Masaladar Rajmah Rice

  • Basmati rice 200 gm ( 1 cup )
  • Red kidney beans 100 gm ( 1 cup) boiled
  • Tomato puree 50 gm ( ½ cup)
  • onion 1 medium sized chopped
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • ½ tsp garam masala powder
  • ½ tsp turmeric powder
  • salt to taste
  • white oil 2 tbsp
  • 1 tsp cumin powder
  • ½ tsp red chili powder
  • ½ tsp kashmiri mirch powder
  • ½ tsp sugar substitute
  • fresh coriander leaves 2 tbsp
  • 1‐2 green chilies
  • 1 tsp chopped ginger and lemon wedges.
  • Wash and soak rice for 20‐25 mins in water. Drain excess water and keep aside. In a deep sauce pan mix soaked rice and double quantity of water, and cook on high heat for about 20 mins. 
  • Then drain the starch separately and keep aside. 
  • Heat the oil in a deep non‐stick pan; add chopped onion and fry till it turn golden brown. 
  • Add ginger paste, garlic paste, red chili powder, kashmiri red chili powder, turmeric powder, cumin powder and boiled rajmah and salt and cook on high heat for5‐6 mins. 
  • Stir in between. Add garam masala powder, sugar substitute and ½ cup of water and cook on medium heat for 4‐5 mins. 
  • Arrange on a serving dish. Put cooked rice and cooked rajmah. 
  • And garnish with chopped coriander leaves, onion rings, green chilies, chopped ginger and lemon wedges. Serve hot with roti or rice.

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