Rajma Rice is the ultimate comfort food that brings warmth and nostalgia to every plate. This wholesome Indian classic combine perfectly cooked kidney beans in a rich, spiced gravy, paired with fluffy basmati rice.
Ingredients:
For Rajma (Kidney Beans Curry):
- 1 cup rajma (kidney beans), soaked overnight
- 2 medium onions, finely chopped
- 3 medium tomatoes, pureed
- 12 green chilies, chopped
- 1 tbsp ginger garlic paste
- 2 tbsp cooking oil
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- half of tsp red chili powder
- Salt to taste
- Fresh coriander leaves for garnish
For Rice:
- 1 cup basmati rice
- 2 cups water
- 1 tbsp ghee or butter
- A pinch of salt
Instructions
1. Preparing the Rajma:
- Soak the rajma in water overnight. Drain the soaked rajma and wash it with clean water. Now in a cooker, add the rajma and sufficient water to cover it. Cook for around 20-25 mins or till 3 whistles. Keep the boiled rajma aside.
- Take a pan to heat oil and put some cumin seeds to leave it till splutter.In a frying pan add chopped onions and fry till it turnd golden brown. Stir in the ginger garlic paste and green chilies. Put in the tomato puree, turmeric, red chili powder, and coriander powder. Cook till the oil starts to split.
- Mix the cooked rajma into the masala. Add salt and some water to adjust the consistency. Wait for 10 minutes in a low flame. Add garam masala and garnish with fresh coriander leaves.
2. Preparing the Rice:
- Take basmati rice in water and wash it. After washing soak it for 20 minutes. Boil the water and add a pinch of salt and ghee.
- Add the rice and cook on low flame for about 10-12 mins or until the rice is fluffy and completely cooked.
3. Assembling Rajma Rice:
- Serve the cooked rice on a plate and pour the warm rajma curry over it.
- Garnish with coriander leaves and a dollop of yogurt and ghee.
