Corn And Rajma Fried Rice With A Healthy Twist:

4 from 1 vote

Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Served AsLunch
Servings 4


  • 500 gm of basmati rice
  • 1 cup of fresh Corn kernel’s
  • 1 cup of Rajma seeds
  • 2 stick of cinnamon
  • 1/2 tablespoon of cumin seeds
  • 1/2 tablespoon of cardamom
  • 4 tablespoon of fresh ghee/butter unsalted
  • Water as required
  • 250 gm of onions
  • 20 no’s of garlic cloves
  • 1 small piece of fresh ginger
  • 15- 20 fresh mint leaves
  • ¼ cup of fresh parsley
  • 2 tablespoon of chopped tomatoes
  • ¼ cup of fresh cream
  • ¼ cup of fresh curd
  • 2 tablespoon of tamarind puree
  • 2 tablespoon of saffron dissolved.
  • 2 tablespoon of roasted almonds
  • 2 tablespoon of roasted cashew
  • 2 tablespoon 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 sauté 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 sauté well into the mixture.
  • Add in fresh mint leaves (chopped) and some parsley.
  • Sprinkle some of saffron essence over the top
    Corn And Rajma Fried Rice With A Healthy Twist: - Plattershare - Recipes, food stories and food lovers

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4 from 1 vote

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Deepika Shet
Deepika Shet

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