Name: Rajma Rice
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 cup dried red kidney beans (soaked overnight); 1.5 cups basmati rice; 2 tbsp oil or ghee; 1 large onion (finely chopped); 2 cloves garlic cloves (minced); 1 inch ginger (grated); 2 medium tomatoes (pureed or finely chopped); 1 tsp ground cumin; 1 tsp coriander powder; 0.5 tsp turmeric; 1 tsp garam masala; 2 cups water; Salt to taste salt

Let’s make a delicious Rajma Rice Recipe recipe that’s sure to impress your family and friends!

Essential Ingredients for Rajma Rice

Rajma Rice is a comforting North Indian dish that relies on a blend of simple pantry staples and aromatic spices. Each ingredient plays a key role in building flavour and texture:

Red Kidney Beans (1 cup, soaked overnight): The main protein of the dish, offering a creamy texture and earthy flavour once cooked. Soaking overnight reduces cooking time and ensures tender beans.
Basmati Rice (1.5 cups): Long-grain basmati rice provides a fragrant, fluffy base that pairs perfectly with the spiced kidney beans. Rinsing it removes excess starch for separate, non-sticky grains.
Oil or Ghee (2 tbsp): Used to sauté aromatics, giving the dish richness and depth of flavour. Ghee adds a traditional nutty aroma.
Onion (1 large, finely chopped): Forms the sweet, caramelised base of the curry.
Garlic (2 cloves, minced) & Ginger (1 inch, grated): Aromatic ingredients that add warmth and complexity.
Tomatoes (2 medium, pureed or chopped): Provide acidity and body to the curry, balancing the richness of the beans and spices.
Spices (1 tsp cumin, 1 tsp coriander powder, ½ tsp turmeric, 1 tsp garam masala): These combine to build classic North Indian flavour notes—earthy, aromatic, and slightly warm.
Water (2 cups) & Salt (to taste): Essential for cooking the beans and rice, and for adjusting seasoning in the final dish.

How To Make Perfect Rajma Rice : Step By Step Guide

Step 1: Cook the kidney beans
Drain the soaked beans and add them to a pressure cooker with 3 cups of water. Cook until soft, about 20–25 minutes. Once tender, set aside.

Step 2: Prepare the basmati rice
Rinse the rice thoroughly under cold running water until the water runs clear. Cook it in a separate pot with 2 cups of water until fluffy and the grains are separate, around 10–12 minutes. Fluff the rice with a fork and keep aside.

Step 3: Sauté aromatics
Heat oil or ghee in a skillet over medium heat. Add chopped onions and sauté until golden brown and aromatic, about 8 minutes. Add minced garlic and grated ginger; cook for 1–2 minutes until fragrant.

Step 4: Build the masala
Stir in pureed or chopped tomatoes along with cumin, coriander powder, and turmeric. Cook for 7–8 minutes until the mixture thickens and the oil begins to separate, releasing a rich, fragrant aroma.

Step 5: Combine beans and masala
Add the cooked kidney beans and 2 cups of water to the masala. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes until the gravy thickens slightly and beans are fully tender. Season with salt to taste.

Step 6: Serve and garnish
Layer the cooked rice over the bean gravy or serve the beans alongside the rice. Sprinkle garam masala on top and garnish with fresh herbs if desired. Serve hot for a wholesome, satisfying meal.

Rajma Rice

Rajma Rice is a comforting Indian dish that combines creamy, spiced red kidney beans cooked with onions, tomatoes, and aromatic spices, served over fluffy basmati rice. The dish features a thick gravy with tender beans and a well-seasoned rice base, resulting in a hearty and flavorful meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 4

Course: Main Course

Cuisine: Indian

Calories: 350

Ingredients Equipment Method

Ingredients

1 cup dried red kidney beans soaked overnight
1.5 cups basmati rice
2 tbsp oil or ghee
1 large onion finely chopped
2 cloves garlic cloves minced
1 inch ginger grated
2 medium tomatoes pureed or finely chopped
1 tsp ground cumin
1 tsp coriander powder
0.5 tsp turmeric
1 tsp garam masala
2 cups water
Salt to taste salt

Equipment

Pressure Cooker or Large Pot
Skillet or Saucepan

Method

Drain soaked kidney beans and cook them in a pressure cooker with 3 cups of water until soft, about 20-25 minutes. Set aside.
1.5 cups basmati rice
Rinse basmati rice thoroughly under cold water until the water runs clear. Cook the rice in a pot with 2 cups of water until fluffy and separate, around 10-12 minutes. Fluff with a fork and set aside.
1.5 cups basmati rice
Heat oil or ghee in a skillet over medium heat. Add chopped onions and sauté until golden brown, about 8 minutes, releasing a sweet aroma.
1.5 cups basmati rice
Add minced garlic and grated ginger to the skillet; cook until fragrant, about 1-2 minutes.
1.5 cups basmati rice
Stir in pureed or chopped tomatoes along with ground cumin, coriander powder, and turmeric. Cook until the mixture thickens and oil begins to separate from the masala, approximately 7-8 minutes, with bubbling sounds and a fragrant smell.
1.5 cups basmati rice
Add cooked kidney beans and water to the masala. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, until the gravy thickens slightly and beans are tender. Season with salt.
1.5 cups basmati rice
Layer the cooked rice over the bean gravy or serve the beans on the side. Sprinkle garam masala over the dish and garnish with fresh herbs if desired.
1.5 cups basmati rice