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How To Make Rajma Chawal - Kidney Beans and Rice Recipe Punjabi

Updated on August 31, 2018
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Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

Rajma Chawal

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Rajma chawal is a traditional Punjabi dish and a healthy street food prepared with white rice and kidney beans. Usually, medium-sized rajma/red kidney beans from Jammu in India are preferred to make rajma curry as these taste the best but you can use any rajma you have and yet this dish will taste wonderful.

Kidney beans are a high protein food providing a number of health benefits. Learn about these health benefits by reading my article.

This is an easy dish to make as I have simplified the recipe so there is no need to roast the spices separately. Though both kidney beans curry and rice are being prepared as one-pot dishes, albeit separately, you will be able to taste the range of flavors of the spices used in both of them.

Do try this dish and give your feedback.

Cook Time

Prep time: 15 min
Cook time: 1 hour
Ready in: 1 hour 15 min
Yields: Serves 4 persons

Ingredients

  • for making rice
  • 2 tbsp oil
  • 1.5 cups rice
  • 3 cups water
  • 1 medium sized onion, sliced
  • 1 tsp jeera/cumin seeds
  • 2 tejpatta/bay leaves
  • 1 black cardamom, coarsley crushed
  • 3-4 cloves
  • 1/2 inch cinnamon
  • 1.5 tsp sendha namak/rock salt, or table salt
  • for making rajma/kidney beans curry
  • 1 cup rajma/kidney beans, soaked in water overnight
  • 2 medium sized tomatoes, chopped
  • 1-2 tbsp oil
  • 1 inch ginger, crushed
  • 1 green chilli, finely crushed
  • 10-12 garlic cloves
  • 2 medium sized onions, sliced
  • 1 tsp kasuri methi/dry fenugreek leaves
  • 1/2 tsp deghi mirch/red chilli powder
  • 1/2 tsp haldi/turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 tsp sendha namak/rock salt, or table salt
  • 1 liter + 1 cup water

Instructions

  1. In a pressure cooker add the rajma, onions, tomatoes, crushed ginger & green chilli, garlic cloves,garam masala, haldi powder, deghi mirch, salt, coriander powder & oil. Add 1 cup water as well and stir the mix
  2. Keep the heat on high. At the first whistle reduce heat to low and cook for 5 minutes more. Open the pressure cooker when the pressure subsides
  3. The rajma should have softened. Keep heat on high and stir till the water dries up then add the kasuri methi. Roast the rajma for 8-10 minutes stirring constantly
  4. Add 1 liter water and mix well then close the pressure cooker. Keep the heat on medium and at the first whistle reduce heat to low and cook for 15 minutes
  5. While the rajma is cooking you can make the rice on the side burner. Pre-soak the rice for 30 minutes before cooking
  6. Keep a kadahi/wok medium heat and add oil. When the oil is hotthe add the onions and we will saute them till they turn pink then add the cumin seeds, bay leaves, cloves, and cinnamon. Keep sauteeing the onions until they turn medium brown
  7. In between cooking when the pressure cooker whistle blows reduce heat to low and cook for 15 minutes more
  8. We are browning the onions so that the rice gets a brown tinge while cooking. If you wish to keep the rice white do not brown the rice. When the onions have brownedthe add about 1/4 cup water and stir a few times
  9. Add 1.5 tsp salt and stir a few times then add the soaked rice without the water. Also, add 3 cups water and mix well. Keep the heat on high and let the water come to a boil
  10. When the water starts bubbling a bit cover the rice with a lid and reduce heat to low. Cook till the water dries up and keep checking a few times in between. This should take about 15 minutes
  11. Put off the pressure cooker after 15 minutes and open it when the pressure subsides
  12. After 15 minutes of cooking all the water has dried and the rice is done. Put the lid back on and let the rice sit for 5 minutes
  13. Open the pressure cooker when pressure subsides. The rajma will be soft. If the gravy is thin boil it on high flame until you get the consistency you want. We boiled it for 5 minutes stirring in between
  14. Serve the rajma rice
5 stars from 1 rating of How To Make Rajma Chawal - Kidney Beans and Rice Recipe

© 2018 Rajan Singh Jolly

Comments

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    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      2 weeks ago from From Mumbai, presently in Jalandhar,INDIA.

      You can always add more/less of any ingredients as per your liking. Thank you for going through the recipe manatita.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      2 weeks ago from From Mumbai, presently in Jalandhar,INDIA.

      Thank you Rumana.

    • manatita44 profile image

      manatita44 

      2 weeks ago from london

      Thanks Rajan. I think I need to use more oil and perhaps some funugreek leaves as well in my cooking. Good for me.

    • rumanasaiyed profile image

      Rumana 

      3 weeks ago from Sharjah, UAE

      Looks awesome...

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      3 weeks ago from From Mumbai, presently in Jalandhar,INDIA.

      Yes, Dana, this dish is very popular in our country. Hope you can try it sometime. Thank you for visiting.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      3 weeks ago from From Mumbai, presently in Jalandhar,INDIA.

      Ajodo, my friend, thank you! Dinner will be got ready anytime you come.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      3 weeks ago from From Mumbai, presently in Jalandhar,INDIA.

      Thank you, Peggy. Hope you can taste it someday!

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      3 weeks ago from From Mumbai, presently in Jalandhar,INDIA.

      Thank you, Bill, for always being here.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      3 weeks ago from From Mumbai, presently in Jalandhar,INDIA.

      Rinita, that's a great way to describe it! This one dish is loved by most people. Thank you for your visit.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      3 weeks ago from From Mumbai, presently in Jalandhar,INDIA.

      Char, you can always cook the kidney beans in a pot, it will just take a while longer. Appreciate your visit.

    • Diana Lee profile image

      Diana L Pierce 

      3 weeks ago from Potter County, Pa.

      I love bean and rice dishes. I'm sure this is delicious. Thank you for sharing the recipe.

    • Endy Noble profile image

      Ajodo Endurance Uneojo 

      3 weeks ago from Lokoja, Nigeria.

      Jolly, you always decorate the table with good delicacies.

      When is the dinner? Lol

      Well, a well written article with adequate detail.

      Bless you!

    • Peggy W profile image

      Peggy Woods 

      3 weeks ago from Houston, Texas

      I like combinations of beans and rice. This recipe of yours sounds really good. Thanks!

    • billybuc profile image

      Bill Holland 

      3 weeks ago from Olympia, WA

      I'm not much of a bean eater. I don't dislike them; it's just something I rarely eat for whatever reason, but thanks for the recipe nonetheless.

    • Senoritaa profile image

      Rinita Sen 

      3 weeks ago

      All time favorite of mine, might even say comfort food:)

    • firstcookbooklady profile image

      Char Milbrett 

      3 weeks ago from Minnesota

      It sounds interesting, but, I am afraid of my pressure cooker, so will probably not try it. Thanks for sharing your recipe!

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