How to Make 1 Plate Perfect Rajma Rice: Step-by-Step Guide

Rajma Rice pinit

Rajma Rice is a pada that can bring a new flavor to our Bengali cuisine. Rajma (red kidney beans) and Rice (Chawal) combine together to make a delicious and nutritious meal. In this blog post, we will discuss Rajma Rice cooking methods, ingredients, and some tips, which will help you cook a fun and tasty Rajma Rice

History of Rajma Rice:

Rajma Rice is a favorite food of North India. It is especially popular in the Punjab region. Rajma Rice is usually served as a savory lunch. Rajma is considered a nutritious food due to its high protein and fiber content. Rajma is cooked with various spices and tomatoes and served with rice, making a delicious and filling meal.

Rajma rice cooking materials:

Ingredients for cooking Rajma:

  1. Rajma (red kidney beans): 1 cup
  2. Tomatoes: 2 (medium size, crushed)
  3. Onion: 2 (medium size, chopped)
  4. Ginger-garlic paste: 1 tbsp
  5. Green Chillies: 2 (chopped)
  6. Cumin: 1 tsp
  7. Coriander powder: 1 tsp
  8. Garam masala powder: 1/2 tsp
  9. Turmeric powder: 1/2 tsp
  10. Salt: As per taste
  11. Oil: 2 tbsp
  12. Coriander: For garnish

Ingredients for cooking rice:

  1. Basmati rice: 1 cup
  2. Water: 2 cups
  3. Salt: As per taste
  4. Oil: 1 tsp

Rajma Rice Step by Step Process:

How to cook Rajma Process:

First wash the rajma well and soak it for about 8-10 hours or overnight.

Next morning, drain the soaked rajma and boil it with fresh water in a pressure cooker for 6-7 cts. After boiling, keep the rajma aside and save the water in which the rajma was boiled.

Heat oil in a pan. Add cumin seeds when the oil is hot.

When the cumin starts to crackle, add the chopped onions and fry till the onions turn golden in color.

Then add ginger-garlic paste and green chillies. Fry the mixture well until the raw smell goes away.

Now add crushed tomatoes, coriander powder, turmeric powder, and salt. Cook till tomatoes soften and release oil.

When the tomatoes become soft, add the boiled rajma and reserved rajma to the boiled water. Mix the mixture well and cover and cook on low flame for 15-20 minutes.

Finally sprinkle garam masala powder and coriander leaves. Your rajma is ready.

Method of cooking rice:

  • First, wash the basmati rice thoroughly and soak it in water for 30 minutes.
  • Heat 2 cups of water in a pot. When the water starts boiling, add the soaked rice, salt and 1 tsp oil.
  • Cover and cook until the rice water dries up.
  • When the water dries up, reduce the heat, cover and cook till the rice is fully cooked.
  • Your rice is ready.

How to serve Rajma Rice?

Serve rajma and rice separately. Usually, Rajma Rice is served hot. Along with rajma and rice you can serve lemon slices and chopped onion. Also, putting a piece of butter on top of the rajma will enhance the taste.

Some tips:

Soaking the rajma:

The better the rajma is soaked, the easier it will cook. To save time, you can soak rajma in lukewarm water.

Amount of spices:

You can adjust the amount of spices according to your taste. For those who prefer less spice, they can use less spice.

Pressure Cooker:

Using a pressure cooker to cook rajma is easy and saves time. However, if you are short on time, you can slow cook.

Rajma water:

Do not throw away the water in which Rajma has been boiled. Use it for rajmar gravy, which will enhance the taste.

Coriander:

Garnish with coriander leaves after cooking Rajma. It not only looks good but also enhances the taste.

Nutritional value:

Rajma Rice is not only delicious but also rich in nutrients. Rajma provides high protein, fiber, and iron, which are very beneficial for the body. Carbohydrates in rice provide energy to the body. Hence, Rajma Rice is a complete and nutritious food.

Conclusion:

While rajma Rice is a favorite food of North India, it can be a new and welcome addition to the Bengali kitchen. Simple ingredients and simple cooking methods have made Rajma Rice a popular dish. By following this recipe you can easily make Rajma Rice at home and give your family a new taste experience. Hopefully, this recipe will inspire you to brush up on your cooking skills and try something new.Enjoy cooking Rajma Rice and share your experience with us.

