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Method Prep:10min › Cook:20min › Ready in:30min
De-core and chop the kidneys (the messy bit!) and be generous - you don't want the chewy bits! I find butcher's kidneys has less water content than those from the supermarket.
A heavy bottomed frying pan that is also large enough to accommodate the rice works best. Fry the kidney chunks in some oil until the water has evaporated, then add tomatoes, spices and seasoning.
In the meantime, boil the rice - I prefer a 15 minute long-grain rice, and I under-cook the rice by a couple of minutes. Drain well and rinse with cold water.
Add the rice to the kidneys - the sauce doesn't need to simmer for more than a few minutes. When the mix is somewhere between runny and dry, serve!
This is a dish I tend to cook for myself when the opportunity arises (not popular with the family) but two kidneys stretches to a two-person serving. Also quite nice cold next day with a dash of soy sauce if there's some left. And I sometimes add pulverised fennel seeds. If you get your timings right, can be knocked-up in 20 minutes.