✨🤍Rajma Chawal (Rice)✨🤍
This is a fragrant rice pulao or pilaf made with kidney beans, rice, aromatics, herbs and spices. It makes for a filling and heart lunch or dinner. Vegan and gluten-free recipe. #HomeMade
✨🤍Rajma Chawal (Rice)✨🤍
This is a fragrant rice pulao or pilaf made with kidney beans, rice, aromatics, herbs and spices. It makes for a filling and heart lunch or dinner. Vegan and gluten-free recipe. #HomeMade
Cooking Instructions
- 1
A night before or for 8 to 9 hours, rinse rajma a couple of times in fresh water and then soak them in enough water in a bowl.
- 2
The next day, discard the soaked water, then rinse the rajma beans again very well in running water. Drain the water again.
- 3
Add the rajma to a 2 litre stovetop pressure cooker along with 2 cups of water. You can also add salt if you want.
- 4
Pressure cook rajma for 15 to 20 whistles or for 12 to 17 minutes. First, I cooked the beans for 15 whistles and found that they were still uncooked from the center. So I pressure cooked for 5 whistles more.
- 5
When the pressure settles down naturally in the cooker, then only remove the lid. Strain the rajma. Keep aside.
- 6
Before you keep the rajma for cooking, rinse 1 heaped cup of basmati rice very well in water till the water runs clear of starch. Then soak the rice in enough water for 20 to 30 minutes.
- 7
After 20 to 30 minutes strain the rice of all the water and keep aside.
- 8
In a mortar-pestle take 1 inch ginger (roughly chopped), 6 to 7 garlic cloves (roughly chopped) and 1 or 2 green chilies, chopped.
- 9
Crush to a coarse paste. You can also use a small grinder to make this paste. Keep aside.
- 10
Just rinse the same stovetop pressure cooker in which the rajma beans were cooked, with water and then keep it again on the stovetop.
- 11
Let the spices crackle on low heat.
- 12
Now add ⅓ cup thinly sliced onions.
- 13
On a low to medium heat, begin sauteing the onions stirring them often.
- 14
Saute the onions till they start to become golden.
- 15
Now add the crushed ginger+garlic+green chilli paste along with ¼ cup chopped coriander leaves.
- 16
Stir and saute on low heat till the raw aroma of ginger-garlic goes away. This takes a few seconds.
- 17
Add the cooked rajma beans.
- 18
Next add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder and ½ teaspoon coriander powder. Stir and mix well.
- 19
Add the soaked rice.
- 20
Season with salt as required.
- 21
Gently stir and mix the rice and salt with the rest of the ingredients.
- 22
Now add 2 cups of water. You can add 1.75 cups to 2 cups of water. Do add water depending on the quality of basmati rice. Stir and mix very well. Check the taste of the water and it should taste a bit salty.
- 23
Lastly add ½ teaspoon lemon juice and stir again.
- 24
Cover and pressure cook pulao on a medium to high heat for 2 to 3 whistles or 8 to 9 minutes. When the pressure comes down on its own, then only open the lid and gently fluff the pulao.
- 25
Serve rajma pulao hot garnished with some chopped coriander leaves with your favorite raita or salad or mango pickle. I served it with capsicum raita.
- 26
Now, the famous Rajma Chawal (Rice) is finally ready to eat.✨
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