E-mail: kavitharamanan@rocketmail.com

Rajma Biryani

Ingredients

Basmati Rice 1 cup
Kidney beans 1 1/2 cup or 1 can
Water 1 1/2 cup
Onion 1 large
Ginger 1/2 inch piece
Garlic 2 cloves
Oil 3 tablespoons
Salt to taste
Bay leaf 1
Cumin seeds 1/2 tsp.
Turmeric powder 1/2 tsp.
Coriander powder 1/2 tsp.
Garam masala powder 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

Method:

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