Corn And Rajma Fried Rice With A Healthy Twist:
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Ingredients
- 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
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Instructions
- 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
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