Fragrant Rajma & Coconut Rice Medley Recipe

About this recipe

An aromatic blend of tender rajma and creamy coconut rice, infused with spices to create a hearty and satisfying dinner.

Ingredients

• Pcs Everest Rajma Masala 50g
• 1 kg Basmati Rice
• 200 ml Coconut Milk
• 500 g Onion
• - Tomato Ketchup
• loose Ginger
• 100 g Garlic
• 250g Green Chilli
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• - Bay Leaf
• 100 g Salt
• - Coriander Powder

Instructions

1. 1. Rinse and soak the rajma in water overnight or for at least 6-8 hours.
2. 2. Pressure cook the soaked rajma with enough water and a pinch of salt until tender, then drain and set aside.
3. 3. Wash and soak the basmati rice in water for 20 minutes, then drain and keep ready.
4. 4. Heat vegetable oil in a pan and add cumin seeds, bay leaf, and chopped green chilies. Sauté for 30 seconds.
5. 5. Add finely chopped onion, ginger, and garlic to the pan. Cook until the onions turn golden brown.
6. 6. Stir in chopped tomato, turmeric, red chili powder, and coriander powder. Cook until the tomato softens completely.
7. 7. Add the cooked rajma to the pan and mix well. Let it simmer for 5-6 minutes to absorb the flavors.
8. 8. In another pot, heat coconut milk with 1 cup of water, bring to a boil, and add soaked basmati rice.
9. 9. Cook the rice on low heat until fully done and the liquid is absorbed, ensuring the grains remain separate.
10. 10. Gently combine the rajma mixture with the coconut rice, ensuring an even coating of flavors.
11. 11. Sprinkle fresh coriander leaves over the dish for garnish and enhanced aroma.
12. 12. Serve warm, paired with a side of lemon wedges for added zest, if desired.