Hi guys, here is the recipe for rajma rice, which i cook frequently with full mastery over it. The dish is super nutritious with high protein and carbs, and tastes great. You can adjust the amount of red chilli as per your taste to make it more or less spicy. Also you can remove onion and garlic as per your needs.
Rajma rice
Delhi's favorite meal in a bowl
For Rajma
- 150 grams Kidney beans (Rajma) (can use rajma chitra or red rajma )
- 50 ml Oil (Any vegetable oil)
- 1 teaspoon Jeera (cumin seeds)
- ½ teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 1 teaspoon kitchen king
- 2 medium size Onion
- 2 medium size Tomato
- 1 pcs Green chilli
For rice
- 200 grams rice (Any variety (Basmati, sona masuri, bhog chawal, golden sella))
- 1 tbsp ghee
- 2 pcs elaichi
- 4 pcs cloves
- 1 Small stick dalchini
- 2 pcs tejpatta
Cooking Rajma
Soak rajma overnight after washing properly
Put it in pressure cooker with 2x water and cook it on low heat for about half an hour, leave it for 10 minutes to let the cooker release pressure, meanwhile make paste of tomatoes and onions, you can add 2-3 cloves of garlic as well if you like.
In a wok heat oil and temper jeera, add onion tomato paste and cook for 10 minutes on medium heat, till the oil separates.
Add coriander powder and kitchen king and salt, cook for 1 minute on high heat, add 10ml water if necessary.
Add the boiled rajma and cook for about 15 minutes on low flame. add water if necessary. The consistancy of gravy should be like tomato soup. Your rajma is ready.
Cooking rice (without draining water)
wash rice 2-3 times properly and drain and soak with 2.5x water for about 30 minutes in pressure cooker.
Add all the ingredients and cook on low heat. switch off on single whistle, and let it cool itself.
You have super aromatic rice ready without need to drain any water, ready to serve right away.
Cooking rice (water draining method)
wash rice 2-3 times properly and drain and soak with 6x water for about 30 minutes in a pan instead of pressure cooker.
Add all the ingredients and cook on low heat for about 10-15 minutes, check the softness of rice.
once cooked, drain rice using a colander.
your rice is ready to serve.
Some people do not like the stickiness in rice, and if that is the case you should use second method of cooking rice, while keep in mind that the first method is more healthy and nutritious.
When you pressure cook the rajma, it will be smooth as silk, and will become mashable without any efforts. This is the key to making rajma which melts in mouth.
You can serve rajma rice side by side as well rajma on top of rice as per your wish and can be garnished with coriander leaves, the side items which go with rajma rice, are onion circles, green chilli, lemon, mango pickle and papad. Some people also like curd or raita with rajma rice.
One important thing to keep in mind that whenever you cook rajma, do not try to cook on high flame to save time, as it will ruin the end result.
Also important thing to keep in mind that a new pressure cooker releases very less amount of water while cooking, and takes a bit longer to release pressure after you switch off the flame.
if your pressure cooker is quite old and releases more water while cooking, (the indicator for this is how quick it releases the pressure after you switch off the flame) you should add 3x water instead 2x to compensate the loss of water and prevent rajma from burning.
Such old pressure cookers are also able to create lesser amount of temperatures and if your rajma turns out hard, its time to replace your pressure cooker.
