🇮🇳 Indian

Kidney Beans Pulao

Name: Kidney Beans Pulao
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 2 tbsp Ghee; 350 g Basmati Rice; 1 tbsp Whole Garam Masala Spices; 300 g Rice; 2 cans (400 g) Kidney Beans; 600 ml Stock or Broth

🇮🇳 Indian

Fluffy grains steamed with kidney beans and aromatics so every spoonful is savoury and separate — a one-pot indian classic. 43 minutes of mostly hands-off cooking.

Prep 10 min Cook 33 min Serves 4 Medium

Ingredients

Garam Masala1 tsp
Saltto taste
Onion1, finely chopped
Ghee2 tbsp
Basmati Rice350 g
Whole Garam Masala Spices1 tbsp
Rice300 g
Kidney Beans2 cans (400 g)
Stock or Broth600 ml

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Rinse the rice until the water runs clear, then drain well.
2
Heat the Ghee in a wide pot, soften the onion, and bloom the garam masala for 30 seconds.
3
Stir in the kidney beans, then add the rice and turn everything gently through the fragrant oil.
4
Pour in the stock, bring to a boil, then clamp on a lid and cook on the lowest heat for 15 minutes without peeking.
5
Rest off the heat for 5 minutes, then fluff with a fork and crown with fresh cilantro.

Chef's tip

Never lift the lid while the rice steams — trapped steam is doing the work.

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Watch how it's made