Learn How To Make Delicious Rajma Rice In 2 Easy Steps

To make Rajma Rice, cook soaked kidney beans with a spiced tomato-onion masala, and serve over basmati rice cooked with cumin seeds and bay leaf. Garnish with fresh coriander for a hearty, comforting meal.

To make Rajma Rice, soak and cook kidney beans until soft. Saut cumin seeds, bay leaves, cinnamon, cloves, onions, and ginger-garlic paste; add tomato puree and spices, then combine with the cooked beans and simmer. For the rice, rinse and soak basmati rice, then cook with cumin seeds, bay leaf, and ghee or oil. Serve the thick, flavorful rajma over the steamed basmati rice, garnished with fresh coriander. Enjoy a hearty, comforting meal.

Ingredients:

For Rajma:

• 1 cup rajma (kidney beans), soaked overnight
• 2 large onions, finely chopped
• 3 tomatoes, pureed
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 2 bay leaves
• 1-inch cinnamon stick
• 2-3 cloves
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 2 tablespoons oil
• Salt to taste
• Fresh coriander leaves for garnish

For Rice:

• 1 cup basmati rice
• 2 cups water
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 tablespoon ghee or oil
• Salt to taste

Instructions:

Step 1: Cook the Rajma

1. Soak and Cook Rajma:

• Soak the rajma (kidney beans) overnight or for at least 8 hours. Drain and rinse them well. Pressure cook the soaked rajma with 3 cups of water and a little salt for about 20-25 minutes or until they are soft and cooked through. If using an instant pot, cook on high pressure for 20 minutes and then let the pressure release naturally.

2. Prepare the Masala:

• Heat oil in a large pan or kadai. Add cumin seeds, bay leaves, cinnamon stick, and cloves. Saut until the spices release their aroma. Add the chopped onions and saut until they turn golden brown.

3. Add Ginger-Garlic Paste:

• Add ginger-garlic paste and saut for a couple of minutes until the raw smell disappears. Then add the tomato puree and green chilies. Cook until the oil starts to separate from the masala.

4. Spices:

• Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes.

5. Combine Rajma and Masala:

• Add the cooked rajma along with its cooking water to the masala. Mix well and let it simmer for about 15-20 minutes on low heat. Adjust the consistency by adding more water if needed. The gravy should be thick and flavorful.

6. Finish with Garam Masala:

• Add garam masala and mix well. Simmer for another 5 minutes. Garnish with fresh coriander leaves before serving.

Step 2: Prepare the Rice

1. Rinse Rice:

• Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.

2. Cook Rice:

• In a pot, heat ghee or oil. Add cumin seeds and bay leaf. Saut for a minute until aromatic. Add the soaked and drained rice and saut for 2 minutes.

3. Boil Rice:

• Add 2 cups of water and salt to the pot. Bring it to a boil. Once it starts boiling, reduce the heat to low, cover the pot with a lid, and let it cook for 15 minutes or until the rice is fully cooked and all the water is absorbed. Turn off the heat and let it sit for 5 minutes before fluffing it with a fork.

Serving:

• Serve the hot rajma over a bed of steaming basmati rice. Garnish with additional fresh coriander leaves if desired. Enjoy your delicious and comforting Rajma Rice.