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Rajma Rice Recipe In Tamil

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Rajma Rice / Rajma Mint Rice
Rajma Rice / Rajma Mint Rice from www.reciperoll.com

Description

Rajma Rice is a popular North Indian dish made with kidney beans and rice. It is a wholesome, satisfying and nutritious meal that can be enjoyed on any occasion. The dish is easy to make and can be prepared in a variety of ways, including vegan, vegetarian, and non-vegetarian versions. In this article, we will be discussing the Tamil version of the Rajma Rice recipe.

Prep Time

The prep time for Rajma Rice is around 30 minutes. This includes soaking the kidney beans overnight and chopping the vegetables.

Cook Time

The cook time for Rajma Rice is around 45 minutes to an hour. This includes cooking the rice and kidney beans separately and then combining them with the spices and vegetables.

Ingredients

  • 1 cup of kidney beans (rajma)
  • 1 cup of basmati rice
  • 2 onions, finely chopped
  • 2 tomatoes, finely chopped
  • 1 green chilli, chopped
  • 1 tablespoon of ginger-garlic paste
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of coriander powder
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of red chilli powder
  • 2 tablespoons of oil
  • Salt to taste
  • Water

Equipment

  • Pressure cooker
  • Pot
  • Pan
  • Spatula
  • Knife
  • Cutting board

Method

  1. Soak 1 cup of kidney beans in water overnight.
  2. Drain the water and rinse the kidney beans.
  3. Take a pressure cooker and add the kidney beans and 3 cups of water.
  4. Pressure cook for 4-5 whistles or until the beans are cooked well.
  5. Take a pot and add 1 cup of basmati rice and 2 cups of water.
  6. Cook the rice until it is done and keep it aside.
  7. Take a pan and heat 2 tablespoons of oil.
  8. Add 1 teaspoon of cumin seeds and let them splutter.
  9. Add 2 finely chopped onions and fry until they turn golden brown.
  10. Add 1 tablespoon of ginger-garlic paste and fry for a minute.
  11. Add 2 finely chopped tomatoes and cook until they turn mushy.
  12. Add 1 teaspoon of coriander powder, 1 teaspoon of turmeric powder, 1 teaspoon of red chilli powder and salt to taste.
  13. Stir well and cook for 2-3 minutes.
  14. Add the cooked kidney beans and mix well.
  15. Cook for 10-15 minutes on low heat.
  16. Add the cooked rice and mix well.
  17. Cook for 5-10 minutes on low heat.
  18. Serve hot with raita or pickle.

Notes

  • You can add vegetables like carrots and peas to make the dish more nutritious.
  • You can also add garam masala for extra flavor.
  • If you do not have a pressure cooker, you can cook the kidney beans in a pot for 1-2 hours.

Nutrition Info

  • Calories: 342 kcal
  • Carbohydrates: 57 g
  • Protein: 12 g
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Sodium: 144 mg
  • Potassium: 546 mg
  • Fiber: 6 g
  • Sugar: 4 g
  • Vitamin A: 341 IU
  • Vitamin C: 15 mg
  • Calcium: 65 mg
  • Iron: 3 mg

Recipes FAQ

  • Can I use canned kidney beans instead of dried beans?
  • Yes, you can use canned kidney beans instead of dried beans. However, the taste and texture may be slightly different.
  • Can I use brown rice instead of basmati rice?
  • Yes, you can use brown rice instead of basmati rice. However, the cooking time may be longer.
  • Can I make this dish in advance?
  • Yes, you can make this dish in advance and store it in the fridge. Reheat it before serving.

Recipe Tips

  • Soak the kidney beans overnight for best results.
  • Use good quality basmati rice for a fragrant and fluffy texture.
  • Add a dollop of ghee on top of the dish for extra flavor.
  • You can garnish the dish with fresh coriander leaves.

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