Red kidney bean curry with cardamom rice

Rinse and drain the basmati rice two to three times to get rid of the excess starch.

Crush about four cardamom pods into the rice, add the water and set over medium high heat.

When the water starts to bubble, stir well, cover and cook on medium low for 15 minutes.

Finely dice the red onion; crush, peel and finely chop the garlic; crush and finely chop the ginger; finely chop the chili pepper.

Set a saute pan over medium heat with a tablespoon of chili oil.

Fry the cumin seeds and fennel seeds in the chili oil for a few seconds.

Add the red onion, garlic, ginger and chili pepper and saute four to five minutes.

After 15 minutes turn the heat off under the rice and let it steam another 10 minutes.

Add the salt, smoked paprika, sweet paprika, coriander and turmeric and cook about 30 seconds.

Add about a quarter cup of water and stir to deglaze the pan.

Stir in the rinsed kidney beans and mash some of them to thicken the gravy, then cook a couple of minutes.

Add the chopped tomatoes and stir, then the garam masala.

Add the spinach, cover and cook four to five minutes until wilted.

Remove the cardamom pods, which float to the top, and fluff the rice.

Plate the rice and the curry, garnish with fresh cilantro and a drizzle of chili oil.