Bean and Spinach Rice
by Tarla Dalal
Spinach pooled with kidney beans and rice delicately flavoured with cumin seeds powder. One serving will give you a nourishing supply of protein, folic acid and iron.
Bean and Spinach Rice recipe - How to make Bean and Spinach Rice
Preparation Time: 15 Minutes Cooking Time: 45 Minutes Total Time:
Makes 4 servings
1 1/4 cups long grained rice (basmati)
salt to taste
1 tbsp oil
2 cloves of garlic (lehsun), grated
1 green chilli, finely chopped
1 cup chopped spinach (palak)
1/2 cup boiled and cooked rajma (kidney beans)
1/2 tsp roasted cumin seeds (jeera) powder
Method
- Main Procedure
- Clean, wash and soak the rice for 15 minutes.
- Boil a vesselful of water. Add the rice and salt and cook till rice is done (approx.10 minutes). Drain and keep aside.
- Heat the oil in a pan, add the garlic and green chillies and sauté for a few seconds.
- Add the spinach, rajma and salt and sauté for 3 to 4 minutes.
- Add the rice and cumin seeds powder and toss well.
- Serve hot.
Outbrain
I tried the recipe and it came out really well . Thumps up for simple and easy yet yummy recipe . It was enjoyed by adults and kids as well.
Rajma and spinach combine well with rice to make a nice mildly spiced dish. Flavored with garlic and green chilli.
A good variation of the pulao. Its healthy and makes for a great one dish meal! Kids loved it! :) Thanks.