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Corn And Rajma Fried Rice With A Healthy Twist:
Deepika Shet
4
from 1 vote
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Prep Time
45
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
45
minutes
mins
Served As
Lunch
Recipe Cuisine Type
Fusion
Servings
4
Ingredients
1x
2x
3x
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
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
Keyword
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