Kidney Bean Puloa

A healthy combination of kidney beans and rice. Served with plain yoghurt or raita.

Difficulty (1-5): 4
Prep Time: 20 minutes
Cooking Time: 30 minutes
Serves: 4

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Kidney Bean Puloa

Preparation

  1. 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.
  2. Saut until golden brown and add the tomatoes and kidney beans.
  3. 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.

Ingredients

  • 150g (5oz) Tilda Pure Basmati rice
  • 1 small can kidney beans, drained
  • 2 large onions, finely chopped
  • 4 tomatoes, chopped and de-seeded
  • 2 cinnamon sticks
  • 2 tsp ground cumin
  •  2 bay leaves
  • 1 tsp fresh ginger, finely chopped
  • 660ml (22 floz) boiling water
  • 4 tbsp sunflower oil

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