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Rajma Biryani

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This kidney beans biryani is absolutely super.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Preparation Time : 31-40 minutes

Cooking time : 31-40 minutes

Servings : 4

Rajma Biryani

Main Ingredients

Basmati rice, Kidney beans

Cuisine

Punjabi

Course

Rice

Level Of Cooking

Medium

Ingredients

  • Basmati rice
    1 1/2 cups
  • Kidney beans boiled
    2 cups
  • Kidney beans stock
    2 cups
  • Ghee
    3 1/2 tablespoons
  • Ginger-garlic paste
    2 tablespoons
  • Red chilli powder
    1 tablespoon
  • Garam masala powder
    1 teaspoon
  • Turmeric powder
    a pinch
  • Green cardamom powder
    1/4 teaspoon
  • Cloves
    3-4
  • Green cardamoms
    5-6
  • Green chilli paste
    1 teaspoon
  • Bay leaves
    2-3
  • Browned Onions
    1 cup
  • Ginger cut into thin long strips
    1 inch
  • Yogurt
    1 cup
  • Juice of 1 lemon
  • Coriander leaves finely chopped
    2 tablespoons
  • Fresh mint leaves finely chopped
    20-25
  • Salt
    to taste
  • Saffron (kesar)
    a few strands

Method

Step 1


Heat 2 tbsps ghee in a rice cooker. Add kidney beans, ginger-garlic paste, red chilli powder, garam masala powder, turmeric powder, green cardamom powder, cloves, green cardamoms, green chilli paste, bay leaves, kidney beans stock, ½ cup browned onions, g

Step 2


Put the cooker on cook mode. Spread the rice over the kidney beans mixture. Sprinkle the remaining mint leaves, remaining browned onion and saffron strands over the rice. Drizzle some ghee on top.

Step 3


Cook for 12-15 minutes or till the cooker comes on warm mode. Transfer into a serving bowl and serve

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