Rice Bowl With Rajma Food

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RAJMA PULAO | KIDNEY BEAN RICE



Rajma Pulao | Kidney Bean Rice image

Rajma Pulao or Kidney Bean rice is an Indian vegetarian main course made with cooked kidney beans, basmati rice and spices. Gluten Free Recipe ideal for meal planning, weeknight dinners or packing in lunch boxes. Serve warm with Raita or plain yogurt.

Provided by Vidya Narayan

Categories     Main Course

Time 35m

Number Of Ingredients 15

1 cup Basmati Rice
1 ½ cups Water
2 cups Cooked Rajma or Kidney Beans
2 Onions (sliced) (2 medium size onions )
1 teaspoon Ginger Garlic Paste
4 Cloves (Laung or Lavang)
2 Bay leaves (Tej Patta)
1 Mace (Javitri)
2 Cinnamon Sticks (Dalchini (1 inch stick x 2))
1 teaspoon Cumin Seeds (Jeera)
1 tablespoon Ghee or Clarified Butter (or substitute with oil for Vegan recipe)
½ teaspoon Turmeric Powder
½ teaspoon Kashmiri Red chili powder
1 teaspoon Garam Masala
Salt to taste

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)



Rajma Recipe (Punjabi Rajma Masala) image

Punjabi Rajma Masala is a delicious curried dish of red kidney beans, spices, onions, tomatoes and herbs. Serve Rajma with Chawal (Rice) or with roti, paratha and naan. Make it in the stovetop pressure cooker, instant pot or in the regular pot. Instructions included for using fresh and canned beans.

Provided by Swasthi

Categories     Side

Time 8h40m

Number Of Ingredients 16

1 cup rajma ((dry red kidney beans, 2 - 15 Oz canned beans (3 cups)))
2 tablespoons ghee ((or oil))
1 green chilli ( chopped (optional))
1 ½ teaspoon ginger garlic paste ((or 1 teaspoon each minced & crushed))
1 cup chopped onions ( (2 medium))
1½ cups tomatoes ((2 large, chopped & pureed, or 1 cup canned tomato puree))
½ to 1 teaspoon red chilli powder ((Kashmiri or byadgi))
¾ teaspoon garam masala ( (¼ to ½ teaspoon for later))
1½ to 2 teaspoons coriander powder
¾ to 1 teaspoon cumin powder
¼ teaspoon turmeric
½ teaspoon salt ((½ teaspoon more to adjust))
½ to 1 tablespoon kasuri methi ((dried fenugreek leaves))
Few Ginger juliennes ( (optional))
2 tablespoons coriander leaves ((fine chopped))
2 to 3 tablespoons heavy cream ((Optional))

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.

Nutrition Facts : Calories 269 kcal, Carbohydrate 38 g, Protein 12 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 352 mg, Fiber 10 g, Sugar 6 g, UnsaturatedFat 3 g, ServingSize 1 serving

RICE BOWL WITH RAJMA



Rice Bowl With Rajma image

Rajma Rice is perfect to make a lunch memorable. In India every one loves it. My mother and brother fond of it. So today we will prepare Rajma and Rice and present them in a different way

Provided by charu

Categories     Beans

Time 8h

Yield 4 serving(s)

Number Of Ingredients 10

kidney bean, 2 bowl
baking soda, 1/4 tea spoon
tomatoes, 8
green chili, 5
coriander leaves, 2 spoon
oil, 2 table spoon
cumin seed, 1 tea spoon
turmeric powder, 1/2 tea spoon
salt, 1 spoon
rice, 1 bowl

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.

Nutrition Facts :

RAJMA (KIDNEY BEAN CURRY)



Rajma (Kidney Bean Curry) image

Rajma is comfort food at its best. I like rajma best with simple jeera (cumin) rice. Of course, some roti would be great too. When I was in college, I ate rajma at least once a week. Cheap, nutritious, and comforting. What is not to like?

Provided by SUSMITA

Categories     World Cuisine Recipes     Asian     Indian

Time 1h10m

Yield 8

Number Of Ingredients 19

2 cups dry red kidney beans
1 large onion, chopped
4 cloves garlic, chopped
1 (2 inch) piece fresh ginger root, chopped
2 tablespoons vegetable oil
2 teaspoons ghee (clarified butter)
2 dried red chile peppers, broken into pieces
1 teaspoon cumin seeds
6 whole cloves
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tomatoes, chopped
2 cups water
1 teaspoon white sugar
salt to taste
2 teaspoons garam masala
1 teaspoon ground red pepper
¼ cup cilantro leaves, chopped

Steps:

  • Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
  • Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
  • Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
  • Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.

Nutrition Facts : Calories 223.6 calories, Carbohydrate 34.2 g, Cholesterol 2.8 mg, Fat 5.5 g, Fiber 8.6 g, Protein 11.3 g, SaturatedFat 1.3 g, Sodium 34.9 mg, Sugar 3.3 g

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