Name: Rajma Tahari recipe by Aalia Sabahat at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Kidney beans 100 gms; Basmati Rice 200 gms (washed and soaked for 20 minutes); Oil 100 ml; Onions 2 medium sized, sliced finely; Tomatoes 2 medium sized, finely chopped; Green Chilly 4-5 chopped.; Green Cardamoms 2; Cloves 3; Cinnamon stick 1 inch piece; Ginger paste 1 tsp; Garlic paste 1 tsp; 1 tsp red chilli powder; 1 tsp coriander powder; 1 tsp cumin powder; 1/2 tsp of turmeric powder; Salt as per taste; Water 1 litre; 1 small onion, sliced and fried to garnish; Kewra/ Rose water 1 tsp (optional)

Ingredients Serving: 4

Kidney beans 100 gms
Basmati Rice 200 gms (washed and soaked for 20 minutes)
Oil 100 ml
Onions 2 medium sized, sliced finely
Tomatoes 2 medium sized, finely chopped
Green Chilly 4-5 chopped.
Green Cardamoms 2
Cloves 3
Cinnamon stick 1 inch piece
Ginger paste 1 tsp
Garlic paste 1 tsp
1 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp of turmeric powder
Salt as per taste
Water 1 litre
1 small onion, sliced and fried to garnish
Kewra/ Rose water 1 tsp (optional)

Instructions

Soak the kidney beans overnight. (approximately 8 hours)
Heat oil in a cooker, then add in the whole spices and the onions and fry till it turns golden brown in colour.
Add the ginger and garlic paste, chopped tomatoes and green chillies. Then add all the powdered spices. Stir and cook until the oil separates itself.
Next, add in the soaked kidney beans. Then add in salt along with 1/2 litre of water and mix it well.
Pressure cook for 20 minutes on slow flame.
After this time, open the cooker lid and add the rice. Mix well and add 400 ml of water, then adjust the salt as per taste.
Add the kewra/ rose water. Pressure cook it again until 1 whistle blows, then turn off the flame.
Take it out in a serving dish and garnish it with fried onion slices.
Serve it hot with a raita or salad of your choice.

Similar Recipes