Rajma Rice in Marathi
Time: 35 to 40 minutes
Makes: 3 servings
Ingredients:
1/2 cup Rajma, dried
1 cup Basmati Rice
2 Bay Leaves, 2 Cloves, 2 Cardamoms
1.5 tsp Garam Masala
2 medium tomatoes, finely chopped
1/2 cup onion, finely chopped
1 tsp garlic paste
1 tsp ginger paste
2 tbsp Ghee
1/2 tsp Turmeric, 1/2 tsp red chili powder, 1/2 tsp Kashmiri red chili powder
Salt to taste
1/4 cup Cilantro, finely chopped
Method:
1) Soak Rajma in water for 7 to 8 hours. Pressure cook Rajma, add some salt. Cook Rajma beans firm but still not hard.
2) Soak rice in water for 10 minutes. Drain water. Heat oil into a deep pan. Add bay leaves, cloves and cardamoms. Add drained rice and saute until completely dry. While roasting rice, heat 2 cups water on another stove.
3) Once rice is roasted nicely, add hot water. Also add 1 tsp salt. Let it boil over high heat until water on the surface is almost evaporated. At that point, cover the pan and reduce heat to low. Let the rice cook. Give a gentle stir once or twice. Once rice is cooked, keep it aside until we make Rajma curry.
4) Heat 1 tbsp butter in a pan. Add turmeric powder, red chili powder and ginger-garlic paste. Add onion and saute until translucent. Add tomatoes and little salt. Cook tomatoes until completely mushy.
5) Add cooked Rajma beans and around 1/4 cups water. Boil for few minutes. Add garam masala. Boil gravy until thick enough as we are going to mix it with rice.
6) Add rice to the gravy and mix well (tip). Cover and steam cook for 5 to 8 minutes over medium-low heat. This will help to infuse the flavors.
Garnish rajma rice with cilantro and serve hot with raita.
Tip:
1) Add Rice to the gravy in batches. It will be convenient for mixing and you will be able to mix in just enough rice proportionate to the gravy.
Time: 35 to 40 minutes
Makes: 3 servings
1/2 cup Rajma, dried
1 cup Basmati Rice
2 Bay Leaves, 2 Cloves, 2 Cardamoms
1.5 tsp Garam Masala
2 medium tomatoes, finely chopped
1/2 cup onion, finely chopped
1 tsp garlic paste
1 tsp ginger paste
2 tbsp Ghee
1/2 tsp Turmeric, 1/2 tsp red chili powder, 1/2 tsp Kashmiri red chili powder
Salt to taste
1/4 cup Cilantro, finely chopped
Method:
1) Soak Rajma in water for 7 to 8 hours. Pressure cook Rajma, add some salt. Cook Rajma beans firm but still not hard.
2) Soak rice in water for 10 minutes. Drain water. Heat oil into a deep pan. Add bay leaves, cloves and cardamoms. Add drained rice and saute until completely dry. While roasting rice, heat 2 cups water on another stove.
3) Once rice is roasted nicely, add hot water. Also add 1 tsp salt. Let it boil over high heat until water on the surface is almost evaporated. At that point, cover the pan and reduce heat to low. Let the rice cook. Give a gentle stir once or twice. Once rice is cooked, keep it aside until we make Rajma curry.
4) Heat 1 tbsp butter in a pan. Add turmeric powder, red chili powder and ginger-garlic paste. Add onion and saute until translucent. Add tomatoes and little salt. Cook tomatoes until completely mushy.
5) Add cooked Rajma beans and around 1/4 cups water. Boil for few minutes. Add garam masala. Boil gravy until thick enough as we are going to mix it with rice.
6) Add rice to the gravy and mix well (tip). Cover and steam cook for 5 to 8 minutes over medium-low heat. This will help to infuse the flavors.
Garnish rajma rice with cilantro and serve hot with raita.
Tip:
1) Add Rice to the gravy in batches. It will be convenient for mixing and you will be able to mix in just enough rice proportionate to the gravy.
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