Punjabi Rajma Rice: Your 7-Step Flavor Bomb

Step 1

Soak 1 cup rajma overnight. Drain and pressure cook with 3 cups water and a pinch of salt until soft.

Step 2

Heat 2 tbsp oil in a pan. Add 1 tsp cumin seeds, then sauté finely chopped 1 large onion until golden brown.

Step 3

Stir in 1 tbsp ginger garlic paste. Cook for 2 minutes. Add 2 chopped tomatoes, 1 tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, and 1 tsp garam masala. Cook until oil separates.

Step 4

Add the cooked rajma along with its water. Simmer on low heat, stir occasionally to thicken.

Step 5

Rinse 1.5 cup basmati rice until water runs clear. Cook rice with 3 cups water and a pinch of salt until fluffy.

Step 6

Finish rajma with fresh chopped coriander leaves and a squeeze of lemon juice for zing.

Step 7

Plate the rice and pour the flavorful rajma on top. Enjoy with a dollop of butter or a side of salad.