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… :)

tandoori rajma rice1

INGREDIENTS:

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

tandoori rajma rice2

STEPS TO FOLLOW:

  1. Wash and soak basmati rice for half hour and then cook in a big pot until 90% done.
  2. Heat oil in a pan and add cumin seeds into it. Once it crackles, add ginger-garlic paste and chopped onions in it.
  3. Saute for 1-2 mins until onions soft. Then add tomato puree and all the spices with kasoori methi in it.
  4. Add rajma after a min and mix everything well. Cook it on medium high heat for 2 mins.
  5. Take this pan off the heat and add whisked yogurt. Stir it well and put it back on the heat.
  6. Add cooked rice in it and mix well.
  7. Cook it uncovered for a few mins on low heat and then turn off the heat.
  8. Drizzle lemon juice and garnish with coriander leaves before serving!

SJ’s NOTE:

  • 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
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