Rajma Rice is a popular North Indian dish that combines the flavors of spicy rajma curry with the comfort of steamed rice, making it a wholesome and satisfying meal.
Ingredients
- 200grajma (kidney beans)
- 3cupswater
- 1tspsalt
- 2tbspcooking oil
- 1tspcumin seeds
- 1pieceonion, finely chopped
- 1tspginger-garlic paste
- 2piecetomatoes, finely chopped
- 1tspturmeric powder
- 1tspred chili powder
- 1tspcoriander powder
- 1tspgaram masala
- 1cupbasmati rice
- 2cupswater
- 1pinchsalt
- 1sprigcoriander leaves, chopped
How to make Rajma Rice
Soak the rajma (kidney beans) in water for 8 hours or overnight.
Drain the water and pressure cook the rajma with water and salt for 4-5 whistles or until soft.
In a pan, heat the oil and add cumin seeds. Once they crackle, add the finely chopped onion and sauté until golden brown.
Add ginger-garlic paste and cook for 2 minutes. Then, add the finely chopped tomatoes and cook until they turn soft and mushy.
Add turmeric powder, red chili powder, coriander powder, and garam masala. Cook for 2-3 minutes.
Add the cooked rajma along with its water to the pan. Mix well and let it simmer for 10-15 minutes until the gravy thickens.
Meanwhile, wash the basmati rice and soak it in water for 20 minutes. Drain the water and cook the rice in water with a pinch of salt until it's fully cooked.
Serve the rajma curry over the steamed rice and garnish with chopped coriander leaves.
Tips & Tricks
Ensure the rajma is soaked well to reduce cooking time and improve texture.
Adjust the spices according to your taste preference.
Recipe by
Aksa Shaikh
(@aksashaikhkitchen)
I am passionate about Cooking, 🔪 I Know alot of Cuisines, showcasing my Talent of Cooking here in ChefAdora.