Burmese Style Bean Rice (αα²ααααΊαΈ)
Burmese Style Bean Rice (αα²ααααΊαΈ)
Ingredients
For the Bean Rice
- 2 cups rice
- 2 cups water
- 1 teaspoon salt
- 3-4 cloves garlic, sliced
- 1 inch ginger, sliced
- 1/2 cup yellow split peas, soaked overnight
- 1 tablespoon oil
For the Meat Curry (Chicken Curry)
- 1 onion, medium, sliced
- 1 tablespoon oil
- 1/2 teaspoon turmeric powder
- 500 g chicken, cut into small pieces
- 2 tablespoons fish sauce
- 1 teaspoon salt
- 1 tablespoon chili powder
- 2 tomatoes, small, sliced
- as needed coriander leaves, for garnish
For the Fresh Vegetable Salad
- 1/2 cucumber, sliced
- 1/4 red onion, sliced
- as needed coriander leaves, for garnish
For the Spicy Chili-Garlic Side Dish
- 1 teaspoon chili flakes
- 2-3 cloves garlic, minced
- 1 tablespoon lime juice
- 1 tablespoon coriander, chopped
- 1 teaspoon sesame oil
Instructions
- 1
Begin by soaking the 1/2 cup of yellow split peas overnight (this accounts for the passive time).
- 2
Wash the 2 cups of rice thoroughly under cold running water until the water runs clear.
β±οΈ 3 min
- 3
Combine the washed rice with 2 cups of water in a cooking pot or rice cooker.
β±οΈ 1 min
- 4
Add 1 teaspoon of salt, 3-4 cloves of sliced garlic, 1 inch of sliced ginger, and the soaked yellow split peas to the rice and water mixture.
β±οΈ 3 min
- 5
Stir all the ingredients for the bean rice gently to combine.
β±οΈ 1 min
- 6
Cook the rice mixture according to your rice cooker's instructions or on the stovetop until all the water is absorbed and the rice is tender.
β±οΈ 20 min
- 7
Once the rice is cooked, add 1 tablespoon of oil and mix it in gently. This helps to make the rice shiny and prevents it from sticking.
β±οΈ 2 min
- 8
For the chicken curry, heat 1 tablespoon of oil in a pan over medium heat.
β±οΈ 1 min
- 9
Add 1 medium sliced onion to the pan and stir-fry until it turns golden brown, approximately 2-3 minutes.
β±οΈ 3 min
- 10
Add 1/2 teaspoon of turmeric powder to the onions and mix it well.
β±οΈ 1 min
- 11
Add 500g of chicken cut into small pieces to the pan.
β±οΈ 1 min
- 12
Pour in 2 tablespoons of fish sauce, add 1 teaspoon of salt, and 1 tablespoon of chili powder.
β±οΈ 1 min
- 13
Mix all the curry ingredients thoroughly until the chicken is well coated.
β±οΈ 2 min
- 14
Add 2 small sliced tomatoes to the mixture.
β±οΈ 1 min
- 15
Cover the pan and let the chicken curry simmer for 10-15 minutes, or until the chicken is cooked through and tender.
β±οΈ 15 min
- 16
While the curry simmers, prepare the fresh vegetable salad by slicing 1/2 of a cucumber into rounds and thinly slicing 1/4 of a red onion.
β±οΈ 3 min
- 17
Arrange the sliced cucumber and red onion on a plate and garnish with fresh coriander leaves.
β±οΈ 1 min
- 18
For the spicy chili-garlic side dish, combine 1 teaspoon of chili flakes, 2-3 minced cloves of garlic, 1 tablespoon of lime juice, 1 tablespoon of chopped coriander, and 1 teaspoon of sesame oil in a small bowl.
β±οΈ 3 min
- 19
Mix all ingredients for the side dish thoroughly until well combined.
β±οΈ 1 min
- 20
Garnish the finished chicken curry with fresh coriander leaves before serving.
β±οΈ 1 min
- 21
Serve the Burmese Style Bean Rice with the Chicken Curry, Fresh Vegetable Salad, and Spicy Chili-Garlic Side Dish.
