Rajma Biryani

Ingredients list for Rajma Biryani

• 1½ cups Basmati Rice
• 2 cups Kidney Beans boiled
• 2 cups Kidney beans stock
• 3½ tablespoons Ghee
• 2 tablespoons Ginger-garlic paste
• 1 tablespoon Red chilli powder
• 1 teaspoon Garam masala powder
• a pinch Turmeric powder
• ¼ teaspoon Green cardamom powder
• 3-4 Cloves
• 5-6 Green cardamoms
• 1 teaspoon Green chilli paste
• 2-3 Bay leaves
• 1 cup Browned Onions
• 1 inch Ginger cut into thin long strips
• 1 cup Yogurt
• Juice of 1 lemon
• 2 tablespoons Coriander leaves finely chopped
• + 20-25 leaves Fresh mint leaves finely chopped 2 tablespoons
• to taste Salt
• a few strands Saffron (kesar)

Method

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, ginger strips, yogurt, lemon juice, coriander leaves and 2 tablespoons chopped mint leaves, salt and mix well.
2. Put the cooker on cook mode.
3. Spread the rice over the kidney beans mixture. Sprinkle the remaining mint leaves, remaining browned onion and saffron strands over the rice.
4. Drizzle some ghee on top.
5. Cook for 12-15 minutes or till the cooker comes on warm mode.
6. Transfer into a serving bowl and serve hot.