Vegetable And Red Kidney Bean Pulao Recipe
Ingredients
| Basmati rice | 2 Cup (16 tbs) | |
| 150 g / 5 oz canned red kidney beans | ||
| Corn oil | 2 Tablespoon | |
| Cinnamon stick | 1 | |
| Bay Leaf | 1 | |
| Cloves | 2 | |
| 3 green cardamom pods | ||
| Black peppercorns | 4 To taste | |
| Onion | 1 , sliced | |
| 1 teaspoon ginger pulp | ||
| Chilli powder | 1 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| 1 teaspoon garlic pulp | ||
| Garam masala | 1 Teaspoon | |
| 1 teaspoon ground coriander seeds | ||
| 60 g / 2 oz shelled peas | ||
| 60 g / 2 oz cauliflower florets | ||
| Carrot | 1 , sliced | |
| Courgette | 1 , sliced | |
| 2 tablespoons plain low-fat runny yoghurt | ||
| Salt | To Taste | |
| 2 tablespoons chopped coriander leaves | ||
| Red chillies | 2 , sliced | |
| Lemon juice | 1 Tablespoon | |
Directions
1. Rinse the rice until the water runs clear. Leave it to soak while you prepare the other ingredients. Drain the liquid from the kidney beans and set them aside.
2. In a large heavy-based saucepan, heat the corn oil over a moderate heat. Add the whole cinnamon, bay leaves, cloves, cardamoms and peppercorns and cook for about 1 minute. Add the onions and fry these for about 2 minutes.
3. Lower the heat and add the ginger pulp, chilli powder, turmeric, garlic pulp, garam masala and ground coriander, followed by all the vegetables. Stir-fry for about 2 minutes, stirring in the yoghurt towards the end of that time.
4. Drain the rice and add it with the beans to the pan. Using a slotted spoon, gently stir around in order to mix well without breaking up the rice. Add salt to taste, 1 tablespoon of the fresh coriander, the red chillies, lemon juice and 3 cups of water. Bring to the boil and turn the heat down to moderate. Cover the pan with a lid and cook until the water has been absorbed and the rice is cooked, about 10 -15 minutes.
5. Let the pulao settle for about 5 minutes off the heat before serving, garnished with the remaining coriander leaves.
2. In a large heavy-based saucepan, heat the corn oil over a moderate heat. Add the whole cinnamon, bay leaves, cloves, cardamoms and peppercorns and cook for about 1 minute. Add the onions and fry these for about 2 minutes.
3. Lower the heat and add the ginger pulp, chilli powder, turmeric, garlic pulp, garam masala and ground coriander, followed by all the vegetables. Stir-fry for about 2 minutes, stirring in the yoghurt towards the end of that time.
4. Drain the rice and add it with the beans to the pan. Using a slotted spoon, gently stir around in order to mix well without breaking up the rice. Add salt to taste, 1 tablespoon of the fresh coriander, the red chillies, lemon juice and 3 cups of water. Bring to the boil and turn the heat down to moderate. Cover the pan with a lid and cook until the water has been absorbed and the rice is cooked, about 10 -15 minutes.
5. Let the pulao settle for about 5 minutes off the heat before serving, garnished with the remaining coriander leaves.
Chef
