Skip to main content

Rajma/Red Kidney Beans Biriyani


For the final day of blogging marathon #27 I am sharing you a healthy,protein packed biriyani with the red kidney beans/rajma.
The recipe I got it from a cookery show and the original recipe is with chickpeas/channa but for a change I tried it with rajma.Now off to the recipe..................................................



Ingredients

IngredientQuantity
Basmathi rice1cup
Rajma/red kidney beans(soaked)1cup
Onion(thinly sliced)2nos.(medium size)
Tomato(finely chopped) 2nos.(medium size)
Mint leaves(chopped) fistful
Coriander leaves(chopped)fistful
Yogurt/curd/thayir3tbs
Salt11/2tsp
Oil3tbs
Hot water11/2cups

To Grind

IngredientQuantity
Ginger/inji1inch pice
Garlic/poondu5 cloves
Green chilly2nos.
Red chilly powder/milagai podi 1tsp
Coriander powder/dhania podi 11/2tsp
Cloves/lavangam4-5nos.
Cinnamon/pattai1 inch piece
Cardamom 1no.


Method 

Cook the rajma in a pressure cooker for 2 whistles with a pinch of salt,it should not be mushy.Meanwhile grind the ingredients given to grind to a fine and smooth paste.Soak the basmathi rice in water for 20 minutes.

Start by heating the pressure pan with oil and saute the onion till translucent then add the ground paste.Saute it till the raw smell disappears.

Now add the yogurt/curd,chopped mint and coriander leaves,saute it for a minute.Then add the cooked rajma and mix it well.

At this stage add the chopped tomato,salt and cook it mushy.Add the rice and fry it for a minute.


Add the hot water.Let it boil,close the pan and cook it for one whistle in a medium flame.Then keep it in a low flame for 5 minutes.Remove the lid,once the pressure subsides and fluff it with a fork.

Rajma biriyani is ready.Serve it with raita.


Enjoy...................................................


  • Do not cook the rajma for a long time otherwise it will turn mushy.
  • Instead of cooking it in a pressure cooker,it can be cooked in an open pot also.
Check out my fellow bloggers participating in Blogging Marathon#27.
Also linking to Only-Legumes event happenings my space started by Pari of Foodelicious.

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Vegetable Biriyani - Pressure Cooker Method

Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                  ...
Post a Comment
Read more