Rajma Rice Recipe

Rajma Rice


Rajma Rice (Kidney Bean Curry with Rice) is a comforting and protein-rich North Indian dish made with red kidney beans cooked in a spiced tomato-based gravy, served with steamed basmati rice.

Ingredients

For the Rajma (Kidney Bean Curry):

  • 1 cup rajma (red kidney beans, soaked overnight)

  • 3 cups water (for pressure cooking)

  • 2 tablespoons oil or ghee

  • 1 teaspoon cumin seeds

  • 1 large onion (finely chopped)

  • 2 tomatoes (pureed)

  • 1 tablespoon ginger-garlic paste

  • 1 green chili (chopped, optional)

  • 1 teaspoon turmeric powder

  • 1 teaspoon red chili powder

  • 1 teaspoon coriander powder

  • 1 teaspoon garam masala

  • 1 teaspoon cumin powder

  • ½ teaspoon amchur (dry mango powder)

  • Salt to taste

  • 2 tablespoons fresh cilantro (chopped)

For the Rice:

  • 1 ½ cups basmati rice (washed and soaked for 20 minutes)

  • 3 cups water

  • 1 teaspoon salt

  • 1 teaspoon ghee (optional, for extra aroma)

Instructions

Step 1: Cook the Rajma

  1. Drain the soaked rajma and rinse well.

  2. In a pressure cooker, add rajma and 3 cups water. Cook for 15-20 minutes (or until soft). If using a regular pot, cook for 45-50 minutes until the beans are tender.

  3. Once cooked, drain excess water and keep aside.

Step 2: Prepare the Rajma Masala

  1. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.

  2. Add chopped onions and sauté until golden brown.

  3. Add ginger-garlic paste and sauté until the raw smell disappears.

  4. Add tomato puree and cook until the oil separates.

  5. Stir in turmeric, red chili powder, coriander powder, cumin powder, and salt.

  6. Add the boiled rajma along with ½ cup of its cooking water.

  7. Let it simmer for 10-15 minutes until thick and flavorful.

  8. Add garam masala and amchur, mix well, and cook for another 2 minutes.

  9. Garnish with fresh cilantro.

Step 3: Cook the Rice

  1. In a pot, bring 3 cups of water to a boil.

  2. Add salt and ghee, then stir in the soaked basmati rice.

  3. Cover and cook on low heat for 12-15 minutes until the rice is fluffy and fully cooked.

Serving Suggestions

  • Serve hot rajma with steamed basmati rice.

  • Garnish with fresh cilantro and serve with onion slices and lemon wedges.

  • Enjoy with pickle and yogurt for an authentic touch!

Pro Tips

✔ Use soaked rajma for better texture and digestion. ✔ Simmer the curry longer for richer flavors. ✔ Add butter or cream for a restaurant-style taste. ✔ Serve with jeera rice for extra flavor.

Enjoy your delicious homemade Rajma Rice! 🍛