Tandoori Rajma Rice
Yeyyyyy!!! It’s my 500th post today… :) I was just thinking about 500 posts in nearly 4 years, is not bad at all!!! Many congratulations to me ;) And yes, to all the readers, followers and friends for always being there for me to read out all my blabberings with recipes :D Hope I can share much more in coming years… And promising myself to take this blog to another level in next few years!!! Need your wishes badly…
Well, I know it should be a celebration post today.. But I have come up with something very Indian with a twist :) I can have anything Tandoori anytime of the day… No matter if that’s an appetizer, snack or roti or rice! And today, I have brought a one-pot meal to share with you all… Easy-peasy ‘Tandoori Rajma Rice’ :) I usually prefer to make rajma and rice seperately but this time, I was feeling a bit sick and thought of cutting down my efforts in dinner preparations… Believe me, the rice dish was absolutely delicious and I got it ready in a few mins only!!! You must try this one sometime soon… :)
3/4 cup Basmati Rice
1 cup Rajma (Kidney Beans), pressure-cooked (or canned)
2-3 tbsp Yogurt
1/2 Onion, chopped
2 tsp Ginger-Garlic Paste
1/4 cup Tomato Puree
1 tbsp Tandoori Masala
1/2 tsp Garam Masala
1 tbsp Kasoori Methi, palm-crushed
2-3 tsp Lemon Juice
2 tbsp Oil
1/2 tsp Cumin Seeds
Salt, to taste
Coriander Leaves, for garnish
STEPS TO FOLLOW:
- Wash and soak basmati rice for half hour and then cook in a big pot until 90% done.
- Heat oil in a pan and add cumin seeds into it. Once it crackles, add ginger-garlic paste and chopped onions in it.
- Saute for 1-2 mins until onions soft. Then add tomato puree and all the spices with kasoori methi in it.
- Add rajma after a min and mix everything well. Cook it on medium high heat for 2 mins.
- Take this pan off the heat and add whisked yogurt. Stir it well and put it back on the heat.
- Add cooked rice in it and mix well.
- Cook it uncovered for a few mins on low heat and then turn off the heat.
- Drizzle lemon juice and garnish with coriander leaves before serving!
- I prefer adding a tsp of salt and lemon juice each while cooking rice. Lemon juice keeps the rice grain white.
- Well, I always burn my garlic to light brown before adding anything else! Try out if you love burnt garlic flavor :)
- I often make similar rice preparations directly in the pressure-cooker itself! And that cuts down some time too… :P