Jammu Special Rajma Chawal (Rice) Hamper

Rajma Chawal (Red Kidney Beans and Rice) when one just listens to these words our mouth starts to water and stomach begins to jiggle. One cannot have enough of the tasty rajma curry paired with aromatic basmati rice and not to forget Anardana Chutney (pomegranate seeds) and desi ghee on the side to make it a perfect meal. Hamiast  brings you the perfect Rajma Chawal Combo from the best geographies of Jammu and Kashmir.

Combo Contents

1. Bhaderwah Rajma: Rajma, The Red Kidney Beans from Bhaderwah are considered as the finest among all types of rajma. These Rajma have a little sweetness of their own and it is believed that it’s because of the water in the region that adds to the heavenly taste of the Rajma. Bhaderwah Rajma are red in colour and comparatively smaller in size than other types of Rajmas.
   Red Kidney Beans are a very good source of cholesterol. It is an excellent source of the trace mineral, molybdenum which helps in detoxifying Sulfites.
2. Premium Basmati Rice. Basmati rice from RS Pura (also known as rice bowl of Jammu and Kashmir) of Jammu region of Jammu and Kashmir is of the finest basmati rice present worldwide. They are longer than the normal rice and have a natural aroma of their own that is why they are often called “ scented pearls”. On cooking, it doesn’t stick together as well. There are many factors like climatic conditions, the method of harvesting, processing and ageing which attribute unique characteristics to the Basmati from the region. These basmati pearls add a touch of luxury and class to any meal and transform it into a gourmets delight.
3. Anardana: Anardana is made from dried pomegranate seeds. It is used as a souring agent. The sauce of Anardana is used as chutney mixed with spices and herbs. It tastes best when served with a combination of rice and rajma. The Rajma Chawal with Anardana chutney is a famous dish of Peerah a town in Jammu and Kashmir.