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).
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.
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.
As such rajma rice needs no accompaniments, you can add in little green chutney and lachha pyaaz.
1.This recipe serves 3-4 persons.
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.
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.
4.Heat 2 tbsp of oil.
5.Add 2 sliced onions.
6.Cook on medium flame till the onions become translucent.
7.Add 6-8 chopped garlic cloves. Cook for a minute.
8.Add 3 pureed or ground tomatoes.
9.Cook on medium flame till the oil oozes.
10.Next add roughly chopped 1” piece of ginger and 1 green chili. Cook for a minute.
11.Transfer the mixture on to a plate. And let it cool down.
12.Thereafter transfer it to a grinding jar.
13.Grind till smooth.
14.Again heat 1 tbsp of oil in a pan. Add a bay leaf (tej patta). Cook for a minute.
15.Add the prepared gravy paste. Cook for 5-7 minutes.
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.
17.Add little water.
18.Cook till the oil oozes.
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.
20.Let it simmer for 12-15 minutes.
Tips:Ignore the high flame in the picture. Cook it on low flame.
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.
22.Serve hot. Bon appetite!
1.This recipe serves 2-3 persons.
2.Heat 2 cups of water. And let it come to a boil.
3.Add in the soaked 1 cup of rice along with salt to taste.
4.Cover and place some weight on the cap.
5.Let it cook on low flame till the water is almost absorbed.
6.Thereafter place it on a heavy skillet or pan and cook on low flame till the water is totally absorbed.
7.Once the rice is perfectly cooked, switch off the flame and let the rice sit for 10 minutes.
8.Thereafter puff up with a fork.
9.Serve hot. Bon appetite.
PREP TIME 15 minutes + 8-10 hours soaking itme
COOK TIME 45 minutes
TOTAL TIME 60 minutes + 10 hours passive time
This recipe serves 3-4 persons.
Pressure Cook rajma
To make gravy for Rajma
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