Enjoy Rajma Recipe With Rice On A Perfect Weekend With Family!

One of the favorite Punjabi dishes that you best enjoy on the weekend is Rajma Chawal. It is indeed, isn’t it? But why order from outside, when you can really juggle the recipe at home? This article will help you with the recipe of the delicious meal.

Ingredients or Rajma Recipe

For Rajma:

  • Red Kidney Beans/ Rajma soaked overnight
  • Water
  • Salt
  • Oil/Ghee
  • Cumin seeds
  • Dry red chilies
  • Ginger garlic paste
  • Finely chopped onions
  • Finely chopped tomatoes/tomato puree
  • Dry Spices: red chili powder, turmeric powder, coriander powder, rajma masala, garam masala
  • Kasuri methi
  • Coriander leaves
  • For Rice
  • Oil
  • Jeera
  • Basmati Rice
  • Water
  • Salt

Instructions for rajma

Rinse the soaked beans with water properly and cook them in the pressure cooker with 3 cups of water. Cook for at least 12 whistles. Switch off the flame and let the pressure settle naturally.

Meanwhile, you can start with the tempering process. Take a frying pan and heat oil. Add mustard seeds, cumin seeds and dry red chilies. Once the seeds start splattering, put the chopped onions along with ginger garlic paste. Cook till the onions turn golden.

Now add chopped tomatoes or tomato puree and stir it well. If the gravy starts sticking to the base, you can add little water. Add all the dry spices along with salt at this moment. Mix it well and add 1 cup of water. Let it cook for 10 minutes.

Meanwhile, open the pressure cooker, and gently mash the beans. They must be soft; otherwise you cook them for another 2 whistles.

When the oil starts to separate in the frying pan, add the mixture in Rajma and mix it well. Let it boil for next 5 minutes. Some people might, however, thin that the gravy is done, but another whistle in the pressure will make your recipe delicious and all the flavors will blend together.

After one whistle, open the lid and garnish with crushed kasuri methi and coriander powder.

Instructions for Rice

To start with, soak basmati rice in water for at least 15 minutes and keep it aside. Take a deep bottomed wok and heat oil in the same. Add cumin seeds, and let it splatter. At this point, add water and let it boil. Once it starts boiling, add little salt and soaked rice. Stir it.

Once rice is ¾ cooked, and you think there is excess water, drain it out. If the water is drying out already, close the wok with a lid, and let it steam for next 5 minutes. Switch off the flame, and serve it hot with recipe of rajma.

And that’s it! Your favorite Rajma rice is ready!

Author Bio: Hi, My name is Kamal and I am married to my beautiful Punjabi wife. She misses the Punjab taste, and so I tried rajma recipe with rice for her. She loved it!

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