Kidney Bean Pulao


  • 60 mls sunflower oil
  • 10 mls ground cumin
  • 2  bay leaves
  • 2  cinnamon sticks
  • 2 large onions, finely chopped
  • 5 mls 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


  • 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.
  • 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. 


It looks good and tasty on the photo! Also, not so hard to make.


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