Rajma Red Rice

Rajma Red Rice2

Rose matta rice is a delicious variety of red rice from the scenic South Indian state of Kerala. It is very healthy and a rich source of dietary fiber. Rose matta rice is a robust rice with a very subtle earthy/nutty flavor. Rosematta rice differs from other rice varieties in that it has a slightly pinkish hue & it is also a parboiled rice.

Serves: 2
Cooking time: 30-35mins
Preparation time: 20mins

Ingredients:
• Red matta rice/rose matta rice-1cup
• Rajma/ Kidney Beans -150 gms
• Chopped onion-1num
• Bay leaf-1num
• Slit chillies-2num(optional)
• Oil-1tbsp
• Salt-to taste

To grind:
• Peanuts-2tbsp
• Dry red chilli-3-4num
• Cinnamon stick-1”
• Clove-2
• Aniseed flower-1/2
• Pepper corns-6-7
• Desiccated coconut-2tbsp
• Chopped coriander-2tbsp

Procedure:
• Soak Rajma for 4-6hours and pressure cook for 3-4whistles
• Soak Red rice in warm water for at least an hour before cooking.
• Dry roast Peanuts, Red chilli, Cinnamon, Clove, Aniseed flower, Pepper corns, desiccated coconut, Chopped coriander and blend it to a paste and keep it aside.
• Heat oil in a pan add slit chillies, bay leaf, onion and fry till onion is translucent.
• Add in blended paste and saute for 3-4minutes.
• Drain water from soaked rice add it to the pan and mix well and add 3cups of water, salt and cook on high flame for first 10minutes.
• Then after 10minutes add cooked Rajma let it cook on a medium flame until the rice is cooked.
• Once rice is completely cooked turn off the flame

Serve hot with any salads/ raita

Note:
• You can use white rice or brown rice with the same recipe.
• I used fresh Kidney beans, you can use canned beans also.
• Red rice takes more time to cook than the regular white rice
• Rice & Water ratio is 1:3( 1 cup of rice-3 cups of water)

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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on April 18, 2014, in Indian, Main dish and tagged , , , . Bookmark the permalink. Leave a comment.

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