Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Lunch

Rajma Rice (Kidney Bean & Rice Lunch)

Traditional Recipe 15: Rajma Rice recipe

🧺 Ingredients

• Dried rajma (soaked): 350g
• Onions (chopped): 180g
• Tomatoes (crushed): 250g
• Ginger-garlic paste: 30g
• Cumin seeds: 5g
• Coriander powder: 8g
• Turmeric powder: 3g
• Red chili powder: 4g
• Garam masala: 5g
• Oil: 35ml
• Salt: 10g
• Water: 900ml
• Basmati rice: 250g
• Water: 500ml
• Salt: 5g
• Ghee: 20ml
• Cumin seeds: 3g

👩‍🍳 How to make Rajma Rice

1. Rajma: Heat oil (35ml) in a pressure cooker over medium-high heat (190°C). Add cumin seeds (5g), let crackle for 15 seconds.
2. Add chopped onions (180g), cook 4 minutes until softened and edges turn golden-brown.
3. Add ginger-garlic paste (30g), cook 1 minute until fragrant.
4. Add crushed tomatoes (250g), cook 3 minutes until broken down and oil separates.
5. Add coriander powder (8g), turmeric (3g), red chili powder (4g), garam masala (5g). Stir for 1 minute.
6. Add soaked rajma (350g) and water (900ml). Close pressure cooker, cook on high pressure for 20 minutes. Let pressure release naturally for 5 minutes, then open.
7. Add salt (10g). Simmer uncovered for 5 minutes if liquid needs reduction. Gravy should be thick.
8. Rice: Rinse basmati rice (250g) in cold water 2-3 times until water runs clear.
9. Heat ghee (20ml) in a separate pot over medium heat (170°C). Add cumin seeds (3g), let crackle for 15 seconds.
10. Add rinsed rice, stir for 1 minute to coat with ghee.
11. Add water (500ml) and salt (5g). Bring to a boil over high heat (200°C).
12. Once boiling, reduce heat to low (130°C), cover pot tightly with a lid and aluminum foil. Cook for 12 minutes without opening the lid.
13. Turn off heat, let rice rest covered for 5 minutes to absorb remaining moisture.
14. Fluff rice gently with a fork.
15. Serve rajma over rice, garnish with coriander leaves. Serve with sliced onions and pickle on the side.

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