Paryushan special Recipe:- How to make Jain Mexican Rice

Paryushan special :- How to make Jain Mexican Rice with Avias stainless steel cookware and kitchenware

Jain Mexican Rice is a flavorful and vibrant dish that showcases the adaptability of Jain cuisine while preserving the essence of Mexican flavors. It is an excellent choice for individuals who follow Jainism or those looking for a vegetarian and Jain-friendly take on classic Mexican cuisine.
To prepare this delicious and flavorful mexican Rice with a yogurt dip, follow these

- 1 cup Boiled rajma
- 1 and 1/2 cup rice basmati
- 2-3 tbsp Kashmiri red chilli paste ( soak 5 chillies in hot water for 10 mins and blend) and don’t forget to remove seeds
- 1/4 tsp chilli flakes
- 1/2 tsp cumin powder
- 1/2 tsp oregano
- 1/2 tsp dry mint
- 1/4 tsp pepper
- 2 tbsp oil

For Dip
- 1/2 cup curd
-1/4 tsp cumin
-1/4 tsp dry mint
-Salt as per taste 

Instructions For Mexican Rice:

  1. Start by cooking the basmati rice. Rinse the rice thoroughly in cold water until the water runs clear. Then, soak it in water for about 30 minutes. Drain the soaked rice.
  1. In a large steel cooking pot, bring enough water to a boil and add the drained rice. Cook the rice until it's about 70-80% done, which means it should still have a slight bite to it. Drain the rice and set it aside.
  1. While the rice is cooking, prepare the Kashmiri red chili paste. Soak 5 dried Kashmiri red chilies in hot water for about 10 minutes to soften them. Remove the seeds if you want to reduce the spiciness. Blend the soaked chilies into a smooth paste. Set this paste aside.
  1. In a large stainless steel skillet or pan, heat 2 tablespoons of oil over medium heat. Add the Kashmiri red chili paste and cook for a few minutes until the oil starts to separate from the paste and it becomes fragrant.
  1. Add the boiled rajma (kidney beans) to the skillet and stir well to coat them with the chili paste.
  1. Add the cumin powder, oregano, dry mint, chili flakes, pepper, and salt to the skillet. Mix everything thoroughly and cook for a few more minutes to let the flavors meld together.
  1. Finally, add the partially cooked basmati rice to the skillet. Gently mix everything together, taking care not to break the rice grains. Cook for an additional 5-7 minutes until the rice is fully cooked and infused with the flavors of the spices and chili paste.
  1. Your Rajma Rice is now ready to be served. Garnish with fresh cilantro if desired.

For the Yogurt Dip:

  1. In a small steel bowl, whisk together 1/2 cup of curd (yogurt), cumin, dry mint, and a pinch of salt. Adjust the seasoning according to your taste preferences.
  1. Serve this refreshing yogurt dip alongside your Rajma Rice as a cooling and complementary side.

Enjoy your homemade Rajma Rice with this flavorful yogurt dip. It's a delightful meal with a perfect balance of spicy and cooling flavors! 

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