Spiced rice and beans

"Spices" reminded me of the book "Ivory Throne" by Manu. S. Pillai. It begins by telling the reader that the Portuguese came to Kerala and traded in black pepper. The book is a detailed account of the matrilineal system called Marumakkathayam that existed in the Kingdom of Travancore. About three-quarters of the book is definitely worth reading for any Malayalee who wants to know the history and developments in Kerala before and during the British era.

Olive oil - 1 tsp
Cinnamon - 1 small
Cloves -3
Aniseed - 1
Cardamom -3
Salt
Mint leaves
Celery leaves
Basmati rice - 1 cup
Water - 2 cups

For beans,
Olive oil - 1 tsp
Onion - 1 small, thinly sliced
Ginger garlic paste - 1 tsp
Salt
Turmeric powder - a pinch
Cowpea beans - 1/2 cup, soaked overnight

Rinse the rice in several changes of water until the water runs clear. Drain. In a pressure cooker on medium flame, add oil. Add cinnamon, cloves, aniseed and cardamom. Stir for a minute. Add rice, water and salt. Close cooker. After the first whistle, cook on slow flame for 5 to 8 minutes or until all the water is absorbed. Turn off heat. Use a fork to fluff up the rice. Garnish with the leaves.

In a saucepan, add oil. Add onions. Stir until soft. Add salt and ginger garlic paste. Stir. Add beans and water. Cover with a lid and cook on slow flame, until beans are cooked and water is absorbed.

Serve rice with beans.