Rajma Pulao

Instructions

1. 1

   Rinse the kidney beans and soak them in water overnight or for at least 8 hours.

2. 2

   Drain the soaked kidney beans and cook them in a pressure cooker with enough water until they are soft. This usually takes about 15-20 minutes.

3. 3

   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

4. 4

   Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

5. 5

   Add the chopped onion to the pan and sauté until it turns golden brown.

6. 6

   Add the chopped bell pepper and sauté for another 2-3 minutes.

7. 7

   Stir in the turmeric powder and chili powder, and cook for another minute.

8. 8

   Add the cooked kidney beans to the pan and mix well.

9. 9

   Add the soaked and drained basmati rice to the pan, along with 400 ml of water and salt to taste.

10. 10

    Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.

11. 11

    Fluff the rice with a fork and garnish with fresh mint leaves before serving.