Rajma also called as Red Kidney Beans is rich in protein and fiber and is usually known as the poor man's meat. Although the protein content in the kidney beans is lower than animal protein, the protein content found in kidney beans is considered to be excellent for vegetarians.
You can make many dishes out of rajma. I love to make masala with it which goes very well with roti or even rice. This time I made a biryani with the rajma for my kids lunch box. I make biryani every week with either rajma or double beans or lima beans or chick peas or black eyes peas. All of these are rich in protein.
RAJMA BIRYANI
Soaking time 12 hrs | Preparation time 20 mins | Cooking time 25 mins | Serves 2-3
Ingredients
Method
1. Soak the rajma for 12 hours. Pressure cook the rajma with enough water for about 15-20 whistles. Make sure the rajma is cooked soft but still holds it's shape.
2. Wash and soak the basmati rice for 20 minutes. Grind together the tomatoes and 2 green chillies.
3. In a pressure cooker, heat the oil and ghee. Add the cinnamon, cloves, bay leaf, star anise and cumin seeds.
4. When the cumin seeds splutter, add the sliced onions and salt. Saute until it turns translucent.
5. Add the ginger garlic paste and saute until the raw smell leaves.
6. Add the tomato puree and the remaining 2 green chillies. Cook for about 3-5 minutes until the oil separates.
7. Add all the masala and mix well. Cook for 3 minutes. Add the curd and mix well.
8. Add the cooked rajma and mix with the masala.
9. Add the basmati rice and 2 cups of water. Add the lemon juice and mix.
10. Chop the coriander leaves and add it in. Check for salt.
11. Close the cooker and wait for the steam to arise. Then put the whistle and keep the flame at the lowest. Cook for 10 minutes and switch off. Or pressure cook for 2 whistles.
12. Wait for the pressure to settle completely then open and fluff up the rice with a fork.
Notes
1. Do not discard the water used to pressure cook the rajma. Measure it and include it in the 2 cups of water used to cook the rice.
2. I use 1:2 ratio for rice:water. You can adjust the water according to the brand of rice you use.
3. Rajma takes a long time to cook. It took me close to 20 whistles to cook.
Until next time,
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You can make many dishes out of rajma. I love to make masala with it which goes very well with roti or even rice. This time I made a biryani with the rajma for my kids lunch box. I make biryani every week with either rajma or double beans or lima beans or chick peas or black eyes peas. All of these are rich in protein.
RAJMA BIRYANI
Soaking time 12 hrs | Preparation time 20 mins | Cooking time 25 mins | Serves 2-3
Ingredients
- Rajma - 1/2 cup
- Basmati rice - 1 cup
- Onion - 1, sliced
- Tomato - 2
- Ginger garlic paste -1 tsp
- Green chilli - 4
- Garam masala - 3/4 tsp
- Red chilli powder - 1/2 tsp
- Cumin powder - 1/2 tsp
- Fennel powder - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Coriander powder - 1/2 tsp
- Curd - 1/4 cup
- Water - 2 cups + more for rajma
- Lemon juice - 1 tsp
- Coriander leaves - few chopped
- Salt - to taste
- Oil+ ghee - 3 tbsp
- Cinnamon - 1
- Clove - 2
- Bay leaf - 2
- Star anise - 1
- Cumin seeds - 1/4 tsp
1. Soak the rajma for 12 hours. Pressure cook the rajma with enough water for about 15-20 whistles. Make sure the rajma is cooked soft but still holds it's shape.
3. In a pressure cooker, heat the oil and ghee. Add the cinnamon, cloves, bay leaf, star anise and cumin seeds.
4. When the cumin seeds splutter, add the sliced onions and salt. Saute until it turns translucent.
5. Add the ginger garlic paste and saute until the raw smell leaves.
6. Add the tomato puree and the remaining 2 green chillies. Cook for about 3-5 minutes until the oil separates.
7. Add all the masala and mix well. Cook for 3 minutes. Add the curd and mix well.
8. Add the cooked rajma and mix with the masala.
9. Add the basmati rice and 2 cups of water. Add the lemon juice and mix.
10. Chop the coriander leaves and add it in. Check for salt.
11. Close the cooker and wait for the steam to arise. Then put the whistle and keep the flame at the lowest. Cook for 10 minutes and switch off. Or pressure cook for 2 whistles.
12. Wait for the pressure to settle completely then open and fluff up the rice with a fork.
Notes
1. Do not discard the water used to pressure cook the rajma. Measure it and include it in the 2 cups of water used to cook the rice.
2. I use 1:2 ratio for rice:water. You can adjust the water according to the brand of rice you use.
3. Rajma takes a long time to cook. It took me close to 20 whistles to cook.
Until next time,
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