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Home / Recipes / CORN AND RAJMA FRIED RICE WITH A HEALTHY TWIST:

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CORN AND RAJMA FRIED RICE WITH A HEALTHY TWIST:

Dec-09-2018
Deepika Shet
20 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT CORN AND RAJMA FRIED RICE WITH A HEALTHY TWIST: RECIPE

its a traditional indian recipe of corn and rice , but i have added a healthy twist to it by including boiled rajmas to it.

Recipe Tags

  • Veg
  • Medium
  • Others
  • Karnataka
  • Boiling
  • Steaming
  • Frying
  • Breakfast and Brunch

Ingredients Serving: 4

  1. 500 grams of basmati rice (long sized rice)
  2. 1 cup of fresh corn kernel’s
  3. 1 cup of rajma seeds
  4. 2 stick of cinnamon
  5. 1/2 tbsp. of cumin seeds
  6. 1/2 tbsp. of cardamom
  7. 4 tbsp. of fresh ghee/butter (unsalted)
  8. water as required
  9. 250 grams of onions
  10. 20 no’s of garlic cloves
  11. 1 small piece of fresh ginger
  12. 15- 20 fresh mint leaves
  13. ¼ cup of fresh parsley
  14. 2 tbsp. of chopped tomatoes
  15. ¼ cup of fresh cream
  16. ¼ cup of fresh curd
  17. 2 tbsp. of tamarind puree
  18. 2 tbsp. of saffron dissolved.
  19. 2 tbsp. of roasted almonds
  20. 2 tbsp. of roasted cashew
  21. 2 tbsp. of peanuts

Instructions

  1. For the rice:
  2. Soak the basmati rice for about an hour
  3. In large sauce pan add in water and turn on to medium high heat.
  4. Then add in salt and give a nice stir.
  5. Add in the soaked basmati rice and stir well.
  6. Add some fresh ghNow add in the cardamom, cumin, and cinnamon and mix well.ee
  7. Rice will cook with all the essence of spices and holds the flavours very well.
  8. Bring the water to boil, so that the rice is perfectly cooked not too soggy, but firm and steady.
  9. Once it perfectly and firmly cooked, remove from the heat and sieve. And set aside to room temperature to cool down.
  10. For the corn:
  11. Take a freshly available corn, peel the skin off and roughly chop then to two halves and leave them on to a large sauce pan to cook perfectly
  12. Add a pinch of salt and black pepper powder to a taste.
  13. Can also add light flavoured spices if preferred.
  14. Once the corn kernels are cooked to class, remove from the heat and sieve it.
  15. Set aside to room temperature.
  16. For the RAJM A:
  17. Soak RAJM A in warm water for about 60 min.
  18. Take a pressure cooker, add in the soaked RAJMA and bring to about 2 to 3 whistle
  19. Remove from the heat and set aside to room temperature.
  20. For the mixture;
  21. Take a large sauce pan and turn on to a medium high heat.
  22. Add fresh ghee/ butter (unsalted)
  23. Now add in the garlic cloves and salute well.
  24. Let the garlic induces all the flavour in to the ghee/butter.
  25. Then add length size diced onions and stir until light golden brown
  26. Add in cardamom, cumin and cinnamon to taste.
  27. Add in fresh bell peppers (green) and mix well.
  28. Now close the lid and let it cook for about 2 to 3 minutes.

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