Rice Bowl With Rajma Recipes

RAJMA PULAO | KIDNEY BEAN RICE

Steps:

• Rinse and soak basmati rice for 15 mins. After 15 mins, drain the water completely and keep aside.
• Switch on Instant Pot, Press Sauté Mode. Once it displays On or Hot, add ghee, cumin, and whole spices (cloves, cinnamon, bay leaves, mace) . Sauté until the spices are fragrant and cumin is roasted.
• Next add the sliced onions, ginger-garlic paste and sauté until onions are translucent.
• To this, add the soaked and drained basmati rice, cooked kidney beans, spice powders (turmeric, garam masala, red chili). Add salt to taste. Mix once. Add 1 and 1/2 cups Water. Cancel Sauté Mode.
• Close the Instant Pot Lid, Pressure Cook on Low Pressure for 5 mins. After 5 mins, do a quick pressure release.
• Once the pin is down, Open the lid carefully, let the steam escape and once slightly cool, fluff the rice using a fork. Press Cancel or Switch off the Instant Pot.
• Allow rice to cool slightly before transferring to a serving bowl. Garnish with fresh coriander or cilantro and serve warm.
• In a 3 liter pressure cooker, sauté the whole spices, cumin seeds in ghee.
• Add sliced onions, ginger garlic paste and sauté until the onions on medium to low heat.
• Once onions appear translucent, add the cooked kidney beans, soaked and drained rice, spice powders and salt to taste. Mix well.
• Add water. Once it reaches a boil. Close the pressure cooker with a lid and keep the weight / whistle.
• Pressure cook on medium heat for 2 whistles or until the rice has cooked.
• Switch off the heat, allow the pressure to release naturally before opening the cooker. Fluff the rice with a fork and serve warm.

RAJMA RECIPE (PUNJABI RAJMA MASALA)

Steps:

