Kidney bean puloa

Serves: 4

Edit

Update

Cancel

Total Time: 45

Prep Time: 15

Cook Time: 30

• 4 tablespoon(s) sunflower oil
• 2 teaspoon(s) ground cumin
• 2  bay leaves
• 2  cinnamon sticks
• 2 large onions, finely chopped
• 1 teaspoon(s) fresh ginger, finely chopped
• 4  tomatoes, chopped and de-seeded
• 1 small can kidney beans, drained
• 150 gram(s) Tilda Pure Basmati Rice
• 660 ml (22 floz) boiling water

Method

1. Add oil to a heavy bottom pan and heat. Add cumin, bay leaves and cinnamon, followed by the onion and ginger to the hot oil. Sauté until golden brown and add the tomatoes and kidney beans.
2. Stir in the rice and add the boiling water. Cook for 15-20 minutes until the rice is soft and the liquor has been absorbed. Recipe courtesy of Tilda rice

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!