Rajma Rice

How to Prepare

1. Rinse and soak the rajma (kidney beans) overnight for 8-10 hours.
2. Pressure cook the soaked rajma with 6 cups of water and a pinch of salt for 5-6 whistles or until soft.
3. Wash and soak the rice for 30 minutes, then drain.
4. Heat 4 tablespoons of oil in a large pot over medium heat.
5. Add 2 teaspoons of cumin seeds and let them splutter.
6. Add 4 finely chopped onions and sauté until golden brown.
7. Add 4 teaspoons of ginger-garlic paste and sauté for 2 minutes.
8. Add 6 chopped tomatoes and cook until mushy.
9. Add 2 teaspoons of turmeric powder
10. 4 teaspoons of red chili powder
11. 4 teaspoons of coriander powder
12. 2 teaspoons of garam masala, and salt to taste. Mix well.
13. Add the cooked rajma along with its water and mix. Let it simmer for 10 minutes.
14. In a separate pot, cook the soaked rice with 10 cups of water and a pinch of salt until 80% done. Drain excess water.
15. Layer the partially cooked rice over the rajma gravy in the large pot.
16. Cover and cook on low heat for 15 minutes to allow flavors to meld (dum style).
17. Garnish with chopped coriander leaves and serve hot.