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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
Basmati Rice
1
cup
Corn
of fresh kernelâ s
1
cup
Rajma
or seeds seeds
2
stick
Cinnamon
1/2
tbsp
Cumin Seeds
1/2
tbsp
Cardamom
4
tbsp
Butter
unsalted, or ghee fresh ghee
Water
as required
250
gm
Onions
20
cloves
Garlic
noâ s
1
piece
Ginger
of fresh
15- 20
leaves
Mint
fresh
1/4
cup
Parsley
of fresh
2
tbsp
Tomato
of chopped
1/4
cup
Cream
of fresh
1/4
cup
Curd
of fresh
2
tbsp
Tamarind
or puree puree
2
tbsp
Saffron
of dissolved
2
tbsp
Almonds
of roasted
2
tbsp
cashews
of roasted
2
tbsp
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
bimonthly
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