Rajma with Rice, a beloved staple of North Indian cuisine, captures the essence of hearty comfort food with its wholesome blend of tender kidney beans, aromatic spices, and fluffy basmati rice. Originating from India’s vibrant culinary traditions, this dish offers a symphony of flavours and textures that delight the senses and leave a lasting impression.
About the Recipe
Rajma with Rice is more than just a meal; it’s a culinary journey through the vibrant flavours of North India. The dish begins with dried kidney beans soaked to tenderness, then cooked in a fragrant blend of spices, including ginger, coriander, cumin, and garam masala. These aromatic spices infuse the beans with rich flavour, complemented by the tangy zest of tomatoes and the freshness of coriander. Served alongside steamed basmati rice, infused with a hint of lemon juice for brightness, this dish offers a harmonious balance of textures and tastes that satisfy both body and soul. Whether enjoyed as a comforting weeknight dinner or showcased at special gatherings, Rajma with Rice is a timeless classic that never fails to impress.
Why You Will Love This Recipe
Prepare to love Rajma with Rice for its irresistible blend of flavours and textures. The tender kidney beans, cooked perfectly in a fragrant spice-infused gravy, offer a comforting warmth that soothes the soul. Paired with fluffy basmati rice, each bite is a delightful symphony of aromas and tastes, transporting you to the heart of India’s culinary heritage. Whether you’re a fan of Indian cuisine or simply seeking a wholesome and satisfying meal, Rajma with Rice will become a beloved favourite in your recipe repertoire.
Rajma with Rice
Cooking Tips
To enhance the flavours of Rajma with Rice, consider toasting the whole spices before grinding them for a deeper, more robust flavour profile. Additionally, allow the beans to simmer gently in the aromatic gravy to ensure they absorb all the delicious flavours. For perfectly fluffy rice, rinse the grains thoroughly before cooking and use a ratio of one part rice to one and a half parts water.
Cultural Context
Rajma with Rice holds a special place in the culinary landscape of North India. It is cherished as a beloved comfort food often served during festive occasions and family gatherings. Its origins can be traced back to the rich culinary traditions of Punjab, where hearty meals are celebrated for their comforting warmth and soul-satisfying flavours.
Serving and Storing Suggestions
This recipe serves four and requires approximately 30 minutes of active time and 8 hours to prepare. To serve, spoon the fragrant Rajma gravy over a mound of fluffy basmati rice and garnish with fresh coriander leaves for a vibrant pop of colour. Store any leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently on the stovetop or in the microwave before serving.
Other Similar Recipes
Nutrient Benefits
Rajma with Rice offers many health benefits thanks to its nutritious ingredients. Kidney beans are an excellent source of plant-based protein, fibre, and essential vitamins and minerals, while basmati rice provides complex carbohydrates for sustained energy. Combined with various aromatic spices, this dish satisfies the palate and nourishes the body, making it a wholesome and satisfying meal choice.
Rajma with Rice
Ingredients
- 200 gms Dried Kidney Beans
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tbsp Ghee
- 1/2 tbsp Ajwain
- 2 tbsp Coriander Seeds
- 1 tbsp Cumin Seeds
- 1/2 tsp Fennel Seeds
- 2 tbsp Ginger (chopped)
- 1 tsp Garam Masala
- 2 tbsp Tomatoes (chopped)
- 1 tbsp Fresh Coriander (chopped)
- 1 litre Water
- 100 gms Basmati Rice
- 5 ml Lemon Juice
- 150 ml Water
- Salt (as per taste)
Instructions
- Soak kidney beans in water for at least eight hours, then boil until tender. Drain and set aside.
- Prepare a powder from coriander, cumin, fennel, and ajwain seeds.
- In a pan, heat ghee and sauté chopped ginger until fragrant.
- Add red chilli powder, turmeric powder, tomatoes, and ground powder to the pan. Mix well.
- Add boiled kidney beans and the water used for boiling. Stir to combine.
- Season with salt and garam masala. Simmer for a few minutes until flavours meld.
- Wash basmati rice and soak in water for 30 minutes.
- Add soaked Rice, lemon juice, water, and salt to a separate cooking vessel. Cook until Rice is fluffy.
- Serve hot Rajma with Rice garnished with fresh coriander leaves.
Sign up for our newsletter
Frequently Asked Questions:
How long does it take to cook Rajma with Rice?
Preparing Rajma with Rice requires approximately 30 minutes of active time and 8 hours of total time, including soaking the kidney beans.
Can I customize the spice level of Rajma with Rice?
Yes, feel free to adjust the amount of red chilli powder to suit your preference for spiciness. You can also add green chillies for an extra kick of heat.
What can I serve alongside Rajma and Rice?
Rajma with Rice pairs well with various Indian breads, such as naan or roti, and a side of yoghurt or cucumber raita to balance the flavours.
Can I use canned kidney beans instead of dried ones?
While canned kidney beans can be used as a shortcut, cooking dried kidney beans from scratch allows you to control the texture and flavour of the dish more effectively.
Is Rajma with Rice suitable for vegetarians?
Rajma with Rice is a vegetarian dish packed with plant-based protein and wholesome ingredients, making it a nutritious and satisfying option for vegetarians and vegans.
1 comment
Recipe not complete