How to Make 1 Plate Perfect Rajma Rice: Step-by-Step Guide

Difficulty: Beginner Prep Time 8 hrs Cook Time 50 mins Rest Time 40 mins Total Time 9 hrs 30 mins
Best Season: Suitable throughout the year

Description

Rajma Rice is a pada that can bring a new flavor to our Bengali cuisine. Rajma (red kidney beans) and Rice (Chawal) combine together to make a delicious and nutritious meal. In this blog post, we will discuss Rajma Rice cooking methods, ingredients, and some tips, which will help you cook a fun and tasty Rajma Rice.

Ingredients for cooking Rajma

Ingredients for cooking rice

Rajma Rice Step by Step Process:

How to cook Rajma Process:

    • First wash the rajma well and soak it for about 8-10 hours or overnight.
    • Next morning, drain the soaked rajma and boil it with fresh water in a pressure cooker for 6-7 cts. After boiling, keep the rajma aside and save the water in which the rajma was boiled.
    • Heat oil in a pan. Add cumin seeds when the oil is hot.
    • When the cumin starts to crackle, add the chopped onions and fry till the onions turn golden in color.
    • Then add ginger-garlic paste and green chillies. Fry the mixture well until the raw smell goes away.
    • Now add crushed tomatoes, coriander powder, turmeric powder, and salt. Cook till tomatoes soften and release oil.
    • When the tomatoes become soft, add the boiled rajma and reserved rajma to the boiled water. Mix the mixture well and cover and cook on low flame for 15-20 minutes.
    • Finally sprinkle garam masala powder and coriander leaves. Your rajma is ready.

Method of cooking rice:

    • First, wash the basmati rice thoroughly and soak it in water for 30 minutes.
    • Heat 2 cups of water in a pot. When the water starts boiling, add the soaked rice, salt and 1 tsp oil.
    • Cover and cook until the rice water dries up.
    • When the water dries up, reduce the heat, cover and cook till the rice is fully cooked. Your rice is ready.

Nutrition Facts

Amount Per Serving
Calories 291kcal
Calories from Fat 4kcal
% Daily Value *
Total Fat 7g11%
Saturated Fat 1g5%
Trans Fat 0.05g
Cholesterol 0.5mg1%
Sodium 500mg21%
Potassium 904mg26%
Total Carbohydrate 36g12%
Dietary Fiber 9g36%
Sugars 4g
Protein 12g24%

Vitamin A 941 IU
Vitamin C 14 mg
Calcium 72 mg
Iron 4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

How to serve Rajma Rice?

Serve rajma and rice separately. Usually, Rajma Rice is served hot. Along with rajma and rice you can serve lemon slices and chopped onion. Also, putting a piece of butter on top of the rajma will enhance the taste.

Some tips:

Soaking the rajma:

The better the rajma is soaked, the easier it will cook. To save time, you can soak rajma in lukewarm water.

Amount of spices:

You can adjust the amount of spices according to your taste. For those who prefer less spice, they can use less spice.

Pressure Cooker:

Using a pressure cooker to cook rajma is easy and saves time. However, if you are short on time, you can slow cook.

Rajma water:

Do not throw away the water in which Rajma has been boiled. Use it for rajmar gravy, which will enhance the taste.

Coriander:

Garnish with coriander leaves after cooking Rajma. It not only looks good but also enhances the taste.

Nutritional value:

Rajma Rice is not only delicious but also rich in nutrients. Rajma provides high protein, fiber, and iron, which are very beneficial for the body. Carbohydrates in rice provide energy to the body. Hence, Rajma Rice is a complete and nutritious food.

Keywords: Rajma Rice

Frequently Asked Questions

Expand All:
1. What is Rajma Rice?

Rajma Rice is a popular North Indian dish consisting of red kidney beans (rajma) cooked in a spicy tomato-based gravy and served with steamed rice.

2. Can I make Rajma Rice in advance?

Yes, Rajma can be made in advance and refrigerated for up to 3 days. Reheat it thoroughly before serving. The flavors often improve as it sits.

3. What are some variations of Rajma Rice?

Punjabi Rajma: Richer and spicier with more ghee/butter.
Kashmiri Rajma: Less spicy, often includes fennel seeds and dry ginger powder.
Dhaba Style Rajma: A restaurant-style version with cream and more spices.

4. What can I serve with Rajma Rice?

Raita (yogurt with cucumber or boondi)
Pickles
Papad (crispy lentil wafers)
Salad (onions, cucumbers, carrots)

5. Can I freeze Rajma?

Yes, you can freeze cooked Rajma. Let it cool completely, then store it in airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.

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Samantha Doe

Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.

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