Monthly Archives: April 2014

RAJMA RICE

imageINGREDIENTS

Basmati rice – 1 cup

Kidney Beans – 3/4 Cup

Onion – 1Large

Tomatoes- 2

Green Chiles 3 – 4

Ginger Garlic Paste -1 tsp

Salt to Taste

Coriander few Leaves

Red chilli powder– 1/4 tsp

Turmeric powder – pinch

Pulav masala , or garam masala – Big pinch

Water – one and a half cups

TALIMPU

Cinnamon -2 inch Long Stick

Cloves -3

Star Anise – 1/2

Green Cardamom -2

Oil -2 tsp

Method
Soak the kidney beans in water for few hours and pressure cook in 2 cups of salted water for 3-4 whistles.
Strain the pressure cooked kidney beans and keep aside.Slice the onion.
Remove stems, wash and slice the green chillies.

Chop the tomatoes. Using a grinder, grind the chopped tomatoes into puree adding enough water.
Wash and soak the basmati rice in a cup of water for around half hour.
Heat oil in a pan and add all talimpu ingredients in order.

When cloves are plump, add sliced onion and green chiles.
Fry till onion turns translucent and add ginger garlic paste.
Fry briefly and  stir in kidney beans, tomato puree, red chili powder ,turmeric, pulav masala and salt.

Then stir in soaked rice along with water and cook covered till rice absorbs all the water and is completely cooked .
Fluff the kidney beans tomato rice and adjust seasonings if necessary.
Garnish with finely chopped coriander leaves.

Notes: Make sure kidney beans are cooked properly before adding to the rice.

Suggestions- Soak rajma over night. Serve rice with your choice of raitha.

 

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