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Rajma Rice Recipe In English

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Rajma Rice Recipe by Ruby Garewal Cookpad
Rajma Rice Recipe by Ruby Garewal Cookpad from cookpad.com

Description

Rajma rice is a famous Indian dish that is loved by many. It is a hearty and comforting dish that is perfect for any occasion. The dish is made with kidney beans and rice, which are cooked together with a blend of spices to create a delicious and satisfying meal.

Prep Time

The prep time for this recipe is about 10 minutes.

Cook Time

The cook time for this recipe is about 30 minutes.

Ingredients

  • 1 cup kidney beans (rajma)
  • 1 cup rice
  • 2 onions, chopped
  • 2 tomatoes, chopped
  • 2 green chilies, chopped
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 2 tablespoons oil
  • Salt to taste
  • Water as required

Equipment

  • Pressure cooker
  • Large pot
  • Saucepan
  • Knife
  • Cutting board
  • Spatula

Method

  1. Soak the kidney beans in water for at least 4 hours or overnight.
  2. Drain the water and rinse the beans.
  3. Heat oil in a pressure cooker and add cumin seeds.
  4. When the cumin seeds start to splutter, add chopped onions and green chilies.
  5. Saute until the onions turn translucent.
  6. Add ginger garlic paste and saute until the raw smell goes off.
  7. Add chopped tomatoes and cook until they turn soft and mushy.
  8. Add the soaked kidney beans to the pressure cooker and add enough water to cover the beans.
  9. Add salt, red chili powder, coriander powder, and garam masala powder.
  10. Cover the pressure cooker and cook for 3-4 whistles or until the beans are cooked.
  11. Meanwhile, cook rice in a large pot with enough water and salt.
  12. Once the beans are cooked, let the pressure release naturally.
  13. Open the lid and mash some of the beans with a spoon to thicken the gravy.
  14. Serve hot with cooked rice.

Notes

You can adjust the spice level according to your taste. Add more or less chili powder and green chilies to suit your preference.

Nutrition Info

This recipe yields about 4 servings. Each serving contains approximately:
  • Calories: 430
  • Carbohydrates: 72g
  • Protein: 15g
  • Fat: 9g
  • Fiber: 12g

Recipes FAQ

Can I use canned kidney beans instead of dried beans?

Yes, you can use canned kidney beans for this recipe. Just rinse and drain the canned beans before adding them to the pressure cooker.

What type of rice is best for this recipe?

You can use any type of rice for this recipe. Basmati rice is commonly used in India, but you can also use long-grain or short-grain rice.

Can I make this recipe without a pressure cooker?

Yes, you can make this recipe without a pressure cooker. Just cook the beans in a large pot with enough water until they are tender.

Recipe Tips

  • Soak the beans for at least 4 hours or overnight to reduce the cooking time.
  • Use a large pot to cook the rice to prevent it from sticking to the bottom.
  • You can add more water to the pressure cooker if the beans are not fully cooked after 3-4 whistles.
  • Garnish with chopped cilantro and serve with a side of raita or papad.

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