Planning a night in? Then make it a curry night for two and spice it up with our Kidney Bean and Rhubarb curry. Traditionally called Rajmah, we’ve given it a twist by throwing tangy rhubarb into the flavour profile. If you are a lover of hot, spicy food, then prepare your tastebuds for a tantalizing journey. With three portions in a jar, there’s no guarantee you will have leftovers…..
To enjoy Rajmah South-Asian style, serve it with whole grain breads like naan, or make it gluten-free on a bed of fragrant Basmati rice.
What’s the best way to cook rice? A cup of dry rice makes approximately 2 cups of cooked rice, depending on the variety you buy. Basmati rice has a rich, earthy fragrance that pairs well with any curry. There is no need to soak husked Basmati rice in advance but the brown variety will need an overnight soak.
The first step for cooking rice is to clean it thoroughly in a pot of water rubbing the grains firmly between your fingers and thumb. Rice grains are tough and hard so don’t worry about crushing them. It’s important to change the wash water multiple times until it finally runs clean.
2-1/2 cups of clean water to 1 cup of dry rice is generally sufficient for most Basmati rice brands. You may have to experiment to see what works with yours.
Bring it to a simmer on medium heat. Do not stir or disturb the bubbling mix or cover it while it cooks. Just let it do it’s thing.
Within 10 minutes, most of the water will boil off and leave the cooked rice heaving gently, with some starchy bubbles breaking at the top. This is when you can turn the heat down to the lowest setting and cover the pot with a lid. The steam inside will soften the rice grains nicely. Turn off your stove after a minute.
What you should get at the end is a soft grain that easily turns to mush under a spoon.
Now this last part is optional. My Mom always drizzles a spoonful of Ghee (purified butter) over the rice just before serving it. And I no longer enjoy Basmati rice without this finishing touch. The silky smooth mouth feel of Ghee on warm rice will leave you spoiled like me. I am sorry to say, rice dishes never taste as good at restaurants because my Mom is not in charge.
Warming Up The Rajmah
Our Kidney Bean and Rhubarb curry is made by hand, using the same ingredients you would, if you made it from scratch. The gravy contains caramelized onions simmered with a variety of warming spices, like ginger and turmeric.
Because we’ve done all the work, you don’t have to. You simply scoop it out of the jar and heat it up in a saucepan. The curry is naturally thick. We recommend you wash out the jar with a little bit of water and add that into the saucepan to ensure the curry does not burn or settle at the bottom of the pot.
Serve and enjoy with your favourite wine and of course, candlelight. Happy Valentine’s Day.