Ingredients:
- 1 cup Kidney Beans, cooked
- 1 cup Rice
- 2 cups Water
- 1 large Onion, finely chopped
- Garlic, chopped and paste
- 1 tsp Thyme
- Salt, to taste
- Paprika, to taste
- Chopped Tomatoes
- 1 tbsp Tomato Paste
- Cooking Oil
- Fresh Coriander, chopped
- Chilli, chopped
instructions:
- In a heated pan, add cooking oil.
- Add finely chopped onion and chopped garlic. Roast until golden brown.
- Mix in thyme, salt (to taste), paprika, chopped tomatoes, and tomato paste. Cook for 5 minutes.
- Add 2 cups of cooked kidney beans, allowing them to simmer for an additional 5 minutes.
- Introduce 1 cup of rice to the mixture, ensuring thorough mixing.
- Pour in 2 cups of water and let the entire mixture cook for 15-20 minutes or until the rice is fully cooked.
- Garnish the dish with freshly chopped coriander and chilli.
- Serve hot, either with raita or enjoy it as is.
Note: Feel free to adjust seasoning according to personal taste preferences.
Here's the modified line in your recipe to incorporate Pahadi Red Rice:
Replace:
- 1 cup Rice
- With:1 cup Pahadi Red Rice
This simple substitution can enhance the overall taste of the dish and provide a more traditional and regional touch to your Rajma Rice recipe. Enjoy your Pahadi-style Kidney Beans and Red Rice creation!
Buy Poit Red rice
Enjoy this flavorful and hearty Kidney Beans and Rice Delight, a perfect blend of protein and carbohydrates
