Wednesday, 9 July 2014

Kidney Beans Tomato Rice

Kidney Beans 3/4 Cup
Basmati Rice 2 Cups
Onion 1 Large
Tomatoes 4
Green Chiles 3 – 4
Ginger Garlic Paste 1 tsp
Salt to Taste
Cilantro few Leaves
Black Cloves 5
Star Anise 1/2
Green Cardamom 2
Bay Leaf 2
Oil 2 Tbsps
Strain the pressure cooked kidney beans and keep aside.
If using canned kidney beans, wash them under water, strain and keep aside.
Remove stems, wash and slice the green chiles.
Wash and roughly chop the tomatoes. Using a blender, grind the chopped tomatoes into puree adding enough water. (total of 4 Cups puree)
When cloves are plump, add sliced onion and green chiles.
Fry till onion turns translucent, add ginger garlic paste.
Fry briefly, stir in kidney beans, tomato puree, red chili powder and salt.
Then stir in soaked rice along with water and cook covered till rice absorbs all the water and is completely cooked (around half hour).
Fluff the kidney beans tomato rice and adjust seasonings if necessary.
Garnish with cilantro and serve kidney beans tomato rice with any raita of your choice.
Notes: Make sure kidney beans are cooked properly before adding to the rice.
Variations: Add a big pinch of garam masala at the very end to make it more flavorful.

Cinnamon 4 inch Long Stick
Method of preparation:
If using raw kidney beans, soak the kidney beans in water for few hours and pressure cook in 2 cups of salted water for 3-4 whistles.
Peel and slice the onion.
Wash and soak the basmati rice in a cup of water for around half hour.
Heat oil in a rice cooker, add all talimpu ingredients in order.
Suggestions: Add a pinch of sugar if the tomatoes are little sour.