Rajma rice

Name: Rajma rice
Yield: 2 servings
Cuisine: Indian
Ingredients: For Making rice (Chawal); 1 cup Basmati rice; 2 cups Water; to taste Salt; For rajma masala; 1 cup Onion chopped; 1 inch Ginger chopped; 2 Garlic cloves chopped; 1 Green chilli chopped; 1 cup Tomato chopped; for gravy; 1 cup Rajma; 2 tablespoon Oil; 1/2 teaspoon Cumin seeds; to taste Salt; 1 1/2 teaspoon Red chilli powder; 1/2 teaspoon Turmeric powder; 1 teaspoon Coriander powder; 1 3/4 cup Water; 1/2 teaspoon Garam masala; 2 tablespoon coriander leaves chopped

Subhalaxmi Samantaray @cook_17576378

#goldenapron2
#punjab
#week4
#ebook
#post10

Subhalaxmi Samantaray @cook_17576378

#goldenapron2
#punjab
#week4
#ebook
#post10

Saved

Ingredients

45mnts

2 servings

For Making rice (Chawal)
1 cupBasmati rice
2 cupsWater
to tasteSalt
For rajma masala
1 cupOnion chopped
1 inchGinger chopped
2Garlic cloves chopped
1Green chilli chopped
1 cupTomato chopped
for gravy
1 cupRajma
2 tablespoonOil
1/2 teaspoonCumin seeds
to tasteSalt
1 1/2 teaspoonRed chilli powder
1/2 teaspoonTurmeric powder
1 teaspoonCoriander powder
1 3/4 cupWater
1/2 teaspoonGaram masala
2 tablespooncoriander leaves chopped

Saved

Steps

45mnts

1

First take rajma beans and wash them in cold water.
Soak them in enough water for at least 8 hours or overnight.
2

For masala paste
3

Roughly chop onion, ginger, garlic, green chilli and tomatoes.
Take them into the blender or grinder. Make smooth paste out of it. Keep it aside.
4

Heat the oil in a pressure cooker. Once hot add cumin seeds and let them sizzle.
Then add prepared paste.
As it starts cooking, it may bubble or splutter a lot, that you can partially cover it and continue cooking.
5

Cook till all the moisture or liquid is evaporated.
Now add salt, red chilli powder, turmeric powder and coriander powder. Mix well and cook for a minute.
Now add soaked, drained rajma. Also add fresh 1 ¾ cups of water
6

Mix well, so water and paste is well combined.
Cover the cooker with the lid.
Cook for 5-6 whistles on medium heat.
After that turn off the stove heat, let the pressure go down by itself.
While it is pressure cooking, let’s make the rice.
7

Now drain the soaked rice, take that into the saucepan. Add 2 cups of water, salt. Bring it to a boil on high heat.
Once it starts boiling, lower the heat to lowest possible, cover with lid.
8

Cook covered for 17-18 minutes.
Then turn off the stove and let the rice rest for 10 minutes.
Now pressure has been released from the cooker. Open the lid.
Stir once and check the doneness of rajma beans. If should mash easily. If not cooked, you can again pressure cook it for some more time.
9

Also check the gravy consistency. If it is too liquidy then let it simmer for few minutes till you get desired consistency. If it is too thick, then add splash of water and simmer for 2 minutes.
Now add garam masala. Stir well.
Lastly add chopped coriander leaves. Mix well and rajma is ready.
Now back to the rice, after 10 minutes resting time, open the lid. Fluff up the rice using fork.
Serve rajma chawal as a meal or dinner.