Rajma Biryani (Red Kidney Bean) is a biryani most suited for both your tongue and health. Tongue because of the very nice spice taste it offers, health because of the various nutritive values the rajma offers. This biryani is a sure hit at home, as both elders and children will enjoy it due to its taste. It is also a very filling for the stomach.
Health Benefits of Rajma:
1. Good source of cholestrol-lowering fiber.
2. Prevents blood sugar levels rising after a meal, making it a good choice for diabetic.
3. Rich in protein.
4. Rich in Iron.
Ingredients :
Rajma – ½ Cup (soak Rajma previous night and next day cook for about 8-10 whistles)
Basmati Rice – 1 Cup (washed and strained)
Water – 1 ½ Cups (Basmati Rice: Water = 1 Cup: 1 ½ Cups)
Onion – 1 , Cut to med size
Ginger+Garlic paste – 2 tsp
Mint Leaves – 1 or 2 handfuls
Oil, Salt
Tomato – 2 (Cut to very fine pieces)
Laban – 1 Cup
Coriander Leaves
Optional : Orange Red food colour to give Rajma Biryani reddish look
Masala Paste:
To grind to paste without or with very less water:
Onion – 1, Cinnamon – 2”, Clove – 2, Cardamom – 2, Bay leaves – 2, Coriander seeds – 2 tsp, Cumin seeds - ¾ tsp, Red Chilly Powder – 1 to 2 tsp , G. Chillies – 1, Cashews - 4
Method:
1. In pressure cooker, add oil (3-4 tbsp) and season with 1 tsp of cumin seeds.
2. Add Cut onion & fry for a minute.
3. Add Ginger+Garlic Paste and fry for a minute.
4. Add the Masala Paste and mix well.
6. When nice aroma comes, add the finely cut tomatoes and mix well and cook until tomato almost mashes, then add curd / yoghurt and stir for 2-3 minutes. Optionally add the food color & add required salt now & mix well.
7. Add the washed rice & mix well and leave for a minute or two.
8. Add the cooked Rajma and mix well and add the water now (as already yoghurt / curd and tomato water is there, if you feel water is more, you can retain back some water from that 1 ½ cup proportion).
9. When water comes to a nice boil, close the cooker & immediately add the cooker weight & Sim the flame to the minimum.
10. After 10-12 minutes, switch off the cooker, need not wait for the whistle.
11. Let the Cooker completely cool, then open.
12. Optionally, garnish with coriander leaves.
Health Benefits of Rajma:
1. Good source of cholestrol-lowering fiber.
2. Prevents blood sugar levels rising after a meal, making it a good choice for diabetic.
3. Rich in protein.
4. Rich in Iron.
Ingredients :
Rajma – ½ Cup (soak Rajma previous night and next day cook for about 8-10 whistles)
Basmati Rice – 1 Cup (washed and strained)
Water – 1 ½ Cups (Basmati Rice: Water = 1 Cup: 1 ½ Cups)
Onion – 1 , Cut to med size
Ginger+Garlic paste – 2 tsp
Mint Leaves – 1 or 2 handfuls
Oil, Salt
Tomato – 2 (Cut to very fine pieces)
Laban – 1 Cup
Coriander Leaves
Optional : Orange Red food colour to give Rajma Biryani reddish look
Masala Paste:
To grind to paste without or with very less water:
Onion – 1, Cinnamon – 2”, Clove – 2, Cardamom – 2, Bay leaves – 2, Coriander seeds – 2 tsp, Cumin seeds - ¾ tsp, Red Chilly Powder – 1 to 2 tsp , G. Chillies – 1, Cashews - 4
Method:
1. In pressure cooker, add oil (3-4 tbsp) and season with 1 tsp of cumin seeds.
2. Add Cut onion & fry for a minute.
3. Add Ginger+Garlic Paste and fry for a minute.
4. Add the Masala Paste and mix well.
5. Add Mint leaves now and mix well.
6. When nice aroma comes, add the finely cut tomatoes and mix well and cook until tomato almost mashes, then add curd / yoghurt and stir for 2-3 minutes. Optionally add the food color & add required salt now & mix well.
7. Add the washed rice & mix well and leave for a minute or two.
8. Add the cooked Rajma and mix well and add the water now (as already yoghurt / curd and tomato water is there, if you feel water is more, you can retain back some water from that 1 ½ cup proportion).
9. When water comes to a nice boil, close the cooker & immediately add the cooker weight & Sim the flame to the minimum.
10. After 10-12 minutes, switch off the cooker, need not wait for the whistle.
11. Let the Cooker completely cool, then open.
12. Optionally, garnish with coriander leaves.
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