Rajma Rice


Rajma Rice is a classic North Indian dish featuring kidney beans cooked in a flavorful tomato-based gravy, served with aromatic basmati rice. Here's a recipe to prepare this comforting and nutritious meal:

Ingredients:

For Rajma:

  • 1 cup rajma (kidney beans), soaked overnight1 onion, finely chopped
  • 2 tomatoes, pureed
  • 2 green chilies, slit
  • 1 tsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • Salt to taste
  • 2 tbsp oil
  • Fresh coriander leaves for garnish

For Rice:

  • 1 cup basmati rice, washed and soaked for 30 minutes
  • 2 cups water
  • Salt to taste
  • 1 tbsp oil or ghee

Recipe:

For Rajma:
  • In a pressure cooker, heat oil and add cumin seeds. Let them splutter.
  • Add chopped onions and sauté until golden brown.
  • Add ginger-garlic paste and slit green chilies. Sauté for 2 minutes.
  • Add tomato puree and cook until oil separates.
  • Add turmeric powder, red chili powder, coriander powder, garam masala powder, and salt. Mix well.
  • Add soaked rajma and water. Pressure cook for 4-5 whistles or until rajma is cooked and soft.
  • Garnish with fresh coriander leaves.

For Rice:
  • In a pot, bring water to a boil. Add soaked and drained basmati rice, salt, and oil or ghee.
  • Cook until rice is fluffy and grains are separated.

Serve hot rajma with rice, garnished with fresh coriander leaves. Enjoy your delicious and wholesome Rajma Rice!