QUICK KIDNEY BEANS RICE

By : Dhivya Karthik
Ingredients:
1 cup basmati rice
1 -2 cups cooked kidney beans
1 tsp cumin
1 onion, sliced
1/4 tsp turmeric powder
1 tbsp cumin-coriander powder
1 tbsp amchur (dry mango powder) (optional)
1-2 green chillies, thinly sliced (or as per taste)
Salt to taste
1 bay leaf (optional)
A few mint leaves for garnish


Method
In a pan, add 1 tsp of oil/ghee.
Splutter the cumin seeds, bay leaf and then add the spices.
Toss until aromatic - about 20 seconds
Add the chopped onion and chillies to this mixture along with salt.
Cook until soft - about 1-2 min.
Add the rice and saute until aromatic and the rice turns translucent.
Add 2 cups water (or vegetable stock).
The amount of water might vary with the quality of rice available to you.
Close with a lid and cook until the rice is almost done.
Add the cooked kidney beans to the rice.
Give to a good toss until well incorporated
Make this rice extra flavourful with mint or cilantro.
Serve hot with raita.