Rajma Chawal Recipe,Indian Punjabi Traditional Recipe With "Muneeb Abbasi", Rajma Rice Recipe Step by Step

 Rajma Chawal Recipe,Indian Punjabi Traditional Recipe With "Muneeb Abbasi", Rajma Rice Recipe We guide Every Step in this Procedure So Let's Start:-

Muneeb Abbasi

Raajma Means Red kidney beans And Chawal Means Rice/Chawal.

 Rajma chawal or rajma rice is delicious rajma masala (red kidney beans masala) mixed with rice, a comfort food for many who grew up eating this great combination of carbs and protein. While I personally got introduced to the joys of rajma chawal fairly recently, I don't deny how comforting and filling it can be, especially after a long business trip or a vacation where you don't eat your usual food for extended periods of time .

راجما چاول یا رجما چاول مزیدار راجما مسالہ (سرخ گردے کی پھلیاں والا مسالہ(سرح لوبیا کی دال)  ) چاول کے ساتھ ملایا جاتا ہے ، بہت سے لوگوں کے لئے ایک راحت کا کھانا جو کاربس اور پروٹین کے اس عظیم امتزاج کو کھا کر بڑا ہوا ہے۔  حالانکہ میں نے ذاتی طور پر حال ہی میں راجمہ چاول کی خوشیوں سے تعارف کروایا ہے ، لیکن میں اس سے انکار نہیں کرتا ہوں کہ یہ کتنا آرام دہ اور پرسکون ہوسکتا ہے ، خاص طور پر طویل کاروباری سفر یا تعطیلات کے بعد جہاں آپ اپنا معمول کا کھانا زیادہ وقت تک نہیں کھاتے ہیں۔  .

 You may also like this rajma Chawal recipe with "Muneeb Abbasi"

 Rajma Chawal Recipe

 Prepare time

 8 hours

 Cook time

 20 mins

 Total time

 8 hours 20 mins

 Rajma chawal is a rice dish where cooked rice is mixed with rajma masala or kidney beans masala. A comfort food that comes together in a jiffy.

راجما چاول ایک چاول کی ڈش ہے جہاں پکے ہوئے چاولوں کو راجمہ مسالہ یا گردے کی پھلیاں(سرح لوبیا کی دال) مسالہ میں ملایا جاتا ہے۔  ایک سکون کا کھانا جو ایک لمحے میں جمع ہوتا ہے۔

 Author: Muneeb Abbasi

 Recipe type: Rice with Kidney Beans

 Cuisine: Indian

 Serves: 2-3

 Ingredients

 1 cup of rajma / red kidney beans

 1 cup of rice, Boiled

 1 large onion, sliced thin

 1 tomato, sliced

 ½ tsp of cumin / Zeera

 1" Piece cinnamon, powdered

 1" piece of ginger, grated

 2-3 green chillies, chopped (or ¾ tsp red chilli powder)

 ¼ tsp of turmeric powder

 1 tbsp of coriander powder

 1 tsp of amchur (dried mango powder) or use a little tamarind as a substitute

 1 tsp of chaat masala

 2 tbsp of oil

 Salt to taste

 Instructions:-👇

 Soak the rajma (kidney beans) for at least 8 hours or overnight. Pressure cook for 5-6 whistles until soft yet not mushy. Set aside.

راجمہ (سرخ گردے کی پھلیاں) کم از کم 8 گھنٹے یا رات بھر بھگو دیں۔  پریشر کھانا پکانا 5-6 سیٹیوں کے لئے

 Heat oil and add the cumin seeds. When they sizzle and begin to change colour, add the onions. When they turn pink, add the powdered cinnamon, ginger, and green chillies. Fry for 2-3 mins.

تیل گرم کریں اور زیرہ ڈالیں۔  جب وہ چکنے لگیں اور رنگ تبدیل کرنا شروع کریں تو ، پیاز شامل کریں۔  جب وہ براؤن ہوجائیں تو ، 

 Then add the coriander powder, amchur or tamarind, and turmeric. Mix well and cook for another 3-4 mins. My onion-masala mixture is red because I used red chilli powder instead of green chillies.

 Add the cooked rajma along with the water used to cook it in and the sliced tomato. Mix well and let simmer for 5 mins.

 When the gravy thickens a bit, add the chaat masala and salt. Mix well, bring to boil again and turn off heat.

 Add cooked rice and mix gently.

 Garnish with chopped coriander leaves (cilantro) and serve warm with some plain yogurt.

 Rajma Chawal Recipe with Step by Step Pictures

 1. Soak the rajma (kidney beans) for at least 8 hours or overnight. Pressure cook for 3-4 whistles until soft yet not mushy. Set aside.

 2. Heat oil and add the cumin seeds. When they sizzle and begin to change colour, add the onions. When they turn pink, add the powdered cinnamon, ginger, and green chillies. Fry for 2-3 mins.

 3. Then, add the coriander powder, amchur or tamarind, and turmeric. Mix well and cook for another 3-4 mins. My onion-masala mixture is red because I used red chilli powder instead of green chillie

 4. Add the cooked rajma along with the water used to cook it in and the sliced tomato. Mix well and let simmer for 5 mins

 5. When the gravy thickens a bit, add the chaat masala and salt. Mix well, bring to boil again and turn off heat.

 You can stop at this step, serve this in a bowl with rotis and call it rajma masala. Or, you can go ahead and make a one-pot meal out of it. Add cooked rice and mix gently.

 Garnish with chopped coriander leaves (cilantro) and serve warm with some yogurt. Rajma chawal thayyaar!

 Note:

 1. You can cook the rajma and rice together too. For that, make the masala as above and add the soaked rajma and washed, uncooked rice to the pressure cooker and cook for 4-5 whistles. I wanted to make sure I could adjust the spices and taste so didn’t opt for this the first time. Maybe next time that’s what I will do to save time.

 2. Using canned rajma (red kidney beans) will make this a super quick dinner idea. Or even otherwise, if you remember to soak the rajma in the morning, making it for dinner on a weeknight is a breeze.

By Muneeb Abbasi.