Rajma Chawal Recipe: How to Make Rajma chawal

Rajma which is also known as Red kidney beans is very popular in the North of the nation. Northerners just simply love the aroma of Rajma chawal coming from their kitchen, and they will never get tired of it. Honestly, there is no Punjabi on this earth who would deny the fact that Rajma is life. So, without any delay lets know how to make Rajma Chawal.

Rajma Chawal Recipe: How to Make Rajma Chawal
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The idea is to cook a bit spicy yet easy to melt in mouth rajma curry, and the rice should be well cooked and tender. Let's know more about the Rajma Chawal Recipe.
Recipe type: Main
Cuisine: North Indian
  • 2 cups Rajma soaked
  • 4 tbsp Oil
  • 1 large Onion chopped
  • 2 large Tomatoes Chopped
  • 2 Green chilies Chopped
  • 1 tsp Cumin seeds
  • 1 tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • 1 Tsp Garam masala Powder
  • 1 tsp Coriander powder
  • 1 tbsp Ginger garlic paste
  • 2 bay leaves
  • Salt as required
  • ½ cup Coriander leaves chopped
  1. How to Cook Rajma:
    Soak rajma for about 10 - 15 hours straight. Then take a pressure cooker and add soaked rajma to it and pour 4-5 cups of water. Now, let it cook for next 5-10 mins until the beans are easily mashable with your fingertips.
  2. Once it's done, Do not drain the stock at all, we will use it later in the masala instead of water.
  3. Keep aside cooked rajma and let it cool down, in the meanwhile we will prepare the masala.
  4. How to Make Masala:
    Take a kadhai and switch on the heat on a higher flame. Add some oil to it( it is always recommended to add a proper amount of oil to it, come on it's an Indian dish).
  5. Once the oil is heated, lower the flame and add cumin seeds and bay leaves to it and chopped onions. Fry the onions well, until light golden brown.
  6. Now, add ginger garlic paste to it and mix gently (remember to lower the flame here, add ginger garlic to fried onions can sometimes burn the onions as well, which is not good.)
  7. Once the raw smell of garlic is faded, add the chopped tomatoes to it and mix well for a perfect rajma chawal recipe (try and add little amount of salt so that they cook faster)
  8. After about ten mins, add all powdered masalas (salt, red chili, turmeric, and coriander) and mix well with also regularly adding few amount of rajma stock in between.
  9. Cook the masala for ten more mins till you start to see oil coming onto the surface. Throw in the chopped green chilies as well.
  10. Add cooked kidney beans to the masala and give a gentle mix (be careful, do not break the rajma, they are delicate now). Add in the generous amount of the remaining stock to it.
  11. Cook it for about 5-10mins more so that beans could get blend in nicely with the masala. Once you find it this step accomplished, turn off the heat and let it rest for 2mins. Then garnish it with some chopped coriander leaves.
  12. Serve it hot with steamed plain rice or jeera rice. You can also have it with naan or simple roti.
Nutrition Information
Serving size: 4 Calories: 300


