Créé avec l’IA
Rajma Pulao
50 min 580 kcal par portion Moyen
Ingrédients
4 Portions
- kidney beans200 g
- basmati rice200 g
- large onion1 large
- bell pepper1 medium
- cumin seeds1 teaspoon
- turmeric powder1 teaspoon
- chili powder1 teaspoon
- vegetable oil2 tablespoons
- saltto taste
- fresh mint leavesfor garnish
Instructions
- 1
Rinse the kidney beans and soak them in water overnight or for at least 8 hours.
- 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
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- 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
Add the chopped onion to the pan and sauté until it turns golden brown.
- 6
Add the chopped bell pepper and sauté for another 2-3 minutes.
- 7
Stir in the turmeric powder and chili powder, and cook for another minute.
- 8
Add the cooked kidney beans to the pan and mix well.
- 9
Add the soaked and drained basmati rice to the pan, along with 400 ml of water and salt to taste.
