Ingredients:

• Basmati Rice – 1 cup
• Kidney beans – 1.5 cup or 1 can
• Water – 1.5 cup
• Onion – 1 large
• Ginger – 1/2 inch piece
• Garlic – 2 Cloves
• Oil – 3 tbsp
• Salt to taste
• Bay Leaf – 1
• Cumin seeds – 1/2 tsp
• Turmeric powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Garam Masala powder – 1/2 tsp
• Cumin powder – 1/2 tsp
• Chilli powder – 1/2 tsp
• Tomato – 1, large
• Plain Yogurt – 6 tsp
• Coriander leaves – a small bunch

Method:

1. Soak kidney beans for 6 hours and pressure cook or if using canned beans, drain water completely and wash the beans well.
2. Wash the rice and soak it in 1.5 cups of water.
3. Slice the onion.
4. Chop the tomato.
5. Finely chop ginger and garlic.
6. In a pan, warm the oil on medium flame.
7. Add bay leaves and cumin seeds.
8. When the cumin seeds splutter, add ginger and garlic and fry for a minute.
9. Add the sliced onion and fry to a golden brown colour. Reduce heat.
10. Add salt, turmeric powder, coriander powder, garam masala and cumin powder and saute for 1 min.
11. Then add the chopped tomato and cook until soft.
12. Then add yogurt after reducing to sim.
13. Cook for 2 min stirring constantly.
14. Add the kidney beans and rice with the soaking water.
15. Stir very gently. Increase the heat to high. Bring to a boil.
16. Reduce heat to low and cook for 15 – 20 min or until the rice is cooked.
17. Garnish with chopped coriander leaves.

Recipe courtesy of Kavitha