Kashmiri Rajma With Saffron Rice
Source of Recipe
India
Recipe Introduction
Try and select the smaller variety of rajma (kidney beans) for this recipe although you could substitute it with other varieties.
List of Ingredients
320 gm (1 1/2 cups) rajma beans or red kidney beans
1 bay leaf
1.25 litres (5 cups) water
250 gm (3 to 4 tomatoes. depending on size), eyes removed and ground to a puree
3 tbsp mustard oil or any other vegetable oil
1 tsp cumin seeds
3/4 tsp asafetida (or 1/2 tsp if using the stronger brown coloured variety)
1 tbsp freshly grated ginger
4 tsp coriander powder
1 tsp red chili powder
2 tbsp fresh coriander leaves or cilantro
2 1/2 tsp salt or to taste
For the spice powder or garam masala
2 moti elaichi or black cardamom, seeds without skin
6 green cardamom, seeds without skin
5 cloves
2 to 3 small pieces of cinnamon
or
1 tsp garam masala
Recipe
Wash and soak the rajma beans in water overnight or for 6 to 8 hours. Discard the soaking water and place the beans in a pressure cooker along with the bay leaf and 5 cups of water. Pressure cook until the first whistle and then lower the heat and cook for 10 to 15 minutes more until the beans are properly cooked and some of them split open. The cooking time depends on the quality of the beans.
Once the beans are cooked, drain the water over a colander and reserve it.
In a wok or kadai, heat the oil over a medium flame. Pop in the cumin seeds and when then change colour, lower the heat a little and add the asafetida and the ginger. Stir for a few seconds and then add in the tomato puree. Mix well with a ladle or cooking spoon and then put in the coriander seed powder and the red chilli powder. Cook until the spices get incorporated into the tomatoes and the oil separated from the tomatoes.
Take a ladle full of the drained beans (about 1/2 a cup) and add it into the tomatoes. With the back of a spoon mash the beans well. Put in the remaining beans into the pot and stir well. Add the reserved water, salt and the coriander leaves, raise the heat to medium and bring to a boil. Lower the heat a little and cook stirring in between until the gravy thickens to the desired consistency, about 15 minutes.
Assemble all the spices in a mortar and pestle and pound into a powder. Alternatively use a coffee mill or dry spice grinder.
Put in the garam masala, stir and serve hot with rice or rotis.
Saffron Rice
Ingredients:
195 gm (1 1/2 cups) basmati rice
1/8 tsp (2 to 3 generous pinches) saffron strands
2 tbsp milk or water, warmed
1 tbsp ghee or vegetable oil
1 tsp shahi jeera or black cumin seeds
2 small pieces of cinnamon
4 cloves
560 ml (2 1/4 cups) water
1/4 tsp turmeric powder
1 1/2 tsp salt
Method:
Wash the rice in 2 to 3 changes of water over a colander in a running stream of water. Place the rice grains in a bowl, cover with water and soak for half an hour.
In a small bowl place the saffron with the warmed milk or water. Allow to soak for ten minutes or more.
Drain the rice over a colander and remove all the water. Place the saffron and the milk in a mortar and pestle and crush to extract the flavour and beautiful hue of saffron.
In a pot with a tight fitting lid, heat the ghee or vegetable oil over a medium flame. Add the cumin seeds, cinnamon and cloves, lower the flame and when the cumin turns golden brown put in the rice. Stir fry for 2 to 3 minutes. Pour the water, saffron mixture and turmeric, raise the heat and bring to a boil.
Lower the heat and cook covered for about 15 to 20 minutes or until done.
Alternatively, cook in an electric rice cooker by transferring the contents from the pot after adding the water, saffron and turmeric into the electric rice cooker.
Serves 4
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