Rajma Chawal One-Pot
Use 1 Jammu Rajma potli while cooking the beans, not during the rice stage. Remove it once the rajma is tender.
Ingredients
For the Rajma
- Rajma — 1 cup / 200 g
- Water — 4 cups
- Jammu Rajma — 1 potli
For the One-Pot Rice
- Basmati rice — 1½ cups / 300 g
- Ghee — 2 tbsp
- Onion — 1 medium, finely sliced
- Ginger-garlic paste — 2 tsp
- Tomato — 1 large, chopped
- Kashmiri chilli powder — ½ tsp
- Turmeric — ¼ tsp
- Coriander powder — 1 tsp
- Salt — 1½ tsp, or to taste
- Cooked rajma — all of the above
- Rajma cooking liquid plus water — 2¾ cups total
For Finishing
- Fresh coriander — 2 tbsp
- Lemon wedges — to serve
Cooking Instructions
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1Soak the rajma overnight and pressure-cook it with 4 cups water and the Jammu Rajma potli until tender.
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2Remove the potli. Drain the beans, reserving the cooking liquid.
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3Wash the basmati rice until the water runs mostly clear and soak for 20 minutes. Drain.
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4Heat ghee in a wide pressure pan or heavy saucepan.
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5Add onion and cook until golden.
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6Add ginger-garlic paste and cook for 1 minute.
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7Add tomato, chilli powder, turmeric and coriander powder.
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8Cook until the tomato breaks down.
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9Add cooked rajma and drained rice and fold gently.
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10Measure the reserved rajma cooking liquid and add enough hot water to make 2¾ cups total liquid.
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11Add the liquid and salt.
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12Bring to a boil, then either pressure-cook briefly according to your cooker’s rice setting or cover tightly and cook over very low heat until the rice is tender and the liquid is absorbed.
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13Rest covered for 10 minutes.
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14Fluff gently with a fork or broad spoon and finish with coriander.
Do not add uncooked soaked rajma and rice to the cooker at the same time. Rajma requires substantially longer cooking and the rice will collapse long before the beans become creamy.
🍽️ Perfect Serving Pairings
My Take On Rajma Chawal One-Pot
This is a weeknight interpretation of rajma chawal in which cooked rajma and basmati rice finish together in one pot. The Jammu Rajma infusion flavours the beans during pressure cooking, allowing the final rice stage to stay simple and preventing loose whole spices from being scattered through the finished dish.
The Secret: Do not add uncooked soaked rajma and rice to the cooker at the same time. Rajma requires substantially longer cooking and the rice will collapse long before the beans become creamy.