Authentic Rajma Rice Recipe – Kashmiri Red Kidney Bean Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Rajma Rice Recipe – Kashmiri Red Kidney Bean Delight

Hey everyone! If you’re anything like me, a comforting bowl of Rajma Chawal is pure soul food. It’s the kind of dish that instantly transports me back to my grandmother’s kitchen, filled with warmth and the aroma of spices. Today, I’m sharing my go-to recipe for this classic Kashmiri delight – a flavorful, hearty Rajma Rice that’s surprisingly easy to make.

Why You’ll Love This Recipe

This isn’t just any Rajma Rice recipe. It’s a celebration of flavors, a hug in a bowl, and a dish that’s guaranteed to become a family favorite. It’s relatively quick to put together (especially if you remember to soak those rajma!), and the result is a deeply satisfying meal that’s perfect for a cozy weeknight dinner or a festive gathering.

Ingredients

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

• 1 cup Rajma (Red kidney beans) – about 170g
• 1 cup Basmati rice – about 195g
• 1 Green chilli
• 1 & ½ teaspoons Ginger garlic paste
• 1 Onion
• 1 Tomato
• 12 Mint leaves
• 1 teaspoon Red chilli powder
• 1 teaspoon Garam masala powder
• ½ – 1 teaspoon Kasuri methi (dried fenugreek leaves)
• 1 teaspoon Lemon juice
• Salt to taste
• 2 tablespoons Ghee/oil
• 1 inch Cinnamon stick
• 1 Clove
• 1 Cardamom pod
• 1 teaspoon Cumin seeds/Shahi jeera

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Rajma (Red Kidney Beans): Varieties & Soaking Tips

There are a couple of popular rajma varieties – Chitra and Jammu. I prefer Chitra for its slightly creamier texture. Soaking is crucial! It reduces cooking time and makes the beans easier to digest. I usually soak mine overnight (8-10 hours) in plenty of water. Don’t skip draining and rinsing before cooking!

Basmati Rice: Choosing the Right Grain

Basmati is the way to go for that lovely fluffy texture. Look for aged basmati – it tends to be longer, more fragrant, and cooks up beautifully.

Spices: The Heart of Kashmiri Cuisine – Cinnamon, Clove, Cardamom

These aren’t just for fragrance! They add a beautiful warmth and depth to the dish. Using whole spices and tempering them in ghee is a traditional Kashmiri technique that really elevates the flavor.

Kasuri Methi: A Unique Flavor Profile

Kasuri methi adds a distinct, slightly bitter, and wonderfully aromatic flavor. It’s a key ingredient in many North Indian dishes. Don’t be shy with it!

Ghee vs. Oil: Regional Preferences & Flavor Impact

Traditionally, ghee is used for tempering, lending a rich, nutty flavor. You can absolutely use oil (vegetable or canola work well) if you prefer, but ghee really takes it to another level.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Rajma: Start by soaking your rajma overnight. Drain and rinse well. Then, add the soaked rajma to a pressure cooker with 1.5 cups of water. Pressure cook for about 4 whistles, or until the beans are tender. Set aside.
2. Temper the Spices: In the same pressure cooker (or a separate pot), heat the ghee over medium heat. Add the cinnamon stick, clove, cardamom, and cumin seeds. Let them sizzle for a few seconds until fragrant.
3. Sauté the Aromatics: Add the slit green chilli and sliced onion. Sauté for about a minute until the onion turns translucent. Stir in the ginger-garlic paste and cook until fragrant – about another minute.
4. Build the Base: Add the chopped tomato, salt, red chilli powder, kasuri methi, and garam masala powder. Cook until the tomatoes soften and the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
5. Combine & Cook: Now, add the cooked rajma and mint leaves to the tomato-spice mixture. Mix well. Drain the soaked rice and add it to the cooker along with 1.5 cups of fresh water. Squeeze in the lemon juice.
6. Pressure Cook Again: Close the pressure cooker and cook for 2 whistles. Once the pressure releases naturally (this is important!), fluff the rice gently with a fork.
7. Garnish & Serve: Garnish with fresh coriander leaves and serve hot!

Expert Tips

A few little secrets to make your Rajma Rice truly exceptional:

Achieving the Perfect Rajma Texture

Don’t overcook the rajma! You want them tender, but not mushy. Keep an eye on the pressure cooker and adjust the cooking time accordingly.

Tempering Techniques for Maximum Flavor

Don’t rush the tempering process. Allowing the spices to sizzle in the ghee releases their full aroma and flavor.

Balancing Spice Levels

Adjust the amount of red chilli powder to your liking. Start with less and add more if you prefer a spicier dish.

The Importance of Natural Pressure Release

Letting the pressure release naturally ensures the rice and rajma cook evenly and prevents them from becoming sticky.

Variations

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

Vegan Rajma Rice

Simply substitute the ghee with vegetable oil.

Gluten-Free Rajma Rice

This recipe is naturally gluten-free!

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Reduce the red chilli powder to ½ teaspoon or omit it altogether.
• Medium: Use 1 teaspoon of red chilli powder.
• Hot: Add an extra ½ teaspoon of red chilli powder or a pinch of cayenne pepper.

Festival Adaptations (Navratri, Diwali)

During Navratri, you can skip the onion and garlic for a vrat-friendly version. For Diwali, a richer, more elaborate version with a touch of cream is always a hit!

Rajma Pulao Variation

Add a little extra ghee and sauté the rice for a couple of minutes before adding the water for a Rajma Pulao. My friend, Priya, makes a fantastic version with browned onions!

Serving Suggestions

Rajma Rice is a complete meal in itself, but it’s even better with some accompaniments! I love serving it with:

• Onion Raita – a cooling yogurt dip
• Papad – crispy lentil wafers
• Pickle – a tangy condiment

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 the best way to soak Rajma for optimal cooking?

Soak the rajma in plenty of water for at least 8-10 hours, or overnight. Drain and rinse well before cooking.

Can I use a different type of rice for this recipe?

While basmati is preferred, you can use other long-grain rice varieties. Just adjust the cooking time accordingly.

How can I adjust the spice level of this Rajma Rice?

Adjust the amount of red chilli powder to your liking.

What is Kasuri Methi and can I substitute it?

Kasuri methi is dried fenugreek leaves. If you can’t find it, you can omit it, but it does add a unique flavor.

How do I prevent the Rajma from becoming mushy during pressure cooking?

Don’t overcook the rajma! Check for tenderness after 3-4 whistles and adjust the cooking time accordingly.

Can this be made in an Instant Pot?

Absolutely! Use the pressure cook function and follow the same cooking times.

Enjoy this recipe, and let me know how it turns out for you! I hope it brings a little bit of Kashmiri warmth to your kitchen.