Ingredients (Serves 3-4)
1/2 cup raw kidney beans/rajma
1 cup raw rice
3 tbsp. ghee
1 large onion chopped
4 tomatoes chopped
2 tsp. salt
1 tsp. red chilli powder
3 tbsp. rajma masala or garam masala
3 cups water
Cilantro to garnish
- Soak kidney beans over night or for 6-7 hours.
- Wash rice and keep them aside.
- Since kidney beans take slightly more time to cook than rice, start to boil kidney beans separately in a small pan. Just add enough water for beans to be submerged
- Meanwhile, heat a heavy bottom pan or pressure cooker. Add ghee. Saute chopped onions till they get translucent.
- Add chopped tomatoes and salt. Cook for 3-4 minutes.
- Add all spices and mix well.
- Add boiling kidney beans with the water. Mix in well. Boiling beans separately gives it a jump start in the cooking process.
- Add washed rice to kidney bean gravy.
- Add 3 cups or water. Mix well.
- Cover and let the rice and beans cook for 15 minutes.
- Mix once. Cover and let them cook for another 10 minutes.
- Turn of the heat. Do not take the lid off. The steam inside the pot allows rice and beans to further cook. Let it rest for 8-10 before serving.
- Serve with a tsp, of ghee on top and some onions and lemon pickle on the side. A glass of cold chaash is extremely soothing with hot and spicy rajma rice!
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