Yield / Serves
500 grams of basmati rice
1 cup of fresh Corn kernelâ€™s
1 cup of Rajma seeds
2 stick of cinnamon
1/2 tbsp. of cumin seeds
1/2tbsp. of cardamom
4 tbsp. of fresh ghee/butter (unsalted)
Water as required
250 grams of onions
20 noâ€™s of garlic cloves
1 small piece of fresh ginger
15- 20 fresh mint leaves
Â¼ cup of fresh parsley
2 tbsp. of chopped tomatoes
Â¼ cup of fresh cream
Â¼ cup of fresh curd
2 tbsp. of tamarind puree
2 tbsp. of saffron dissolved.
2 tbsp. of roasted almonds
2 tbsp. of roasted cashew
2 tbsp. of peanuts
For the rice:
Soak the basmati rice for about an hour
In large sauce pan add in water and turn on to medium high heat.
Then add in salt and give a nice stir.
Add in the soaked basmati rice and stir well.
Add some fresh ghee
Now add in the cardamom, cumin, and cinnamon and mix well.
Rice will cook with all the essence of spices and holds the flavours very well.
Bring the water to boil, so that the rice is perfectly cooked not too soggy, but firm and steady.
Once it perfectly and firmly cooked, remove from the heat and sieve. And set aside to room temperature to cool down.
For the corn:
Take a freshly available corn, peel the skin off and roughly chop then to two halves and leave them on to a large sauce pan to cook perfectly
Add a pinch of salt and black pepper powder to a taste.
Can also add light flavoured spices if preferred
Once the corn kernels are cooked to class, remove from the heat and sieve it.
Set aside to room temperature.
For the RAJMA:
Soak RAJMA in warm water for about 60 min.
Take a pressure cooker, add in the soaked RAJMA and bring to about 2 to 3 whistle
Remove from the heat and set aside to room temperature.
For the mixture;
Take a large sauce pan and turn on to a medium high heat.
Add fresh ghee/ butter (unsalted)
Now add in the garlic cloves and salute well.
Let the garlic induces all the flavour in to the ghee/butter.
Then add length size diced onions and stir until light golden brown
Add in cardamom, cumin and cinnamon to taste.
Add in fresh bell peppers (green) and mix well.
Now close the lid and let it cook for about 2 to 3 minutes.
After that add in those boiled fresh corns and RAJMA and sautÃ© well
Add in tamarind puree and lemon juice to tangy taste.
Add in fresh Kashmiri chilli powder and some black peppers and mix well.
Add some mix spice powder for spiciness.
Now add in the boiled basmati rice and sautÃ© well into the mixture.
Add in fresh mint leaves (chopped) and some parsley.
Sprinkle some of saffron essence over the top
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