Rajma Rice – Pressure Cooker Style
Recipe Summary
- This recipe offers a quick and easy way to prepare delicious Rajma Rice in a pressure cooker. It combines soaked kidney beans and basmati rice with a rich, aromatic blend of Indian spices, onions, and tomatoes, delivering a dhaba-style flavor in a convenient one-pot meal.
All Ingredients - Main Ingredients
- Ghee 2 tbsp
- Cumin Seeds 1 tsp
- Bay Leaf 1
- Cinnamon Stick 1
- Green Cardamom 1
- Big Cardamom 1
- Big Onion 1 (sliced)
- Ginger-Garlic Paste 1 tbsp
- Green Chillies 1 (chopped)
- Turmeric Powder (Haldi) 1 tsp
- Red Chili Powder 2 tsp
- Coriander Powder 1 tsp
- Kitchen King Masala 1 tbsp
- Kasoori Methi 1 tsp
- Tomato Purée 2 (from 2 tomatoes)
- Soaked Rajma (Kidney Beans) 3/4 cup
- Salt to Taste
- Water 2.5 cups
- Soaked Rice 1 cup
- Ghee 1 tsp (for topping)
Tools You'll Need
- Pressure cooker
Don't have an ingredient? Try these swaps
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Base Tadka
Heat 2 tablespoons of ghee in a pressure cooker. Once hot, add 1 teaspoon of cumin seeds, 1 bay leaf, 1 cinnamon stick, 1 green cardamom, and 1 big cardamom. Sauté until the spices are fragrant, about .
Step 2: Sauté Onions and Aromatics
Add 1 big sliced onion to the cooker and cook until it turns translucent and slightly golden brown. Then, add 1 tablespoon of ginger-garlic paste and 1 chopped green chili. Sauté for about until the raw smell of ginger-garlic disappears.
Step 3: Add Powdered Spices
Stir in 1 teaspoon of turmeric powder, 2 teaspoons of red chili powder, and 1 teaspoon of coriander powder. Mix well to combine with the sautéed aromatics.
Step 4: Incorporate Kitchen King and Kasoori Methi
Add 1 tablespoon of Kitchen King masala and 1 teaspoon of Kasoori Methi (dried fenugreek leaves). Sauté the spices for another minute, ensuring they are well combined and fragrant.
Step 5: Cook Tomato Purée
Pour in the purée of 2 tomatoes. Cook the tomato mixture, stirring occasionally, until the oil begins to separate from the masala, indicating it's well cooked.
Step 6: Add Rajma and Season
Add 3/4 cup of pre-soaked rajma (kidney beans) to the cooked masala. Mix thoroughly to coat the rajma with the spices. Season with salt to taste and stir again.
Step 7: Pressure Cook Rajma
Add 2.5 cups of water to the mixture and mix everything together. Close the pressure cooker lid and cook for 4-5 whistles on a low flame to ensure the rajma is tender.
Step 8: Add Rice and Final Cook
Once the pressure is naturally released, open the lid. Add 1 cup of pre-soaked rice to the cooked rajma. Gently stir the rice into the rajma mixture. Add about 1 teaspoon of ghee on top of the rice for extra flavor.
Step 9: Finish Cooking Rajma Rice
Close the pressure cooker lid again and cook for 1-2 whistles on a low flame until the rice is perfectly cooked and fluffy. Once done, let the pressure release naturally before opening the lid.
Step 10: Serve
Open the cooker, gently fluff the Rajma Rice with a spoon. Serve hot, garnished with fresh coriander leaves.
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