β±οΈ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Burmese Style Bean Rice (αα²ααααΊαΈ)
For the Bean Rice
- 2 cups rice
- 2 cups water
- 1 teaspoon salt
- 3-4 cloves garlic, sliced
- 1 inch ginger, sliced
- 1/2 cup yellow split peas, soaked overnight
- 1 tablespoon oil
For the Meat Curry (Chicken Curry)
- 1 onion, medium, sliced
- 1 tablespoon oil
- 1/2 teaspoon turmeric powder
- 500 g chicken, cut into small pieces
- 2 tablespoons fish sauce
- 1 teaspoon salt
- 1 tablespoon chili powder
- 2 tomatoes, small, sliced
- as needed coriander leaves, for garnish
For the Fresh Vegetable Salad
- 1/2 cucumber, sliced
- 1/4 red onion, sliced
- as needed coriander leaves, for garnish
For the Spicy Chili-Garlic Side Dish
- 1 teaspoon chili flakes
- 2-3 cloves garlic, minced
- 1 tablespoon lime juice
- 1 tablespoon coriander, chopped
- 1 teaspoon sesame oil
Instructions
- 1
Begin by soaking the 1/2 cup of yellow split peas overnight (this accounts for the passive time).
- 2
Wash the 2 cups of rice thoroughly under cold running water until the water runs clear.
β±οΈ 3 min - 3
Combine the washed rice with 2 cups of water in a cooking pot or rice cooker.
β±οΈ 1 min - 4
Add 1 teaspoon of salt, 3-4 cloves of sliced garlic, 1 inch of sliced ginger, and the soaked yellow split peas to the rice and water mixture.
β±οΈ 3 min - 5
Stir all the ingredients for the bean rice gently to combine.
β±οΈ 1 min - 6
Cook the rice mixture according to your rice cooker's instructions or on the stovetop until all the water is absorbed and the rice is tender.
β±οΈ 20 min - 7
Once the rice is cooked, add 1 tablespoon of oil and mix it in gently. This helps to make the rice shiny and prevents it from sticking.
β±οΈ 2 min - 8
For the chicken curry, heat 1 tablespoon of oil in a pan over medium heat.
β±οΈ 1 min - 9
Add 1 medium sliced onion to the pan and stir-fry until it turns golden brown, approximately 2-3 minutes.
β±οΈ 3 min - 10
Add 1/2 teaspoon of turmeric powder to the onions and mix it well.
β±οΈ 1 min - 11
Add 500g of chicken cut into small pieces to the pan.
β±οΈ 1 min - 12
Pour in 2 tablespoons of fish sauce, add 1 teaspoon of salt, and 1 tablespoon of chili powder.
β±οΈ 1 min - 13
Mix all the curry ingredients thoroughly until the chicken is well coated.
β±οΈ 2 min - 14
Add 2 small sliced tomatoes to the mixture.
β±οΈ 1 min - 15
Cover the pan and let the chicken curry simmer for 10-15 minutes, or until the chicken is cooked through and tender.
β±οΈ 15 min - 16
While the curry simmers, prepare the fresh vegetable salad by slicing 1/2 of a cucumber into rounds and thinly slicing 1/4 of a red onion.
β±οΈ 3 min - 17
Arrange the sliced cucumber and red onion on a plate and garnish with fresh coriander leaves.
β±οΈ 1 min - 18
For the spicy chili-garlic side dish, combine 1 teaspoon of chili flakes, 2-3 minced cloves of garlic, 1 tablespoon of lime juice, 1 tablespoon of chopped coriander, and 1 teaspoon of sesame oil in a small bowl.
β±οΈ 3 min - 19
Mix all ingredients for the side dish thoroughly until well combined.
β±οΈ 1 min - 20
Garnish the finished chicken curry with fresh coriander leaves before serving.
β±οΈ 1 min - 21
Serve the Burmese Style Bean Rice with the Chicken Curry, Fresh Vegetable Salad, and Spicy Chili-Garlic Side Dish.
β±οΈ 1 min