• Add rajma to a large bowl and rinse them well with water thrice. Drain and soak them in enough water for at least 8 hours and up to 12 hours. Do not cover the bowl while you soak. You may spread a thin cotton cloth so the beans don't turn sticky.
• When you are ready to cook, drain the water and rinse them very well with fresh water at least twice and drain completely.
• Chop the onions finely and puree the tomatoes. Keep them aside.
• Add ghee or oil to a pressure cooker. Heat it on a medium heat.
• When the ghee melts, saute ginger garlic and green chilies for a minute just until it begins to smell good.
• Add the chopped onions and sprinkle salt. Saute until the onions turn golden and about to caramelize.
• Turn off the stove. Now add all the spices - red chilli powder, cumin powder, coriander powder, garam masala and turmeric.
• Mix everything well and add drained rajma and pour 2 ¼ cups water. Mix everything well and loosen any bits of spices or onions stuck at the bottom of the cooker.
• Cover the pressure cooker and cook on a medium heat until you hear 4 to 6 whistles, depending on the kind of pressure cooker and the age of your rajma.
• While the rajma cooks, pour the tomato puree to a small pot or pan and cook it on a medium heat, for 6 to 7 mins until the raw smell disappears completely. Keep the pan slightly covered to prevent splatters. Keep this aside.
• When the pressure in the cooker drops, open the lid and check. Rajma will be fully cooked. To check mash a rajma, it has to be soft and get mashed very well. It should not have a bite to it. If you think they are undercooked, simply cook for a few more whistles.
• Add the cooked tomato puree to the hot rajma and mix well. If required you may add more hot boiling water to adjust the consistency.
• Bring this to a boil and cook for 3 to 4 mins, until it reaches a desired consistency. Taste test and add more salt and garam masala if required. Crush kasuri methi in your hands and sprinkle it. Stir in the cream (optional).
• Garnish rajma masala with chopped coriander leaves and ginger juliennes.
• Press Saute button and Pour ghee to the steel insert. Add ginger garlic and chilies. Saute for 30 seconds to 1 minute.
• Add onions and salt. Saute for about 5 minutes stirring constantly to cook evenly until golden, about to caramelize.
• Add all the spice powders and press cancel. Stir well. Add rajma and pour 2 cups water. Deglaze to release any bits of food stuck at the bottom.
• Place a trivet and keep the bowl of tomato puree over that. Secure the IP with the lid and pressure cook for 20 mins (for softer beans, if you prefer al dente - 18 mins).
• When the pressure drops, open the IP. Rajma is super soft. Pour the tomato puree and cook for 2 to 3 mins on saute mode. If required pour about ½ to ¾ cup water to bring to runny consistency. Taste test and add more salt, ¼ teaspoon garam masala, cream (optional) and crushed kasuri methi. Press cancel.
• Garnish with coriander leaves and ginger juliennes. Serve rajma with chawal. Drizzle some lemon juice.
• To Cook Rajma in a pot without cooker: Soak 1 cup rajma in water overnight with ¾ teaspoon salt or ¾ teaspoon baking soda. Rinse well. Pour 3 cups water and bring to a rolling boil. Lower the heat & Cook uncovered until tender and soft. Or alternately use 2 - 15 Oz cans, drain the liquid and rinse them well. Rajma should be soft and has to easily get mashed.
• To Pressure Cook: Pour 2 cups water to overnight soaked rajma and pressure cook until soft, for 4 to 5 whistles. Or in the instant pot for 18 mins.
• Optional - You may boil the diced onions for 3 to 4 minutes and then puree to a smooth paste in a grinder. For the tomato puree you may add 2 tablespoons cooked rajma for a thicker texture. Both these will give you smooth gravy but are optional.
• Heat ghee in a pan or pot. Saute ginger garlic and green chilli for 1 minute, without burning.
• On a medium heat, saute onions with salt until golden and about to get caramelized, but not burnt. Add the spices - chili powder, garam masala, coriander powder, cumin powder and turmeric.
• Stir well and add tomato puree. Cook on a medium heat stirring constantly until the onion tomato masala thickens and begins to smell aromatic. It should lose the raw flavor of tomatoes.
• Add the rajma along with the stock (rajma cooked water). Pour ¼ to ½ cup more water or as required. Mix well and simmer for 10 to 15 mins, until slightly thick. (If using canned beans, use more water as required to bring it to a consistency).
• Taste test and add more salt, ¼ teaspoon garam masala if required and crushed kasuri methi. Optionally you may stir in cream and garnish with coriander leaves and ginger juliennes. Squeeze some lemon juice. Serve rajma with chawal.

RAJMA CHAWAL RECIPE

Steps:

• Soak the rajma (kidney beans) for at least 8 hours or overnight. Pressure cook for 5-6 whistles until soft yet not mushy. Set aside.
• Heat oil and add the cumin seeds. When they sizzle and begin to change colour, add the onions. When they turn pink, add the powdered cinnamon, ginger, and green chillies. Fry for 2-3 mins.
• Then add the coriander powder, amchur or tamarind, and turmeric. Mix well and cook for another 3-4 mins. My onion-masala mixture is red because I used red chilli powder instead of green chillies.
• Add the cooked rajma along with the water used to cook it in and the sliced tomato. Mix well and let simmer for 5 mins.
• When the gravy thickens a bit, add the chaat masala and salt. Mix well, bring to boil again and turn off heat.
• Add cooked rice and mix gently.
• Garnish with chopped coriander leaves (cilantro) and serve warm with some plain yogurt.

RICE BOWL WITH RAJMA

Steps:

• Wash kidney beans and soak them overnight.
• Add baking soda and cook them in cooker on medium flame.
• Make paste with tomatos and green chillis.
• In a pan add oil after heating add cumin seeds, asafotida, turmeric power. Roast the spices.
• After rosting add tomato paste and roast it untill oil starts to leave pan.
• Now add boiled kidney beans and mix it in tomato paste.
• Add salt and coriander leaves.
• Soak rice in for 30 minutes in 2.5 bowl water.
• Cook them in cooker till one whistle on high flame.
• In a big bowl add rice and make a space in center of bowl. Keep it for 30 minutes.
• After 30 minutes fill the space with cooked kidney beans.