Ingredients
For cooking
Oil – 3 tbsp
Ghee – 1tbsp
Cinnamo0n – 2 sticks
Cardamom – 2 nos.
Clove – 2 nos.
Onion – 1 cup (chopped)
Tomato – ½ cup (chopped)
Chilli powder – 1 tbsp
Coriander powder – 1 ½ tbsp
Turmeric powder – 1 tsp
Jeera powder – 1 tsp
Garam masala powder – ¼ tsp
Rajma – 1cup (boiled)
Salt - as required
Coriander – ¼ cup (chopped)
For chawal
Basmati rice – 1 cup (washed & soaked)
Salt – as required
Oil – 1 tbsp
Steps
- Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
- Add oil, water to the inner cooking pot and let it heat a bit. Add salt, rice and give a quick stir. Press cancel to stop sauté.
- Place the closing lid over the top, Turn and place the Pointer in ‘CLOSE’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
- Press the ‘Manual’ pre-set menu button in the ROBOCOOK and select Medium. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
- After Pre-Cooking is done the cooking countdown will appear and starts down from 10 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
- Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
- Now TWIST and Open the cooker. Transfer the chawal to a bowl.
- Clean the pot and press sauté option. Add oil to the inner cooking pot and let it heat a bit. Next add in ghee and allow it to melt.
- Add cinnamon, cardamom, clove and sauté for few secs. Next add garam masala powder, onion and sauté till it turns light brown in color.
- Then add ginger, garlic and sauté until the raw smell goes. Add tomato and cook till it turns soft. Add chilli powder, coriander powder, turmeric powder, Jeera powder and mix until the masalas get combined.
- Finally add in boiled rajma, mix well and allow it to open cook for few mins. Once done, switch to keep warm or off mode. Garnish with coriander leaves.
- Serve hot rajma chawal for lunch.