Yield / Serves
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Rajma (half small bowl)
Basmati Rice (1-2 small bowl)
Oil (1 tblspn)
Onion (1 no chopped)
Tomato Pickle (1-2 tspn)
Red chilli powder (1-2 tspn)
Mustard seeds (rai)
Cumin seeds (jeera)
Garlic-ginger paste/wet masala
Salt to taste
Water (2 cups)
Soak the rajma overnight in water.
Heat oil in a broad wok/kadhai. Add mustard & cumin seeds.
Add chopped onion & saute for 2 mins.
Add the garlic-ginger paste/wet masala,turmeric powder & saute for 2 mins.
Wash clean the rajma add & saute for 2-3 mins.
Soak the basmati rice in water for 15-20 mins.
Add red chilli powder,garam masala to the rajma,add one cup of water.
Cover the lid and cook for 15-20 mins.
Wash clean the basmati rice and spread over the rajma do not mix.
Cover the lid and cook for 1-2 mins.
Add about 1-2 tspn of tomato pickle and mix all the ingredients.
Add 2 cups of water,salt & cover the lid and cook for 15-20 mins.
The spicy rajma chawal rice is ready to eat.
Garnish with coriander leaves & serve with onion-cucumber salad & enjoy.
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