For the second day of Holiday Dishes, I have a biryani that I cooked on a weekend during my kids vacation. Kids love biryanis and if the vegetarian version tastes like a chicken they like it better. I wanted to make with this Rajma as I love lentils in rice combination. We are very fond of Channa Pulao.
The meal was a simple yet so delicious. It surely is a treat to cook during weekends or vacations. I have some chocolate dishes done during the vacation. I have ignored them to have a variety here.
Rajma Tomato Biryani
Rajma - 1 cup
Rice - 2 cups
For the Ground Masala
Cloves - 2 nos
Cinnamon - 2"
Cardamon - 1
Onions - 1 big
Tomato - 2 big
For the Masala
Bay Leaf - 1 big
Onion, julienne - 1 medium
Ginger Garlic paste - 1/2 tsp
Green Chilies - 2 nos
Red Chili - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Garam Masala - 1/2 tsp
Coriander leaves handful
Oil - 2 tsp
Ghee - 1 tsp
How to make the Rice in Pan
Wash and soak the rice in water for around 20 mins.
Soak the Rajma in plenty of water overnight. Change waters couple of times and pressure cook for 3 to 4 whistles or till it is softly cooked. Retain along with water aside.
In a mixer, take the spices, onions, and tomatoes and grind to a smooth paste.
Next in a nonstick pan, heat oil and saute the bay leaf along with onions. When the onions turn colour, add the ginger garlic paste, saute well.
Then add the ground masala and cook on high for the masala to get cooked well.
Now add all the spice powders and combine everything well. When the masala is well cooked, add the boiled rajma. Simmer till the masala is well coated around the rajma.
Next, drain the rice and add to the pan. If using basmati rice, add 3 cups water else 4 cups water. Combine on high and add water and bring to boil.
Cover with lid and simmer when the water starts to boil. Cook for 15 to 20 mins.
If required place this pan on a Tawa and cook for 5 mins.
Serve with raitha.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM