Bangali and rice – these two words go hand in hand. The smell of warm white rice with a dollop of ghee makes everything feel so good. Being in the pre-diabetic zone watching weight and calories is always in my mind, but some days I just want to indulge.
COVID-19 and all the grave news everywhere is not helping calming myself down. And, with a five-year old at home and husband working from home, things are getting harder. I hope things get back to normal, but till then lets enjoy the simple joys of life.
I like to experiment with the rice; be that bhaat bhaja, the Bengali version of Chinese fried rice or the Mexican style cilantro lime rice; I will always have a soft spot for rice. So, when it come to rajma chawal I like the rice flavored with ghee, I have recently come across a Bangladeshi brand, Baghabarir ghee, and it reminds me of the smell from Jharna ghee.
2 cups cooked rice
1 small onion, finely chopped
1 tablespoon cumin seeds
1/4 cup chopped fresh cilantro leaves
1 or 2 green chilies, chopped
1/4 cup roasted cashew and raisins
1 tablespoon ghee
Heat the ghee in a thick bottom pan, add in the chopped onion and cumin seeds, stir fry for 3-4 minutes or until the onion is slightly pink. Turn the flame to low, and add half of the cooked rice
Toss the rice, add in green chilies, and cilantro leaves. Add the rest of the rice and mix. Turn off the flame and garnish with the cashew and raisin
If you want more flavor, you can add heated ghee on top of the rice.
I like the flavor of ghee and so didn’t add any whole garam masala (cinnamon, cardamom or cloves), but if you like you can add them
The measurements are random, depending on your taste, you can add more or less of all the ingredients.