RAJMA RICE

Sure! Here’s a basic recipe for Rajma Rice:

Ingredients:

For Rajma (Red Kidney Beans):

• 1 cup dried red kidney beans (rajma)
• 3 cups water (for soaking)
• 4 cups water (for cooking)
• 2 tablespoons oil or ghee
• 1 medium onion, finely chopped
• 2 tomatoes, finely chopped
• 2-3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 green chilies, slit lengthwise (adjust to taste)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala powder
• Salt to taste
• Fresh cilantro leaves for garnish

For Rice:

• 1 cup basmati rice
• 2 cups water
• Salt to taste

Instructions:

1. Preparing Rajma (Red Kidney Beans):

• Rinse the dried red kidney beans under cold water until the water runs clear.
• Soak the beans in 3 cups of water overnight or for at least 6-8 hours.
• After soaking, drain the water from the beans and rinse them again.
• In a pressure cooker or a large pot, add the soaked kidney beans along with 4 cups of water, salt, and a pinch of turmeric powder.
• Pressure cook for about 15-20 minutes (or boil in a pot for 45-50 minutes) until the beans are soft and cooked through.

1. Making the Rajma Masala:

• Heat oil or ghee in a large skillet or pan over medium heat.
• Add cumin seeds and let them crackle.
• Add finely chopped onions and sauté until they turn golden brown.
• Add minced garlic, ginger, and green chilies. Sauté for a minute.
• Add chopped tomatoes and cook until they turn soft and mushy.
• Add coriander powder, turmeric powder, red chili powder, and garam masala powder. Mix well and cook for a couple of minutes.
• Add the cooked kidney beans along with the water (from pressure cooking) to the skillet. Stir well.
• Simmer the rajma masala on low heat for about 10-15 minutes, stirring occasionally, until the flavors meld together and the gravy thickens to your desired consistency.
• Adjust salt and spices according to your taste. If the gravy is too thick, you can add some water to adjust the consistency.

1. Cooking Rice:

• Rinse the basmati rice under cold water until the water runs clear.
• In a pot, add rinsed rice, water, and salt. Bring it to a boil.
• Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the rice is cooked and fluffy.

1. 

1. Serving:

• Serve hot Rajma Masala alongside steamed rice.
• Garnish with fresh cilantro leaves.
• Enjoy your delicious Rajma Rice!

Feel free to adjust the spices and ingredients according to your taste preferences. Enjoy your meal!