Ingredients:

• 2 cups – basmati Rice
• 1 cup – Red kidney beans
• 1 cup – Coconut Milk
• 1 – small Onion sliced
• 1 – large Tomato diced
• 3 – green chillies, sliced
• 1 tsp – Ginger Garlic paste
• 2 – Bay Leaves
• 1 tsp – shaajeera
• 2 – elaichi
• 5 – Cloves
• 1 – small Cinnamon stick
• 10 – roasted cashews
• 1/2 cup – Mint leaves
• 1/2 cup – chopped coriander
• 3 tsp – Butter or Ghee
• 1 tsp – oil
• Salt to taste
• For masala (roasted and powdered):
• 1 tsp – Urad Dal
• 1 tsp – Channa dal
• 2 tsp – Toor Dal
• 1 tsp – Jeera
• 1 tsp – dhaniya
• 3 – Dried red chillies

Method:

1. Soak rajma overnight and pressure cook up to 2 whistles with a little salt.
2. Drain all the excess water and set aside.
3. In a large pan heat oil and ghee.
4. Add bay leaves, cloves, shajeera, cinnamon and elaichi. Fry for a minute.
5. Now add onions, chillies and ginger-garlic paste and fry.
6. Add diced tomato, cooked beans and mix well.
7. Now add the freshly ground powder and pre-soaked rice. Fry them for 5 minutes.
8. Add salt and mint leaves.
9. Add coconut milk and 2.5 cups of water and let it boil.
10. Stir once again and cook covered on medium heat for 10 minutes.
11. Simmer till the rice is done.
12. Garnish with chopped coriander and roasted cashews.

Recipe courtesy of Hema