Ingredients:

1 cup red kidney beans / rajma ( I used canned kidney beans)

2 cups basmati rice

1 onion, chopped

1 tsp garlic paste

1 tsp ginger paste

1/2 tsp turmeric powder

3/4 tsp kashmiri chilli powder

3/4 tsp coriander powder

1/2 tsp garam masala

2 tomatoes, chopped

salt to taste

2-3 tbsp coriander leaves, chopped

1/2 tsp cumin seeds

2 tbsp oil

Preparation:

1. Rinse and drain the water from canned kidney beans and keep it aside. (If you are using dried kidney beans, soak in water overnight and then pressure cook adding enough water in medium flame until cooked and keep it aside).
2. Wash the rice and cook in a deep pan adding enough water and salt till done. Drain the water and keep it aside to cool completely.
3. Heat oil in a pan and add cumin seeds.
4. When it splutters, add chopped onion and saute well.
5. Add ginger paste and garlic paste and saute well till the colour of onion changes.
6. Add turmeric powder, kashmiri chilli powder and coriander powder and mix well.
7. Add garam masala and mix well.
8. Add chopped tomatoes and salt and saute well till soft and mashed well.
9. Now add the drained kidney beans and mix well. Adjust the salt.
10. Add cooked rice and mix gently and cook for 3-4 minutes on low flame till the rice heated up well.
11. Add chopped coriander leaves and mix well. Remove from the flame and serve hot with raita and pickle….