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Рецепт Rajma and Pulao Rice for a Lazy Sunday Brunch
by MyCreative Flavors

Last weekend I realized that since the day I started writing the blog I haven't shared my hubby's favorite dish or I can say his weakness "Rajma Chawal". Rajma is a variety of Kidney beans and literally mean the "King Bean". Rajma Curry is very popular in North India & is normally relished with Basmati rice. Kidney beans high in protein, folate and mineral content. The high levels of magnesium provides added cardio vascular health benefits. Red kidney beans are popular ingredient of mexican cuisine too. We usually add rajma to make burritos and wraps.

I prefer to make Kashmiri Rajma (which are very RED in color easily available in Indian Grocery stores) cooked in onion tomato gravy over slow heat with a blend of indian spices. Many people like to have Rajma with jeera rice and yogurt. I always like to add a handful of veggies and soya nuggets at home in my rice, to make it more colorful and nutritive. Though my hubby is an expert in cooking this dish, here is my simple recipe of the most popular comfort food worthy of being tried and enjoyed.

If you claim to love eating or cooking Indian food, you must give this a try !!!

Method:

Wash and soak the kashmiri rajma (red kidney beans) in warm water for overnight or at least for couple of hours.

In a pressure cooker add water, beans, salt, turmeric and a black cardamom

Cook for 15-20 minutes on low heat till beans are tender. (if you don't have a pressure cooker, you can cook on a covered pan for 30-45 mins)

In a nonstick pan, saute chopped onions, tomatoes, freshly grated ginger, garlic and fresh or dry fenugreek.

Fresh Tomatoes & Onions along with Garlic & Ginger give this curry a great flavor.

Season with blend of spices to taste.

Set aside for cooling.

Give this Mix (or Tadka) a quick churn in a mixer to make a smooth paste.

This Tadka can be made ahead and added to boiled beans.

Add Tadka to cooked beans and simmer for another 15-20 minutes.

Finally mix some Amchoor (mango powder, alternatively squeeze half a lemon) for tanginess & fresh homemade garam masala (see method in Tips & Tricks) for flavor.

Add some yogurt or fresh cream to get the silky consistency and rich flavor.

Garnish with fresh coriander sprigs.

Delicious rajmas can be filled in tortillas, topped up with bell peppers and cheese to make a burrito.

Else, enjoy fresh and hot bowl of rajma, the indian way with Pulao Rice and yogurt .... !

Ingredients for Vegetable Rice :

Basmati Rice: 1 cup

Cumin seeds : 1tsp

Soya Nuggets: 7-8, soaked in water

Carrots, Peas, Corn: 1/2 cup

Onion: 1, sliced

Tomato: 1, sliced

Black cardamom: 1-2

Cloves, pepper corns: 3-4

Sugar: 1 small tsp

Lime Juice: 1/2 tsp

Salt, Chilli : 1 tsp or to taste

Oil: 2 tsp

Method:

Wash and soak basmati rice for one hour.

In a non stick skillet, heat oil and add cumin seeds and let it crackle.

Boil water and add rice and salt to make jeera rice.

To make veggie rice, heat oil, crackle jeera and add black cardamom, cloves, peppercorns, followed by sliced onions, tomatoes, soya nuggets and veggies.

Saute for 5-6 minutes.

Season with salt and chilli to taste.

Boil a little more than 2 cups of water (add a little more than double the quantity of water, if cooking rice in an open pan).

Squeeze a dash of fresh lime or few drops of white vinegar.

This makes the rice grains more fluffy and soft and grains don't stick with each other.

Now add the rice and cook on low medium heat for 15 minutes till tender.

And your Pulao Rice is ready !!!

Enjoy my favorite Pulao Rice with Rajma Curry, serve with Mango Pickle & fresh green chillies.

Sending this post to Sandhya's Kitchen for MLLA Event & Susan's Event !!!

and recipeLion blog hop

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