How to Cook Restaurant-Style Rajma Rice at Home

Cooking restaurant-style rajma rice involves preparing flavorful kidney beans rajma and serving them alongside fluffy basmati rice. This detailed recipe will guide you through the process of creating this delicious and aromatic dish in your own kitchen. Perfect for a home-cooked meal, let's dive into the steps and ingredients needed.

Ingredients

Rajma (Kidney Beans)

1 cup kidney beans rajma 3 cups water for soaking and cooking 2 tablespoons oil or ghee 1 teaspoon cumin seeds 1 large onion, finely chopped 2 medium tomatoes, pureed 1 tablespoon ginger-garlic paste 2-3 green chilies, slit (adjust to taste) 1 teaspoon red chili powder 1 teaspoon turmeric powder 1 teaspoon garam masala Salt to taste Fresh coriander leaves, chopped for garnish

Rice

1 cup basmati rice 2 cups water 1 tablespoon oil or ghee 1-2 green cardamom pods 1-2 cloves 1 small bay leaf Salt to taste

Step-by-Step Instructions

Step 1: Prepare the Rajma

Soak the Beans

Rinse the kidney beans under running water and soak them in water for at least 6-8 hours or overnight. Drain the soaked beans and transfer them to a pressure cooker. Add 3 cups of water and a pinch of salt. Cook for about 15-20 minutes on medium heat until the beans are soft. If using a regular pot, this may take about 30-40 minutes.

Make the Masala

In a separate pan, heat oil or ghee over medium heat and add cumin seeds. Let them splutter. Next, add the chopped onions and sauté until they turn golden brown. Stir in the ginger-garlic paste and green chilies, and cook for 2-3 minutes until the raw smell disappears. Finally, add the pureed tomatoes and cook until the oil separates from the mixture. Add red chili powder, turmeric powder, and salt. Mix well and cook for another 2-3 minutes.

Combine Beans and Masala

Add the cooked kidney beans along with some of their cooking water to the masala and stir well. Let it simmer for 10-15 minutes. Adjust the consistency by adding more water if needed. Finish by stirring in garam masala and garnish with chopped coriander leaves.

Step 2: Cook the Rice

Rinse the Rice

Rinse the basmati rice under cold water until the water runs clear. Soak the rice for 30 minutes and then drain.

Cook the Rice

In a pot, heat oil or ghee and add cardamom pods, cloves, and bay leaf. Sauté for a minute. Add the soaked rice and sauté for 2-3 minutes. Pour in 2 cups of water and add salt. Bring to a boil. Once boiling, reduce the heat to low, cover the pot, and cook for about 15 minutes or until the rice is tender and the water is absorbed. Turn off the heat and let the rice sit covered for 5 minutes. Fluff the rice with a fork before serving.

Serving Suggestions

Serve the hot rajma over a bed of fluffy basmati rice. You can accompany it with side dishes like pickles, yogurt, or salad for a complete meal. Enjoy your delicious homemade restaurant-style rajma rice!