CORN AND RAJMA FRIED RICE WITH A HEALTHY TWIST:

CORN AND RAJMA FRIED RICE WITH A HEALTHY TWIST:

Cooking Time

Preparation Time : 40

Cook Time : 80

Total Time : 120

Ingredients

Serves 4

  • 500 grams of basmati rice

  • 1 cup of fresh Corn kernel’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(1):

  • 250 grams of onions

  • 20 no’s of garlic cloves

  • 1 small piece of fresh ginger

  • 15- 20 fresh mint leaves

  • 1/4 cup of fresh parsley

  • 2 tbsp. of chopped tomatoes

  • 1/4 cup of fresh cream

  • 1/4 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

Directions

  • 01

    For the rice:

  • 02

    Soak the basmati rice for about an hour

  • 03

    In large sauce pan add in water and turn on to medium high heat.

  • 04

    Then add in salt and give a nice stir.

  • 05

    Add in the soaked basmati rice and stir well.

  • 06

    Add some fresh ghee

  • 07

    Now add in the cardamom, cumin, and cinnamon and mix well.

  • 08

    Now add in the cardamom, cumin, and cinnamon and mix well.

  • 09

    Rice will cook with all the essence of spices and holds the flavours very well.

  • 10

    Bring the water to boil, so that the rice is perfectly cooked not too soggy, but firm and steady.

  • 11

    Once it perfectly and firmly cooked, remove from the heat and sieve. And set aside to room temperature to cool down.

  • 12

    For the corn:

  • 13

    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

  • 14

    Add a pinch of salt and black pepper powder to a taste.

  • 15

    Add a pinch of salt and black pepper powder to a taste.

  • 16

    Can also add light flavoured spices if preferred.

  • 17

    Once the corn kernels are cooked to class, remove from the heat and sieve it.

  • 18

    Set aside to room temperature.

  • 19

    For the RAJMA:

  • 20

    Soak RAJMA in warm water for about 60 min.

  • 21

    Soak RAJMA in warm water for about 60 min.

  • 22

    Take a pressure cooker, add in the soaked RAJMA and bring to about 2 to 3 whistle

  • 23

    Remove from the heat and set aside to room temperature.

  • 24

    For the mixture:

  • 25

    Take a large sauce pan and turn on to a medium high heat.

  • 26

    Add fresh ghee/ butter (unsalted)

  • 27

    Now add in the garlic cloves and salute well.

  • 28

    Let the garlic induces all the flavor in to the ghee/butter.

  • 29

    Then add length size diced onions and stir until light golden brown

  • 30

    Add in cardamom, cumin and cinnamon to taste.

  • 31

    Add in fresh bell peppers (green) and mix well.

  • 32

    Now close the lid and let it cook for about 2 to 3 minutes.

  • 33

    After that add in those boiled fresh corns and RAJMA and saute well

  • 34

    Add in tamarind puree and lemon juice to tangy taste.

  • 35

    Add in fresh Kashmir chili powder and some black peppers and mix well.

  • 36

    Add some mix spice powder for spiciness.

  • 37

    Now add in the boiled basmati rice and sauté well into the mixture.

  • 38

    Add in fresh mint leaves (chopped) and some parsley.

  • 39

    Sprinkle some of saffron essence over the top

  • 40

    Garnish the biryani with some roasted almonds, cashew, and peanuts.

  • 41

    Garnish the biryani with some roasted almonds, cashew, and peanuts.

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