As I have always said we love One Pot meal I always look for
new recipes. This one recipe is from chef harpal which I have altered a little
by changing the beans from Chickpea to Rajma and a little in the masala.
A very easy dish and tastes yummy too.
Ingredients:
1 tbsp mango pickle (or any pickle you have in hand)
1 cup rice ( I used normal basmati rice they weren’t that long)
1 tomato, cut in small wedges
2 tbsp olive oil
1 tsp cumin seeds
few whole spices( 2 bay leaves, two star anise, a piece of cinnamon stick and 2 green cardamom pods)
1 medium onion, thinly sliced
2 garlic cloves, finely minced
1 cup soaked and cooked Rajma (any variety rajma is fine)
½ tsp turmeric powder (haldi)
½ tsp chilli powder
½ tsp garam masala (optional)
salt to taste
1 tbsp mango pickle (or any pickle you have in hand)
1 cup rice ( I used normal basmati rice they weren’t that long)
1 tomato, cut in small wedges
2 tbsp olive oil
1 tsp cumin seeds
few whole spices( 2 bay leaves, two star anise, a piece of cinnamon stick and 2 green cardamom pods)
1 medium onion, thinly sliced
2 garlic cloves, finely minced
1 cup soaked and cooked Rajma (any variety rajma is fine)
½ tsp turmeric powder (haldi)
½ tsp chilli powder
½ tsp garam masala (optional)
salt to taste
Method of Preparation:
Wash and soak rice for 10 to 15 minutes.
Put 2 cups of water or cooking liquid to boil.
In the pressure cooker, heat oil. Add bay leaves, cumin seeds, star anise and cinnamon and cardamom. Saute for a minute.
Once they start to crackle, add sliced onions and garlic. Let them turn a little brown for few minutes.
Add cooked Rajma, mango pickle, tomatoes, turmeric powder, chilli powder and garam masala (if using). Saute for 3-4 minutes. Adjust salt. Then the drained rice goes in and sauté for few more minutes.
Add the hot water/cooking liquid and pressure cook for 2 whistles. Allow the steam to escape before opening the lid.
Add cooked Rajma, mango pickle, tomatoes, turmeric powder, chilli powder and garam masala (if using). Saute for 3-4 minutes. Adjust salt. Then the drained rice goes in and sauté for few more minutes.
Add the hot water/cooking liquid and pressure cook for 2 whistles. Allow the steam to escape before opening the lid.
Lightly fluff it with a fork.
Serve hot with Raitha
Note: If you are using freshly boiled rajma beans for this recipe, reserve the cooking liquid or just use normal water.
I have used Priya Mango Pickle you can use any variety.
Happy Cooking,
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