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Kidney Beans and Brown Rice in a Skillet

Easy Leftover Rice Recipe with Kidney Beans

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Prep Time 8 hours
Cook Time 30 minutes
Servings: 2 people
Course: Main Course
Cuisine: Indian
Ingredients Method Video

Ingredients
  

  • 1 tbsp ghee you can use more
  • half of a medium onion thinly sliced
  • 1 cup (200g approximately) cooked kidney beans I’ve used chitra kidney beans. Soaked them and cooked them.
  • 1 1/2 cups cooked brown rice fresh or leftover rice
  • salt
Spices
  • 1/8 tsp turmeric powder
  • 2 tsp kashmiri red chili powder or to taste
  • 1 1/2 tsp coriander powder
  • 1 tsp biryani powder I used a homemade powder. You can do the same or use any good store-bought biryani powder.
  • 1/2 tsp garlic powder Or use a tbsp of minced garlic.
For Garnish
  • lemon juice of half a small lemon
  • handful of chopped coriander leaves

Method
 

If you are not using canned beans, here is how to soak the beans and cook:
  1. Soak kidney beans in water overnight or for at least 8 hours and drain.
    Add the beans into a pressure cooker or a cooking pot, add water, and a pinch of salt, and cook until soft and tender.
    Strain the beans and keep them separate from the cooked water.
Cooking:
  1. Heat the ghee in a skillet on medium heat.
  2. Add onions and sauté until lightly browned.
  3. On low heat, add all the powdered spices mentioned under the ingredients section and sauté for a couple of seconds. Make sure that the spices don't get burnt.
  4. Transfer cooked beans in the skillet, add salt, and a little bit of water (you can either add plain water or cooked beans water too) and stir for a minute.
  5. Add cooked brown rice and mix. Cover and let it all come together on low heat for a couple of minutes. Turn off the heat.
  6. Garnish with lemon juice and fresh coriander leaves.
    Serve with Greek yogurt and some roasted veggies on the side for a wholesome meal. Enjoy!

Video