Rajma and Jeera Rice

Name: Rajma and Jeera Rice
Cuisine: American
Ingredients: 7 oz (200 grams) dried kidney beans; 2 onions; 2 tomatoes; as needed Cilantro,; 4 tablespoons mustard oil; 1 teaspoon cumin seeds; 1 bay leaf; 1 tablespoon ginger-garlic paste; 2 dried red chilies; 2 green chilies; 1 tablespoon rajma masala (kidney bean spice blend); 1 tablespoon mixed vegetable masala; 1 teaspoon garam masala powder; 2 cups basmati rice (about 400 grams); 2 tablespoons ghee (clarified butter); 1 tablespoon cumin seeds; 1 tablespoon lemon juice

Pushpa devi @cook_25565860

Nawadih

We all love eating rajma chawal, and rajma is packed with vitamins and fiber. Let’s make rajma and rice together.

Pushpa devi @cook_25565860

Nawadih

We all love eating rajma chawal, and rajma is packed with vitamins and fiber. Let’s make rajma and rice together.

Saved

Ingredients

7 oz (200 grams)dried kidney beans
2onions
2tomatoes
as neededCilantro,
4 tablespoonsmustard oil
1 teaspooncumin seeds
1bay leaf
1 tablespoonginger-garlic paste
2dried red chilies
2green chilies
1 tablespoonrajma masala (kidney bean spice blend)
1 tablespoonmixed vegetable masala
1 teaspoongaram masala powder
For the rice -
2 cupsbasmati rice (about 400 grams)
2 tablespoonsghee (clarified butter)
1 tablespooncumin seeds
1 tablespoonlemon juice

Saved

Steps

1

First, we’ll prepare the rajma. Rinse the kidney beans and soak them in water overnight. In a pressure cooker, add the soaked beans with water, salt to taste, turmeric, and a bay leaf.
2

Close the lid of the pressure cooker and place it on the stove. Once it whistles once, reduce the heat to medium and let it cook for 6 or 7 more whistles. Meanwhile, slice the onions thinly. Crush the ginger, garlic, and green chilies together. Turn off the heat and let the cooker cool. Once cooled, transfer the beans to a bowl.
3

Puree the tomatoes in a blender. Wash the pressure cooker and place it back on the stove. Add oil, cumin seeds, and a pinch of asafoetida (if using). Add the sliced onions and sauté until lightly golden. Add the ginger-garlic paste and a little salt (since salt was already added while boiling the beans).
4

Add the rajma masala and vegetable masala, and sauté. Then add the boiled kidney beans. While sautéing the spices, add the tomato puree and 1 cup (about 240 ml) of hot water. Cover and cook for 5 minutes. Remove the lid, add garam masala and chopped cilantro. Your rajma is ready! Now let’s make the jeera rice.
5

For the jeera rice: In a pressure cooker, add 2 tablespoons ghee and 1 tablespoon cumin seeds. When the cumin seeds start to crackle, add the well-rinsed rice. Stir and add a little salt. Using the same cup you used to measure the rice, add twice as much water as rice. Add the lemon juice and close the cooker.
6

Once it whistles once, reduce the heat to medium and let it whistle one more time. Turn off the heat. When the cooker cools down, open the lid. Wow, your fluffy jeera rice is ready!