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
• 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

How to Make Simple Rajma Biryani

• 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, garam 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 leaves.