Rice With Rajma- Indian Food Recipe

Rajma Chawal has now likely entered the kitchen of every Indian the reason being it stands out to be one of the most relished Indian Cuisine. Rajma Chawal holds a distinct status in a household as it’s packed with a lot of proteins which are useful for vegetarians. It consists of rajma (red kidney beans) which are seasoned with cumin and other spices thus making it nutritious and delectable for the customers. 

Marinating the rajma: It is http://www.ricewithrajma.com/very important to soak rajma overnight as it helps with the cooking time and also enhances the taste. In case one does not have the time to pre soak the rajma, one can buy canned rajma but it’s worth noting that the flavor will not be the same as boiled rajma. Pressure cooker: The ideal way to make rajma is to put it in a pressure cooker as it cuts down on time and helps in turning the rajma into a soft buttery like texture whilst also avoiding them from turning into a gooey mess.

Preparing the onions: Onions tend to bring a lot of flavors into the food thus, they should be fried until they turn golden brown. Adding a small pinch of garam masala at this stage is also advised.

Cooking the rajma: As soon as the rajma beans are cooked and tender, the dish should be simmered for about 15-20 more minutes or until it has a thick creamy texture. In this case, it is advisable that rajma beans be constantly stirred at the bottom so that they do not get burned.

When the rajma is done cooking, it needs to be blended for a short while until it turns creamy. This should be enough to bring in the taste of all the spices as well as the onions. In addition, you may sprinkle in an element of kasuri methi for an additional flavor.