How to make Paneer pulao: Paneer pulao Recipe


How to make Paneer pulao: Paneer pulao Recipe
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In India, you can come across a various type of rice varieties from different states and regions. As it's one of our staples, we love improvising it our way. Pulao is a dish which can be prepared in both vegetarian and non-vegetarian variations. To be true, it is quite easy to cook and will not take much of your kitchen and cooking time. Paneer pulao is also a delightful and lip-smacking dish that you need to try tonight. To be precise, you add your choice of vegetables, maybe one or two, and chunks of Indian cottage cheese as well. It's a treat to vegetarians or paneer lovers out there. So, note down the ingredients from the list below.
Recipe type: Main
Cuisine: North Indian
  • 2 tbsp Cooking Oil
  • 3 cups Rice Washed and soaked
  • 1 large onion sliced
  • 1 large tomato chopped
  • Two green chilies chopped
  • 1 cup green peas soaked
  • 200 gms Paneer cut into small chunks
  • 2 tablespoon Curd or yogurt
  • One tablespoon ginger garlic paste
  • 2 Bay leaves
  • 3-4 cloves
  • 3- 4 cardamom pods
  • Salt to taste
  • 1 Tsp Red chili powder
  • ½ tsp Turmeric powder
  • One tsp Garam masala Powder
  • Coriander leaves chopped
  1. Before starting the cooking, wash three cups of rice and soak it for 10-15mins in a bowl.
  2. Take a pressure cooker and switch on the heat on higher flame for 1 minute. Add cooking oil to it and add all whole spices.
  3. Throw in sliced onions and fry it well. Put one tablespoon of ginger garlic paste and green chilies into it.
  4. Mix it well and do not overcook or burn the onions, you just need to fry to golden brown.
  5. Now add green peas and cook for about five mins and add all powdered masalas as well. Keep on adding little amount of water in between so that the masala won't get burnt. Now throw in tomatoes and stir well and cook for next five mins until oil comes on the surface of the masala. It is the right time to put in the yogurt.
  6. Keep on stirring the masala, for next 5-10 mins on medium flame. (It is optional to add Kasuri methi at this moment, only if it's available).
  7. Once the masala is ready, take the soaked rice and add it to the masala and pour in at least 5 cups of water. Mix everything properly.
  8. Put on the lid and cook it for 5-10mins and turn off the heat. Take off the lid after 10mins and serve as it is. Garnish some coriander leaves now and Dish out.
Nutrition Information
Calories: 200


How to Make Lemon Rice: Lemon Rice Recipe

Lemon rice is one super easy and lip smacking spicy dish that does not require a lot of time, patience, and so many ingredients either. Lemon Rice recipe is popular in South Indian cuisine. So let’s quickly run through the ingredients.

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Lemon Rice Recipe: Step by Step
Prep time
Cook time
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Lemon rice is a lip smacking spicy dish that does not require a lot of time, patience, and so many ingredients either.
Recipe type: Main
Cuisine: South Indian
  • 2 tbsp Cooking Oil
  • 1 tbsp Mustard seeds
  • ½ tbsp Asafoetida
  • ½ tbsp Fenugreek seeds
  • 2 tbsp Split black grams
  • Salt as per need
  • 1 Lemon
  • 4-5 Curry leaves
  • 2 Dried red chilis
  • ½ tbsp Turmeric powder
  • ½ cup Peanuts
  • 1.5 cup Boiled rice
  • ½ cup Grated coconut
  1. Step 1: Heat a pan and add 2 tbsp cooking oil to it. Once the oil heated well add one tbsp of mustard seeds to it, followed by half tbsp of asafoetida and at least four to five fresh and washed curry leaves. Stir all the ingredients well in the pan.
  2. Step 2: Now, add half tbsp fenugreek seeds, two tbsp split back grams(remember to wash it nicely). Add two whole dried red chilies. Break them into halves, then throw them in the pan and toss everything well.
  3. Step 3: Boil 4 cups of water. In the meanwhile, take one and a half cups of rice and wash them thoroughly. Once the water is boiling, add rice to it. Remember to cook the rice gently. You may also add half tbsp of salt to the boiling rice.
  4. Step 4: Once the rice is boiled thoroughly, drain the excess water and put the rice in a bowl. Now in the pan, add peanuts and roast them with other ingredients as well.
  5. Step 5: Add rice to the pan, and instantly add salt to it. Mix rice well, so that everything gets coated well in the rice. Take a lemon and cut it into a half. Squeeze the whole lemon juice into the rice and again give a good mix.
  6. Step 6: As rice is already boiled, you do not need to cook them for too long. It is always optional to add grated coconut to enhance the taste.
  7. Serve it hot with mango pickle or masala raita.
Nutrition Information
Serving size: 1-2 Calories: 300