Salsa Rajma Biryani

In this delicious recipe, basmati rice, spices, herbs and coconut milk combine to create a delicious fusion of Indian ad Mexican flavors, to make a unique and irresistible side.

1 cup basmati rice, uncooked
1 cup bottled salsa
½ cup thick coconut milk
1 cup water
1 tsp each: garam masala, ground cumin, ground coriander, dried oregano
salt to taste
½ tsp each: turmeric, chili powder, cumin seeds
2 tbsp vegetable oil
1 inch piece ginger, grated
2 cloves garlic, grated
1 onion, finely chopped
2 cups cooked Rajma (kidney beans)

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