Rajma chawal on.table3/31/2024 ![]() ![]() Close the pressure cooker and turn the heat on high.In a pressure cooker, add the rajma, onions, tomatoes, crushed ginger, green chili, garlic cloves, garam masala, haldi powder, deghi mirch, salt, coriander powder, and oil.1 teaspoon sendha namak (rock salt) or table salt.1/2 teaspoon deghi mirch (red chili powder).1 teaspoon kasuri methi (dry fenugreek leaves).1 cup rajma (kidney beans), soaked in water overnight.Turn the heat off but put the lid back on the pot and let the rice sit for 5 minutes before serving. After 15 minutes of cooking, all of the water should have boiled off.When the water starts bubbling a bit, cover the dish with a lid and reduce heat to low.Keep the heat on high and let the water come to a boil. Add 1.5 tsp salt and stir a few times, then add the soaked rice without the water.When the onions have browned, add about 1/4 cup water and stir a few times. If you wish to keep the rice white, do not brown the rice. Brown the onions so that the rice gets a brown tinge while cooking.Keep sauteeing the onions until they turn medium brown. Then add the cumin seeds, bay leaves, cloves, and cinnamon. When the oil is hot, add the onions and saute them until they turn golden. ![]() Pace a kadahi (wok) over medium heat and add oil.Pre-soak the rice for 30 minutes before cooking.10 Advantages of Cooking With a Wok Instructions to Cook Rice ![]()
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