Red Kidney Beans pulao recipe in Dutch oven. Whole spices make this into one fragrant rice dish! Give it a try & you won't regret it!
I love red kidney beans and wanted to try making this pulao in my new Dutch oven. I have to say, all went very well and the dish came out amazing! It is colorful, aromatic, spicy and just perfectly filling - without the overload feeling.
When you make this recipe, do remember to add cilantro and mint at the end - I forgot to mention it in the video when I am adding cilantro that the next item I added was the fresh mint. This recipe might take little bit of your time but I assure you, its so worth it!
Ingredients (Produce Items) - Servings 5 to 6
1. Organic Red Kidney Beans - About 8 oz or per choice
2. Water - soak the beans overnight
3. Organic tomatoes - 4
4. Garlic (1 or 2 whole garlic -the more, the better!)
5. Green chilies - 2 to 4
6. 1 whole bunch organic cilantro/coriander
7. Fresh Mint
8. Organic yellow onions - 2 large
9. Lemon - 1 whole.
10. Ginger - About 1 to 2 in
11. Curry leaves - 6 to 10
12. Green Bell Pepper - 1
13. Red Bell Pepper -1
14. Organic jasmine or basmati rice - About 8 oz.
Spices & Oils -
1. Organic, Unrefined coconut oil
2. Organic Mustard oil
3. Cumin seeds - 3 Tablespoons
4. Black seeds - 1 Full Tablespoon
5. Black Cardamom - 2 whole
6. Cloves - 3 to 4 whole
7. Turmeric - 1 Tablespoon
8. Bay leaves powder - 1 Tablespoon
9. Red Paprika - 1 Tablespoon or less, adjust later
10. Garam masala - 1 Tablespoon
11. Chat masala - 1.5 Teaspoon
12. Himalayan sea salt
13. Rajma masala (optional) - 1 Tablespoon
14. Cumin powder - 1 Teaspoon's worth
15. Coriander powder - 1 Teaspoon's worth (I forgot to mention it at 6:13)
Simple steps -
Watch the video/pics for step-by-step recipe and exact measurements.
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