Rajma With Jeera Rice

The Rajma gravy and jeera rice are one of the regulars at any Punjabi house. It contains good quality of carbohydrate and protein that can suit your taste. This staple home cook one-pot recipe is mild in its spice and great in its taste. A thick or creamy rajma masala served with jeera rice is even more delicious.

Rajma curry is basically made using raw kidney beans which are soaked overnight and then cooked with onions, tomatoes and a special blend of spices. This is best served with jeera rice which enhances the taste of the gravy.

Serve: 3 Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins

Ingredients:

Rajma Masala

1 cup Red Kidney Bean

3 clove Garlic

2 large Onion

2 large Tomato

1 small Green Chili

1 tsp Red Chili powder

1 tbsp Baking Powder

2 tbsp Oil

1/4 tsp Salt

Water for a smooth paste

Jeera Rice

1 cup Basmati Rice

2 tsp Ghee/ oil

1 tsp Jeera

1 tsp Salt

Water to soak and cook

Garnish

Coriander

Lime

Salad

Let's get cooking

1. Wash and soak the rajma overnight. Wash it again and in a pressure cooker, add the rajma, salt and baking powder (Baking powder helps to soften the rajma and cook fast). Let it cook for 3 whistles on a lower flame and cook for another 30 minutes.

2. While the rajma is in the cooker, in a blender add the onion, tomato, garlic, green chili and red chili powder and grind into a fine paste.

3. To a deep bottom pot, add oil once the oil is hot enough put in the jeera let it crackle. Chop the garlic and add to the pot. Let the garlic get translucent and add the ground paste to the pot and let it cook. Add the rajma and add little water to it.

4. In a pot, heat ghee/ oil and splutter cumin seed. Now add in the basmati rice and mix it with the jeera. Add salt and water in the pot and mix well. Let it cook and stir it occasionally so that the rice does not stick to the bottom.

4. Cut some coriander and add to the jeera rice and the rajma.

Serve it with some salad and squeeze lime on it.

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