Rajma Biryani ~ Spiced Red Kidney Bean Rice

Rajma or the  red kidney beans  are very popular in India. Although the kidney bean is not of Indian origin, it is part of regular diet in Northern part of India. It got its name as Kidney bean because the bean looks in a shape of Kidney. The combination of Rajma and rice is a top favorite dish for North Indians, specially in Punjab. Click here to see other benefits of adding  Rajma to your meal.

Today we are starting with 4th week of BM 50. My theme for this week is "1 Ingredient in different category". So for next 3 days I will be cooking Rajma / Red kidney bean in different categories. For day 1 am here with Rajma Biryani. Spicy and Healthy Biryani served with raita is my todays special dish. Here goes the recipe......

                                   

We need:


Rajma 1 cup
Basmathi Rice 3 cups
Onion 1 medium
Chopped Cilantro 1/2 cup
Chopped Mint leaves 1/2 cup
Fried onions 1/2 cup
Slit green chilies 3
Ginger garlic paste 1 spoon
Chili powder 1 spoon
Turmeric powder 1/2 spoon
Salt to taste
Shan Sindhi Biryani masala 2 spoons
Yogurt / curds 1/4 cup
Cloves 4
Bay leaf 1
Cinnamon  stick 1 inch 1
Green Cardamom 3
Black peppercorns 5
Oil 1/4 cup


Method:


Wash and soak rajma in water overnight.
Now presser cook rajma with water for 3 whistles.
Wash and soak rice in water for 30 minutes.
In a large pan or cooker heat oil and add all the whole garam masalas.
Saute for few seconds to  add sliced onions and green chili.
Saute for a minute and add ginger garlic paste.
Cook till the raw smell disappears.
Now add turmeric powder, chili powder, 1/2 of chopped  mint and cilantro leaves.
Also ad 1/2 of the fried onions.
Mix well and add the cooked rajma without water.
Now add yogurt and mix well.
Add 7 cups water and  add salt  to taste.( You can also use the rajma water which is left out  after boiling them )
Once the water boils add soaked rice and rest of the mint, cilantro and fried onions.
Stir the rice once and cook on high flame till water almost disappears and bubble appear on top. That is when you reduce the flame and cover to cook further.
Cook on low to medium flame till done.
Serve hot with raita.

                                       

Check to see what my fellow bloggers are cooking for BM 50