Ingredients
2 cups basmati rice
3 cups boiling water
Generous pinch of saffron, optional
2-3 tablespoons sunflower oil
1 medium onion, finely diced
3 cloves garlic, crushed
1-inch piece ginger, peeled and grated
1-2 green bird's eye chilies, finely chopped
1 1/2 cups crushed tomatoes and juices, or passata
1 tablespoon ground coriander
1 tablespoon ground cumin
1 1/2 teaspoons garam masala + 1/2 teaspoon to garnish
1/2 teaspoon amchur, optional
2 tins of red kidney beans, drained and rinsed
1/2 cup vegetable stock
Hot water, as required
Salt and freshly ground pepper, to taste
Fresh coriander, chopped, to garnish
Julienned strips of ginger, to garnish (optional)
Method
Wash and drain the basmati rice. Place in a heavy pot with a
tight fitting lid. Add the boiling water and saffron, bring it to a slow
simmer, and turn down the heat to its lowest setting. Cover the pot with a
tight fitting lid, or seal it with aluminum foil.
Steam the rice for 15 minutes. Turn off the heat and let it
sit for an additional 5 minutes. Open the lid, or foil, and fluff up the rice
with a fork.
To make the rajmah, heat the oil in a heavy based pot and
add the diced onions. Fry over a medium high heat, until the onions are soft
and start going golden around the edges, 7 to 8 minutes.
Add the garlic, ginger and chiles, and fry together until
fragrant, another minute.
Add the crushed tomatoes, ground coriander, cumin, garam
masala and amchur, if using. Season with a little salt. Turn down the heat and
cook, stirring every so often until the masala starts reducing, comes together and the oil starts separating from it, 7 to 10 minutes
Add the kidney beans and the stock. Simmer for a few more
minutes, until the beans are heated through. Add a little more hot water if the
sauce is too thick.
Stir in the reserved garam masala and coriander, taste, and
adjust seasonings with salt and pepper if needed. Top with julienned ginger
strips (if using) just before serving.
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