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, Kidney beans

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.

Rajma Biryani Recipe - How to make Rajma Biryani


Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium


  • Basmati rice 1 1/2 cups

  • Kidney beans boiled2 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 strips1 inch

  • Yogurt 1 cup

  • Juice of 1 lemon

  • Coriander leaves finely chopped2 tablespoons

  • Fresh mint leaves finely chopped20-25

  • Salt to taste

  • Saffron (kesar) a few strands


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