1Made with AI
Kashmiri Rajma Tawa Pulao
Ingredients
- cooked red kidney beans1 cup
- cooked basmati rice1 cup
- onion, sliced1 medium
- tomato, chopped1 medium
- green chilies, sliced2 pieces
- ginger-garlic paste1 tablespoon
- Kashmiri red chili powder1 tablespoon
- cumin seeds1 teaspoon
- garam masala1 teaspoon
- turmeric powder1 teaspoon
- vegetable oil1 tablespoon
- fresh coriander, chopped2 tablespoons
- saltto taste N/A
Instructions
- 1
Heat 1 tablespoon of vegetable oil on a tawa (flat griddle) or a large skillet over medium heat.
- 2
Add 1 teaspoon cumin seeds and let them splutter.
- 3
Add the sliced onion and sauté until golden brown.
- 4
Stir in 1 tablespoon ginger-garlic paste and sauté for 1 minute until fragrant.
- 5
Add the chopped tomato and cook until soft and mushy.
- 6
Add 2 sliced green chilies, 1 tablespoon Kashmiri red chili powder, 1 teaspoon turmeric powder, and 1 teaspoon garam masala. Mix well and cook for 2 minutes.
- 7
Add 1 cup cooked red kidney beans and mix gently. Cook for 2-3 minutes to combine the flavors.
- 8
Add 1 cup cooked basmati rice and salt to taste. Mix everything gently so the rice grains remain separate.
- 9
Cook for another 2-3 minutes, stirring occasionally, until everything is well combined and heated through.
- 10
Garnish with 2 tablespoons chopped fresh coriander.
- 11
Serve hot with raita or salad.
