How to make Rajma Biryani Recipe - This kidney beans biryani is absolutely super.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Basmati rice (बासमती चावल), Kidney beans (राजमा)

Cuisine : Punjabi

Course : Rice

Rajma Biryani

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Rajma Biryani checkout Chicken Pulao , Jodhpuri Vegetable Pulao , Vegetable Biryani , Erra Sadam . You can also find more Rice recipes like Red Lentil Rice, Brown Imli Rice, Matki Pulao, Andhra Style Curd Rice. Or try out these recipes from Punjabi Cuisine like Palak Ki Chutney, Sabut Masoor Ki Khichdi, Dal Palak, Methi Wale Namak Paare.

Rajma Biryani Recipe Card

Rajma Biryani
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Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Rajma Biryani

  • Basmati rice 1 1/2 cups

  • Kidney beans boiled 2 cups

  • Kidney beans stock 2 cups

  • Ghee 3 1/2 tablespoons

  • Ginger-garlic paste 2 tablespoons

  • Red chilli powder 1 tablespoon

  • Garam masala powder 1 teaspoon

  • Turmeric powder a pinch

  • Green cardamom powder 1/4 teaspoon

  • Cloves 3-4

  • Green cardamoms 5-6

  • Green chilli paste 1 teaspoon

  • Bay leaves 2-3

  • Browned Onions 1 cup

  • Ginger cut into thin long strips 1 inch

  • Yogurt 1 cup

  • Juice of 1 lemon

  • Coriander leaves finely chopped 2 tablespoons

  • Fresh mint leaves finely chopped 20-25

  • Salt to taste

  • Saffron (kesar) a few strands

Method

Step 1

Heat 2 tbsps ghee in a rice cooker. Add kidney beans, ginger-garlic paste, red chilli powder, garam masala powder, turmeric powder, green cardamom powder, cloves, green cardamoms, green chilli paste, bay leaves, kidney beans stock, ½ cup browned onions, g

Step 2

Put the cooker on cook mode. Spread the rice over the kidney beans mixture. Sprinkle the remaining mint leaves, remaining browned onion and saffron strands over the rice. Drizzle some ghee on top.

Step 3

Cook for 12-15 minutes or till the cooker comes on warm mode. Transfer into a serving bowl and serve

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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