Rajma and jeera rice
• By Dolan Acharya
Nutritional Value Of This Recipe
0:20 Minutes 290 kcal
Ingredients for Rajma and jeera rice
- › tablespoons oil 10ml, use oil of choice 1 teaspoon cumin seeds 2 medium red onion, around 320 grams 1 tablespoon ginger-garlic paste 1 green chili chopped 2 medium tomatoes pureed, 1 tablespoon coriander powder 1/2 teaspoon turmeric powder 1 teaspoon garam masala 1.5 teaspoon kashmiri red chili powder 3/4 teaspoon salt or to taste 1.5 cups water 12 oz, divided 1 tablespoon kasuri methi crushed, dried fenugreek leaves 2 tablespoons chopped cilantro ghee 10 ml for jeera rice Rice 100 gm Kidney bean 70 gm
1. 1. The jeera rice was made in 10 gm ghee. Heat the ghee in a pan and add cumin seeds. I added some spring garlic to it and gave a quick stir. In the heated pan I added the boiled rice and gave a stir. 2. Soak kidney beans overnight in 4 cups water. In the morning, drain the water in which the beans were soaked and then transfer them to a pressure cooker. Add 3.5 cups water, 1 teaspoon salt and pressure cook on high heat for 1 whistle, then lower the heat to medium and cook for 15 minutes. Let the pressure release naturally. If using an Instant Pot, pressure cook for around 45 minutes at high pressure with natural pressure release. Beans should be completely soft when done. Set aside.. To a pan, add oil on medium heat. Once hot, add the cumin seeds and let them sizzle. Then add the grated onions and mix. Cook the onions for around 7 to 8 minutes, stirring often until very light golden in color and there should be no raw smell. Compared to chopped onions, (if using chopped, cook for 3-4 minutes only) the grated ones needs to be cooked for a longer time to get rid of the raw smell. Don't rush the step else curry will have raw onion taste. Then add ginger-garlic paste and green chili and cook for 1 minute. Add the pureed tomatoes and mix. Cook for 5 minutes. Then add the spices- coriander, turmeric, kashmiri red chili, garam masala and salt. Mix and cook on medium-low heat for around 10 mins until oil oozes out of masala. In total we cooked the tomatoes for around 15 minutes before adding the beans (important step, don't rush it). Add the boiled beans along with all the water in which they were boiled. I added additional 1 cup water here. Stir well and set heat to low-medium. Let the curry simmer for 20 to 30 minutes. In between use a potato masher to mash some of the beans. This makes the curry creamier and thickens it. Then after it has simmered for 20 to 30 minutes, add kasuri methi and cilantro. If you want you can also add bit of cream (optional, around 1 tablespoon I did not add). I also added another 1/2 cup water here as it became quite thick while simmering. You can adjust consistency to preference. Finally add a tablespoon of ghee and mix. If you want you can fry some ginger julienne in ghee and then add that to the rajma too. Turn off the heat. Serve rajma with rice and enjoy!
The plan that has transformed 300,000+ lives and counting!
- Customized diet & workout plans
- Access to a full suite of smart tracking tools
- Join the world’s largest online fitness community
- Customer Satisfaction score of 95.5%
- Coaching in your local language for clear guidance
Get results or get your money back!