Instant Pot Rajma Rice Recipe – Authentic Indian Kidney Bean Pilaf

Last Updated on 2 months by Neha Deshmukh

Instant Pot Rajma Rice Recipe – Authentic Indian Kidney Bean Pilaf

Hey everyone! If you’re anything like me, you’re always looking for comforting, flavorful meals that don’t take all day to make. This Instant Pot Rajma Rice is exactly that – a warm hug in a bowl, packed with goodness, and surprisingly quick to whip up. I first made this when I was craving something my mom used to make, but needed a faster route than the traditional stovetop method. Trust me, the Instant Pot doesn’t disappoint! It’s become a regular in my kitchen, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Rajma Rice (sometimes called Rajma Chawal) isn’t just delicious; it’s a complete meal in one pot! It’s perfect for a weeknight dinner, a cozy weekend lunch, or even meal prepping. The combination of fluffy basmati rice and hearty kidney beans, infused with aromatic spices, is simply irresistible. Plus, the Instant Pot makes it incredibly easy – minimal effort, maximum flavor!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Basmati Rice
• 1.5 cups Water
• 2 cups Cooked Rajma or Kidney Beans
• 2 medium Onions
• 1 teaspoon Ginger Garlic Paste
• 4 Cloves
• 2 Bay Leaves
• 1 piece Mace
• 2 inch sticks Cinnamon Sticks
• 1 teaspoon Cumin Seeds
• 1 tablespoon Ghee or Clarified Butter
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Kashmiri Red Chili Powder
• 1 teaspoon Garam Masala
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Basmati Rice: This is the rice for Indian cooking. Its long grains and delicate aroma are perfect for pilafs. I prefer aged basmati for the best texture – it stays fluffier. (Approximately 180g)
• Ghee: Ghee (clarified butter) adds a richness and nutty flavor that’s hard to beat. You can substitute with oil, but ghee really makes a difference. (Approximately 14g)
• Kashmiri Red Chili Powder: Don’t skip this! It provides a beautiful color and mild heat. It’s different from regular chili powder, focusing more on color than intense spice.
• Rajma/Kidney Beans: Rajma preparation varies across India. Some families soak and pressure cook the beans from scratch, while others (like mine!) use pre-cooked or canned kidney beans for convenience. If using dried beans, soak them overnight and pressure cook until tender before adding them to the rice.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and soak the basmati rice for about 15 minutes. Then, drain it well. This helps remove excess starch and results in fluffier rice.
2. Now, set your Instant Pot to the ‘Sauté’ mode. Add the ghee, cumin seeds, cloves, cinnamon sticks, bay leaves, and mace. Sauté for a minute or two, until everything smells wonderfully fragrant. This blooming of the spices is key!
3. Add the sliced onions and ginger-garlic paste to the pot. Sauté until the onions turn translucent and slightly golden brown – about 5-7 minutes. Patience here builds flavor.
4. Stir in the soaked rice, cooked kidney beans, turmeric powder, Kashmiri red chili powder, garam masala, and salt. Mix everything well, ensuring the rice is coated with the spices.
5. Pour in the water. Close the Instant Pot lid, making sure the valve is set to ‘Sealing’. Pressure cook on high for 5 minutes.
6. Once the cooking cycle is complete, allow for a quick-release of pressure. Fluff the rice gently with a fork.
7. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t overcook the rice! 5 minutes is usually perfect, but adjust based on your Instant Pot model.
• For extra flavor, add a pinch of saffron strands soaked in a tablespoon of warm milk to the rice before pressure cooking.
• If the rice is slightly sticky, let it sit for 10 minutes after fluffing. It will absorb any excess moisture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with vegetable oil.
• Spice Level Adjustment: Add more Kashmiri red chili powder for a bit more heat, or a pinch of cayenne pepper if you’re feeling bold! My friend, Priya, loves adding a chopped green chili for a real kick.
• One-Pot Variation: If you’re short on time, you can skip the sautéing step and add all the ingredients to the Instant Pot at once. It won’t have quite the same depth of flavor, but it’s still delicious.
• Festival Adaptations: During Navratri or Diwali, I sometimes add a handful of chopped vegetables like carrots and peas for a more festive touch.

Serving Suggestions

Rajma Rice is fantastic on its own, but it’s even better with some accompaniments!

• Raita: A cooling yogurt dip is the perfect counterpoint to the spices.
• Yogurt: A simple side of plain yogurt works wonders.
• Salad: A fresh cucumber and tomato salad adds a refreshing element.
• Pickle: A tangy Indian pickle (achaar) is a classic pairing.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. You might need to add a splash of water to rehydrate the rice.

FAQs

Let’s answer some common questions:

• Is this recipe Gluten-Free? Yes! This recipe is naturally gluten-free.
• Can I use a different type of bean? Absolutely! Pinto beans or black beans would also work well.
• What is the best type of rice to use for this pilaf? Basmati rice is highly recommended for its flavor and texture, but long-grain rice can be used in a pinch.
• How can I adjust the spice level? Use more or less Kashmiri red chili powder, or add a pinch of cayenne pepper.
• Can I make this on the stovetop? Yes, you can! Sauté the spices and onions in a pot, then add the rice, beans, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through.

Enjoy! I hope this Rajma Rice becomes a favorite in your home, just like it is in mine. Let me know in the comments how it turns out!