An absolute delicious, healthy and lip-smacking Spicy Rice. You will simply love to carry this glorious Biryani in Lunch box. A simple onion raita pairs excellent with this Kidney beans Biryani. This Kidney Beans and Tomato Biryani is an easy to make recipe. The mild tanginess taste of the tomatoes blends with the fresh Indian spices make this Biryani extremely impressive...
ALSO SEE THE RECIPES OF MUSHROOM BIRYANI & EASY SPICY VEG BRIYANI
Pre time: 10 mins
Cooking time: 15 mins
Serves: 4
Ingredients for making Rajma & Tomato Biryani:
- Red Kidney Beans / Rajma 100 gms (Handful) soaked overnight.
- Basmathi Rice 250 gms / 2 cups
- Thinly sliced Onions from 2 onions
- Bay leaves 2
- Few Cloves & Cinnamon with 1 Green cardamom coarsely crushed 1 tea spoon together
- Oil 3 table spoons
For Grinding in to paste :
- Tomatoes 4
- Chopped Onions from 2 onions
- Kashmiri chilli powder 1 tea spoon
- Coriander seed powder 2 tea spoons
- Fennel Seeds 1 tea spoon
- Coriander leaves washed handful
- Garlic pods 10
- Ginger piece peeled 2 inch
Grind all the above items to fine paste and keep aside.
How to make Rajma & Tomato Biryani?
Pressure cook the Kidney beans with little salt to soft.
Wash Basmathi rice 15 minutes before making the rice, rinse the water out and keep aside.
Now heat a heavy bottomed pan with oil.
Put the Bay leaves in it. Add the crushed spices.
Fry the chopped onions to light brown in it.
Now pour the ground paste and boiled Kidney beans in to it with required salt.
Keep frying till the raw smell goes and the oil separates.
Add the soaked rice in it and pour 3 and 1/2 cups of water. (Since already the paste is pulpy no need for 1:2 cups of water for this recipe).
Mix well with a ladle and close hot pan with a lid. Keep the flame to minimum/low.
Leave it for cooking for 15 minutes. Switch off the stove after 15 minutes.
After switching off the stove leave it undisturbed for 10 minutes.Open the lid and stir the rice gently.
The succulent Rajma Biryani is ready now.
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