Kashmir Rajma Rice Recipe – Authentic Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Kashmir Rajma Rice Recipe – Authentic Indian Comfort Food

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Kashmir Rajma Rice. It’s a dish that instantly transports me back to cozy evenings and the wonderful aromas of my grandmother’s kitchen. This isn’t just a meal; it’s a hug in a bowl, packed with flavour and tradition. You’ll absolutely love it!

Why You’ll Love This Recipe

This Kashmir Rajma Rice is the ultimate comfort food. It’s a beautifully fragrant and flavorful one-pot meal that’s surprisingly easy to make. The combination of tender kidney beans, fluffy basmati rice, and a rich, aromatic spice blend is simply divine. Plus, it’s perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this Kashmiri masterpiece:

• 1/3 cup Kashmir Rajma (approximately 75g)
• 1 cup Basmati rice (approximately 195g)
• As needed Salt
• 1.75 cups Water (approximately 415ml)
• 1 inch Ginger, roughly chopped
• 5 Garlic cloves
• 1-2 Green chili, depending on your spice preference
• 1/8 tsp Turmeric powder (about 0.3g)
• 1/2 tsp Red chili powder (about 2.5g)
• 1 tsp Coriander powder (about 5g)
• 2 Cloves
• 1 Cardamom
• 1 inch piece Cinnamon stick
• 1/2 tsp Fennel seeds (about 2.5g)
• 1 tbsp Cooking oil (approximately 15ml)
• 1 Bay leaf
• 1 Large onion, chopped
• 1 Tomato, chopped
• 1 tbsp Mint leaves, chopped
• 1 tbsp Curd/yogurt
• 1 tbsp Ghee (approximately 15ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Kashmir Rajma: A Regional Specialty – This variety of kidney bean is known for its beautiful colour and creamy texture. If you can’t find it specifically, any red kidney bean will work, but the Kashmiri variety really elevates the dish.
• Basmati Rice: Choosing the Right Grain – Basmati is key for that lovely fluffy texture. Look for aged basmati – it tends to be less sticky. I always rinse my basmati rice until the water runs clear before using it.
• Spices: The Heart of Kashmiri Cuisine – Cloves, Cardamom, Cinnamon & Fennel – Kashmiri cuisine is all about aromatic spices. Don’t skimp on these! Whole spices, freshly ground, really make a difference. If you don’t have whole, good quality ground spices are fine too.
• Oil & Ghee: Traditional Fats for Flavor – Ghee adds a richness and depth of flavour that’s hard to beat. It’s a traditional ingredient, but you can use oil if you prefer. I like to use a neutral oil like sunflower or canola.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, wash and soak the Kashmir Rajma in plenty of water for at least 12 hours, or even overnight. This helps it cook evenly and become beautifully tender. Separately, soak the basmati rice for about 30 minutes.
2. Now, let’s make the magic masala paste! Grind the ginger, garlic, green chili, turmeric powder, red chili powder, coriander powder, cloves, cardamom, cinnamon stick, and fennel seeds into a smooth paste. A little water helps it along.
3. Heat the cooking oil in a pressure cooker over medium heat. Add the bay leaf and sliced onions, and sauté until they turn translucent and slightly golden.
4. Add the ground masala paste to the pressure cooker and cook for a few minutes, stirring constantly, until the raw aroma disappears. Then, mix in the chopped tomatoes and cook until they soften.
5. Stir in the chopped mint leaves, curd/yogurt, soaked rice, soaked rajma, water, salt, and ghee. Give everything a good mix to ensure all the flavours are combined.
6. Close the pressure cooker lid and cook on low heat for 1 whistle. Once the whistle blows, let the pressure release naturally. Gently fluff the rice with a fork before serving. Serve hot with a side of raita!

Expert Tips

A few little things I’ve learned over the years:

• Don’t overcook the rajma! You want it tender, but not mushy.
• Rinsing the rice is crucial for preventing stickiness.
• Adjust the green chili to your spice preference.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: Simply skip the ghee and use oil instead. You can also use a plant-based yogurt alternative. My friend, Priya, makes a fantastic vegan version with coconut yogurt!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce or omit the green chili and red chili powder for a milder flavour.
• Festival Adaptations: This dish is often served during special occasions and festivals in Kashmir. It’s a wonderful addition to a festive spread.

Serving Suggestions

Kashmir Rajma Rice is delicious on its own, but it’s even better with:

• Raita (yogurt dip)
• A side salad
• Pickled onions

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions!

What is Rajma and where does it originate from?

Rajma is the Hindi name for kidney beans. It’s a staple ingredient in North Indian cuisine, particularly in the Himalayan region, including Kashmir.

What is the best way to soak Rajma for optimal cooking?

Soaking Rajma overnight in plenty of water is best. This rehydrates the beans and reduces cooking time.

Can I use a different type of rice besides Basmati?

While Basmati is traditional, you can use other long-grain rice varieties. However, the texture won’t be quite the same.

How can I adjust the spice level of this dish?

Reduce the amount of green chili and red chili powder, or omit them altogether.

What is the significance of using ghee in this recipe?

Ghee adds a unique richness and flavour that’s characteristic of Kashmiri cuisine. It also has a lovely aroma.

Can this be made in an Instant Pot?

Yes! You can adapt this recipe for the Instant Pot. Use the same ingredients and instructions, but cook on high pressure for 15-20 minutes, followed by a natural pressure release.