rajma chawal recipe

Rajma Chawal Recipe | Rajma Rice | How to Make Rajma Chawal

How to Make Rajma Rice Recipe

A combination of perfectly cooked rice with delicious rajma i.e. kidney beans which have been cooked in onion tomato based gravy that is subtly spiced and flavored with ginger and garlic is Rajma Rice. Rajma chawal recipe is one of the most popular recipes from the Punjabi cuisine. There are a number of ways to make Rajma. This is my favorite rajma recipe. In this rajma chawal recipe, I have also shared how to make rice? So it makes for a complete meal which is a staple Sunday thing in many Punjabi households.

I make rajma in many different ways such as dhaba style rajma or restaurant-style rajma. This particular recipe is my Mom’s recipe. It has such a perfect balance of all of the flavors. Each ingredient is correctly cooked. And this recipe of rajma chawal gives the best rajma chawal. Make it for a weekend brunch and team it with rajma chawal movie on Netflix (haha).

Rajma Chawal Recipe – Ingredients for Rajma Rice

For Rajma:

Rajma: Well there is a variety of rajma available in the market. There is Kashmiri rajma, red rajma, white/chitra rajma. You can pick the one you like or have. My favorite is the Kashmiri rajma and I have used the same.

Onion-Tomatoes: Onions should not be cooked too much in this recipe because we want some sweetness from the onions to balance the tanginess of the tomatoes. Browning of onions is not required.

Garlic, ginger, and chilies: I feel, ginger and green chilies lose their flavors if added at an early stage in the recipe. Therefore I add only garlic initially and ginger and chilies are added later.

Spices: I have used the regular spices i.e. salt, red chili powder, garam masala powder, dry mango (amchur) powder, etc. My mom uses dry pomegranate (anaardana) powder instead of or along with dry mango. We use Punjabi garam masala powder which adds so much kick to the dish. I shall soon post its recipe on the blog.

For Rice:

Rice: Use the regular rice prepared in your kitchen on a day to day basis. Rajma tastes great with any rice, which is cooked properly. Further, I have not used any flavoring such as cumin seeds or any tempering to make rice for rajma.

Rajma Rice – Tips to make Perfect Rajma Rice

  1. Pressure cook rajma properly. It should be cooked till soft but should not become absolutely mushy.
  2. Cook each ingredient for the gravy properly. It is very important for the recipes with onion tomato based gravies, that each ingredient is properly cooked. It should not be under-cooked as the raw smell of the ingredient ruins the taste of the dish, further, it should not be overcooked, otherwise, the dish will lose its flavors.
  3. Check and adjust the seasoning and consistency.
  4. Cook rice properly. If rice remains under-done, you will not relish rajma rice.
  5. Serve hot. It makes a lot of difference. Properly heat up rice and rajma both or serve immediately once these are ready.

Recipes similar to Rajma Rice Recipe

Weekends call for a nice homemade meal. It could be lachha paratha and dal makhani or a lovely Gujarati brunch or something as simple as achari paratha and sabut moong dal.

How to serve Rajma Rice?

As such rajma rice needs no accompaniments, you can add in little green chutney and lachha pyaaz.

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How to make Rajma?

1.This recipe serves 3-4 persons.

rajma chawal recipe

2.In a pressure cooker add 1 cup of soaked rajma along with water enough to cover it properly. Add in salt to taste, a pinch of baking soda and 1/2” piece of cinnamon stick.

rajma chawal recipe

3.Pressure cook on high flame till the first whistle. Thereafter reduce the flame and cook on low flame for 10-12 minutes or till the rajma is soft. The time required to cook rajma differs according to the variety used.

rajma chawal recipe

4.Heat 2 tbsp of oil.

rajma chawal recipe

5.Add 2 sliced onions.

rajma chawal recipe

6.Cook on medium flame till the onions become translucent.

rajma chawal recipe

7.Add 6-8 chopped garlic cloves. Cook for a minute.

rajma chawal recipe

8.Add 3 pureed or ground tomatoes.

rajma chawal recipe

9.Cook on medium flame till the oil oozes.

rajma chawal recipe

10.Next add roughly chopped 1” piece of ginger and 1 green chili. Cook for a minute.

rajma chawal recipe

11.Transfer the mixture on to a plate. And let it cool down.

rajma chawal recipe

12.Thereafter transfer it to a grinding jar.

rajma chawal recipe

13.Grind till smooth.

rajma chawal recipe

14.Again heat 1 tbsp of oil in a pan. Add a bay leaf (tej patta). Cook for a minute.

rajma chawal recipe

15.Add the prepared gravy paste. Cook for 5-7 minutes.

rajma chawal recipe

16.Add the powdered spices i.e. 2 tsp coriander powder, 1 tsp red chili powder, ½ tsp dry mango (amchur) powder, ¼ tsp turmeric powder. Cook for a minute.

rajma chawal recipe

17.Add little water.

rajma chawal recipe

18.Cook till the oil oozes.

rajma chawal recipe

19.Add boiled rajma with the water in which it was pressure cooked along with 1-2 cups of water, as per the desired consistency.

rajma chawal recipe

20.Let it simmer for 12-15 minutes.

Tips:Ignore the high flame in the picture. Cook it on low flame.

rajma chawal recipe

21.Switch off the flame. Add 1 tsp garam masala powder. Check and adjust the seasoning and consistency. Garnish with a handful of chopped coriander leaves.

rajma chawal recipe

22.Serve hot. Bon appetite!

rajma chawal recipe

How to make Rice?

1.This recipe serves 2-3 persons.

rajma chawal recipe

2.Heat 2 cups of water. And let it come to a boil.

rajma chawal recipe

3.Add in the soaked 1 cup of rice along with salt to taste.

rajma chawal recipe

4.Cover and place some weight on the cap.

rajma chawal recipe

5.Let it cook on low flame till the water is almost absorbed.

rajma chawal recipe

6.Thereafter place it on a heavy skillet or pan and cook on low flame till the water is totally absorbed.

rajma chawal recipe

7.Once the rice is perfectly cooked, switch off the flame and let the rice sit for 10 minutes.

rajma chawal recipe

8.Thereafter puff up with a fork.

rajma chawal recipe

9.Serve hot. Bon appetite.

rajma chawal recipe

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Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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