Rajma Chawal is one of the most famous North Indian delicacies made with spiced kidney beans, served with hot Basmati rice. This dish is perfect for a Sunday family lunch.
Prep Time

15 - 20 mins mins

Cook Time

40 mins mins

Total Time

1 hour mins

Serves

4 - 5

Ingredients

  • 2 cups Laila Basmati Rice
  • 3 cups of water
  • Salt to taste (optional)
  • 1 cup red kidney beans, soaked overnight
  • 2 onions, finely chopped
  • 6 cloves of garlic, finely chopped
  • 1 tbsp ginger
  • 2 green chilies, finely chopped
  • 2 tomatoes, finely chopped
  • Coriander leaves
  • tsp red chili powder
  • tsp turmeric powder
  • 1 tsp black pepper
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp butter
  • 1 tbsp oil

Method

  • For the steamed rice:
  • In a small-to-medium saucepan, rinse the rice 2-3 times with cool water.
  • Add water to approximately 1 inch or 1 finger joint above the rice.
  • Add salt if desired.
  • Cook on medium to medium high heat until the water has boiled down to the level of the rice.
  • Reduce heat to low. Cover and continue to cook 12-15 minutes. Do not stir or uncover.
  • Turn off heat and allow rice to steam undisturbed for at least 15 minutes.
  • Fluff with a fork before serving.
  • For making Rajma:
  • Cook the kidney beans in 3 cups of water and a pinch of salt for 20 - 30 minute till the beans is soft and tender.
  • Heat oil in a wok. Add the chopped onions and cook until onions turns golden brown. Add the garlic and green chili.
  • Soon after add in ginger, tomatoes and all the spices (chili powder, turmeric powder, cumin powder, coriander powder, salt and pepper). Cook till the oil separates.
  • Now add the cooked kidney beans along with butter and one cup of water and leave it to cook on low flame.
  • Garnish with coriander leaves and serve hot with Laila Basmati rice.
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