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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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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
 

  1. 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
  2. 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
  3. 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
  4. Add minced garlic and grated ginger to the skillet; cook until fragrant, about 1-2 minutes.
    1.5 cups basmati rice
  5. 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
  6. 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
  7. 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