Kidney Bean Pulao

Ingredients:

• 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

Method:

• 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.