1 cup basmati rice, uncooked
1 cup bottled Salsa
½ cup thick coconut milk
1 cup water
1 tsp each: garam masala, ground cumin, ground coriander, dried oregano
salt to taste
½ tsp each: turmeric, chili powder, cumin seeds
2 tbsp vegetable oil
1 inch piece ginger, grated
2 cloves garlic, grated
1 onion, finely chopped
2 cups cooked Rajma (kidney beans)
Bring large pot of water to boil. Add rice, cook on medium heat until just tender, about 8 minutes. Do not let it overcook and become mushy. Drain, spread on tray to cool.
Combine salsa, coconut milk, water, salt and spices in bowl.
Heat oil in large non stick wok or karhai on medium high heat. Add cumin seeds, splutter 30 seconds. Add ginger and garlic, saute 1 min. Then add onions and saute for 5 minutes or until lightly browned.
Add salsa mixture and rajma. Stir gently to mix, cook on medium heat 5 minutes or until mixture has thickened slightly. Add rice, combine gently, cover and cook on medium low heat for 20 minutes or until all moisture has been absorbed and rice is dry and fluffy.
Serve garnished with chopped fresh coriander if desired.