, I love to have it with my banana raita.

Ingredients

250 g (9 oz) basmati rice
1 x 400 g (14

Asia
India
Main course
Lunch
Gluten-free
Vegan

Method

Fill and boil the kettle.
Give the rice a quick rinse.
Drain and rinse the five beans.
Chop the fresh coriander and pierce the chillies a few times with a cocktail stick (toothpick), if using.
Place a wok on a high heat, then add the following ingredients in this order: 800ml (28fl oz/3½ cups) hot kettle water, ghee or vegetable oi