Rajma Biryani Recipe-Rajma Rice-Sunday Lunch Recipes Series 28

• Kashmir Rajma – 1/3 cup ( Its small in size than usual rajma)
• Basmati rice – 1 cup
• Salt – as needed
• Water – 1.75 cups

To grind

• Ginger – 1 inch & Garlic – 5 cloves OR G&G paste – 1/2 tbsp
• Green chilli – 1-2 no
• Turmeric powder – 1/8 tsp
• Red chilli powder – 1/2 tsp
• Dhania powder – 1 tsp
• Cloves – 2 nos
• Cardamom – 1 no
• Cinnamon – 1 inch piece
• Fennel seeds – 1/2 tsp

To saute

• Cooking oil – 1 tbsp
• Bayleaf – 1 no
• Big onion – 1 no
• Tomato – 1no
• Mint leaves – 1 tbsp chopped
• Curd/yogurt – 1 tbsp
• Ghee – 1 tbsp

• Wash and soak the rajma for 12 hours or overnight.I used Kashmiri rajma.So my rajma looks small in size( I soaked in hot box adding hot water.So mine cooked very soft).Wash and soak the basmati rice for 30 minutes.

• Grind all the ingredients given under “ to grind” to a smooth paste.Set aside.

• Heat oil in a pressure cooker base. Saute the bayleaf,sliced onions.Saute till onion turns transparent.Add the ground masala paste.Saute till the raw smell goes off.Add the chopped tomatoes & saute till mushy.Add the chopped mint leaves,curd and mix well.

• Add water,salt and soaked rice & rajma.Add ghee & pressure cook in low flame for one whistle in low flame.Open the cooker,fluff the rice with a fork.Serve with raita !

Enjoy !

• Adjust the quantity of spices as per your taste
• You can use the regular rajma in place of kashmiri rajma..