RAJMA BIRYANI

RAJMA BIRYANI

Preperation Time
30 MINUTE
Cooking Time
30 MINUTE
Serves
2

Ingredients

  • • Basmati Rice - 1 cup
  • • Kidney beans - 1.5 cup or 1 can
  • • Water - 1.5 cup
  • • Onion - 1 large
  • • Ginger - 1/2 inch piece
  • • Garlic - 2 Cloves
  • • Oil - 3 tbsp
  • • Salt to taste
  • • Bay Leaf - 1
  • • Cumin seeds - 1/2 tsp
  • • Turmeric powder - 1/2 tsp
  • • Coriander powder - 1/2 tsp
  • • PRABHU RAJMA MASALA - 1/2 tsp
  • • Cumin powder - 1/2 tsp
  • • Chilli powder - 1/2 tsp
  • • Tomato - 1, large
  • • Plain Yogurt - 6 tsp
  • • Coriander leaves - a small bunch

Prepration

  • Soak kidney beans for 6 hours and pressure cook or if using canned beans, drain water completely and wash the beans well.
  • Wash the rice and soak it in 1.5 cups of water.
  • Slice the onion.
  • Chop the tomato.
  • Finely chop ginger and garlic
  • In a pan, warm the oil on medium flame.
  • Add bay leaves and cumin seeds.
  • When the cumin seeds splutter, add ginger and garlic and fry for a minute.
  • Add the sliced onion and fry to a golden brown colour. Reduce heat.
  • Add salt, turmeric powder, coriander powder, PRABHU RAJMA MASALA and cumin powder and saute for 1 min.
  • Then add the chopped tomato and cook until soft.
  • Then add yogurt after reducing to sim.
  • Cook for 2 min stirring constantly.
  • Add the kidney beans and rice with the soaking water.
  • Stir very gently. Increase the heat to high. Bring to a boil.
  • Reduce heat to low and cook for 15 - 20 min or until the rice is cooked.
  • Garnish with chopped coriander

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