Search
by Ingredient

Polo Havidge Loobia (Rice Pilau with Carrot & Red Kidne

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

4 servings

Prep

10 min

Cook

1 hrs

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
cup red kidney beans
dried
Camera
½ pound carrots
cut up
Camera
½ teaspoon sugar
Camera
5 tablespoons corn oil
Camera
4 ¼ cups water
Camera
2 cups rice
Camera
1 medium potatoes
peeled, cut up
Camera
1 tablespoon water
Camera
½ teaspoon cinnamon
ground
Camera

Ingredients

Amount Measure Ingredient Features
79 ml red kidney beans
dried
Camera
226.8 g carrots
cut up
Camera
2.5 ml sugar
Camera
75 ml corn oil
Camera
1 l water
Camera
473 ml rice
Camera
1 medium potatoes
peeled, cut up
Camera
15 ml water
Camera
2.5 ml cinnamon
ground
Camera

Directions

Cover the beans with water and soak them overnight. Drain. Cover the beans with water again and cook, covered, over moderate heat until they are soft but still whole, about ½ hour.

Drain and set aside.

Put the carrots, sugar, 1 tablespoon of the oil, and ¼ cup of the the liquid evaporates.

Be careful not to burn the carrots. Set aside.

Bring the remaining 4 cups of water to a boil in a pan. Drain nearly all the water from the rice and add the rice to the boiling water.

Cover the pan and cook over moderate heat for 10 minutes.

Drain, run the rice under cold water, and drain again.

Put 2 tablespoons of the remaining oil in a pan.

Sprinkle over this the 1 tablespoon of water.

All the other ingredients are to be added in layers as follows: Add ½ cup of the rice over the potatoes.

Cover this with the carrots and a few sprinkling of the cinnamon.

Cover with the beans.

Continue in this manner, one layer after another, ending with beans.

Sprinkle cinnamon lightly over each layer.

Shape the top layer into a pyramid.

Cover the pan and cook over low heat for 10 minutes.

Sprinkle the balance of the oil (2 tablespoons) over the top and cover the pan with paper kitchen towels and the pan cover.

Continue to cook over low heat for 15 minutes more.

The rice, carrots, and beans will be cooked through and the potato and oil will develop their own crisp crust on the bottom.

Serve warm.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 485g (17.1 oz)
Amount per Serving
Calories 56028% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 129mg 5%
Total Carbohydrate 31g 31%
Dietary Fiber 5g 20%
Sugars g
Protein 18g
Vitamin A 191% Vitamin C 11%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe