Indian
Indian - Biryani and Rice
Rajma Masala Pulao
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 1 cup rajma, soaked overnight
- • 1 1/2 cups basmati rice
- • 2 onions, finely chopped
- • 2 tomatoes, pureed
- • 1 tbsp ginger-garlic paste
- • 2 tbsp ghee
- • 1 tsp cumin seeds
- • 1 tsp coriander powder
- • 1/2 tsp garam masala
Preparation Steps
1
Phase 1
Soak the rajma overnight, then pressure cook with salt and 3 cups water until soft, about 6 whistles.
2
Phase 2
Soak the basmati 30 minutes, cook with 2 1/4 cups water, fluff, and keep warm.
3
Phase 3
Heat the ghee, crackle the cumin, and fry the onions and ginger-garlic paste until golden.
4
Phase 4
Add the tomato puree, coriander powder, and garam masala and cook until the oil separates.
5
Phase 5
Add the rajma with its cooking liquid and simmer 15 minutes, mashing a few beans to thicken the gravy.
6
Phase 6
Serve the hot rajma over the steamed rice with sliced onion and lemon.