Rajma Biryani

Ingredients list for Rajma Biryani

• 1 cup Kidney beans boiled
• 1½ cups Basmati rice soaked and drained
• 2 teaspoons Ghee 1½ tablespoons +
• 2 medium Onions sliced
• 2 teaspoons Ginger-garlic paste
• 2 Green chillies slit
• 3-4 Cloves
• 2-3 Green cardamoms
• 1 teaspoon Red chilli powder
• 1 teaspoon Garam masala powder
• ¼ teaspoon Turmeric powder
• 1 inch Ginger cut into juliennes
• ½ teaspoons Green cardamom powder
• 1 cup Browned Onions
• to taste Salt
• 3 cups Kidney beans stock
• ¼ cup Thick yogurt
• 1 teaspoon Fresh mint leaves chopped, 1 tablespoon +
• 1 teaspoon coriander leaves chopped, 1 tablespoon +
• 2 teaspoons coriander leaves
• for garnishing Fresh mint sprigs

Method

1. Heat ghee in a non-stick pan. Add sliced onions and sauté for a minute.
2. Add ginger-garlic paste, green chillies, mix and sauté for 2 minutes.
3. Add cloves, green cardamoms, red chilli powder, ½ teaspoon garam masala powder, turmeric powder, ginger juliennes and ¼ teaspoon green cardamom powder, mix well and sauté for a minute.
4. Add ½ cup browned onions, mix and sauté for 2-3 minutes.
5. Add kidney beans, mix and cook for 2 minutes. Add salt and stock, stir to mix and bring to a boil on high heat.
6. Add yogurt and mix well. Add ½ tablespoon chopped mint and ½ tablespoon chopped coriander and mix well. Add lemon juice, mix well and cook for 2 minutes.
7. Add rice and mix well. Reduce heat, add remaining chopped mint and coriander and some browned onion. Sprinkle remaining garam masala powder, remaining cardamom powder and 2 teaspoons ghee. Cover and cook on low heat for 10-15 minutes or till the rice is fully cooked.
8. Transfer biryani in a serving bowl. Garnish with remaining browned onions, 1 teaspoon chopped mint and 1 teaspoon chopped coriander, ginger juliennes and a mint sprig and serve hot.