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Quick Kidney Beans Rice

Quick Kidney Beans Rice is a popular Indian Main
Author :
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Course :
Cuisine :
Technique :
Slow Cook
Difficulty :
Servings :
Serves 4


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


  1. In a pan, add 1 tsp of oil/ghee.
  2. Splutter the cumin seeds, bay leaf and then add the spices. Toss until aromatic - about 20 seconds
  3. Add the chopped onion and chillies to this mixture along with salt.
  4. Cook until soft - about 1-2 mins.
  5. Add the rice and saute until aromatic and the rice turns translucent.
  6. Add 2 cups water (or vegetable stock).
  7. The amount of water might vary with the quality of rice available to you.
  8. Close with a lid and cook until the rice is almost done.
  9. Add the cooked kidney beans to the rice.
  10. Give to a good toss until well incorporated.
  11. Make this rice extra flavoured with mint or cilantro.
  12. Serve hot with raita.
  13. Recipe courtesy:
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Sushmita Pandit loves exploring Indian and International cuisine. She also aims at promoting cuisines from Jharkhand, which of late has not come up in the limelight.

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