Mild Rajma & Basmati Rice

📝 Ingredients

• 210 g basmati rice + 400 ml water
• 2 tins kidney beans (500 g drained)
• 2 brown onions (about 120 g each)
• 3 garlic cloves + 15 g fresh ginger
• 2 tbsp rapeseed oil
• 1 tsp ground cumin
• 2 tsp garam masala + ½ tsp ground turmeric
• 1 tin of chopped tomatoes (400 g)
• 200 ml water
• 300 g whole milk natural yoghurt
• 25 g fresh coriander (½ bunch)
• Salt

🍴 Utensils

• Sauté pan
• Saucepan with lid
• Colander
• Grater
• Potato masher
• Chopping board and knife

📖 Steps

1. Rinse the basmati rice in a sieve under cold water, stirring it with your hand, until the water runs almost clear, then leave to drain. Drain and rinse the kidney beans. Finely slice the onions, chop the garlic and grate the peeled ginger.
2. Heat the oil in a sauté pan over a medium heat, add the cumin and stir for 30 seconds, then add the onions and 1 pinch of salt. Cook for 10 min, stirring often, until deep golden: this is where the flavour comes from, but they mustn't burn.
3. Add the garlic and ginger and stir for 1 min, then the garam masala and turmeric for 30 seconds, stirring constantly so the spices don't burn. Pour in the chopped tomatoes and cook for 8 min, until the sauce thickens and the oil beads around the edges.
4. Add the beans and the 200 ml water, bring to a simmer, then partly cover and simmer gently for 20 min, stirring from time to time. Add 2 to 3 tbsp water if the sauce starts to stick.
5. Meanwhile, bring the 400 ml water to the boil with 1 pinch of salt in a saucepan. Add the rice, cover and cook for 12 min over a very low heat without lifting the lid. Leave to stand off the heat for 5 min, still covered, then fluff up with a fork.
6. Crush about a third of the beans against the side of the pan with the back of a spoon or a potato masher, then stir: the sauce becomes thick and creamy. Cook for another 5 min over a low heat and adjust the salt.
7. Wash and chop the coriander. Whisk the yoghurt with 1 pinch of salt until smooth. Serve the rajma piping hot on the rice, scattered with coriander, with a generous spoonful of fresh yoghurt on top or on the side.