Anushree Bhattarai Poudel
| 1 minute to read
- Rice - 40 gm (soak for 15-20 mins)
- Rajma - 30 gm (soak over night)
- Onion - 50 gm
- Tomato - 50 gm
- Ghee - 10 gm
- Salt (as per taste), Turmeric, Coriander & Cumin Powder Cinnamon - half stick Cardamom - 5 nos Clove - 5 nos Bay leaf - 2 Star anise - 1 Ginger-garlic paste.
- Green Chilly - 1 small
- Half of Lemon juice
Pressure cook rajma for 5 whistles. Strain and keep it aside. Do not throw away the water yet.
Heat up ghee in an instant pot and roast the dry spices. Then add onion and saute for a while until its soft.
Then add green chilly and tomatoes. Add salt. Turmeric and coriander & cumin powder, ginger-garlic paste. Add coriander and half lemon juice.
Once the tomatoes has softned add the rajma and rice. Sautee it for a few minutes.
Lastly pour in a small amount of water from rajma and let it cook on the rice mode.
Serve and garnish with some coriander leaves. Enjoy with any salad or raita.
Note: Salad or raita macros not included.