How to make Rajma Biryani -
Especially for the vegetarians – rajma cooked with basmati rice and masalas to make a delicious biryani.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Kidney beans (राजमा), Basmati rice (बासमती चावल)
Cuisine : Indian
Course : Rice
For more recipes related to Rajma Biryani checkout Mexican Rice, Burrito Bowl, Rajma Pulao . You can also find more Rice recipes like Quick Fish Biryani Seafood Pulao - SK Khazana Methi Rice Rainbow Rice
Rajma Biryani Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 5-6 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Rajma Biryani Recipe
Kidney beans boiled 1 cup
Basmati rice soaked and drained 1½ cups
Ghee 1½ tablespoons + 2 teaspoons
Onions sliced 2 medium
Ginger-garlic paste 2 teaspoons
Green chillies slit 2
Cloves 3-4
Green cardamoms 2-3
Red chilli powder 1 teaspoon
Garam masala powder 1 teaspoon
Turmeric powder ¼ teaspoon
Ginger cut into juliennes 1 inch
Green cardamom powder ½ teaspoons
Browned Onions 1 cup
Salt to taste
Kidney beans stock 3 cups
Thick yogurt ¼ cup
Fresh mint leaves chopped, 1 tablespoon + 1 teaspoon
coriander leaves chopped, 1 tablespoon + 1 teaspoon
coriander leaves 2 teaspoons
Fresh mint sprigs for garnishing
Method
Step 1
Heat ghee in a non-stick pan. Add sliced onions and sauté for a minute.
Step 2
Add ginger-garlic paste, green chillies, mix and sauté for 2 minutes.
Step 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.
Step 4
Add ½ cup browned onions, mix and sauté for 2-3 minutes.
Step 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.
Step 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.
Step 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.
Step 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.
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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.
