A Punjabi (North Indian) dish, traditionally cooked separately and served as a meal , we found an instant (pot🤪) way for those busy autumn days ! This recipe is a perfect one pot meal of yumminess !
Vegetarian | Vegan
Serving Size : 4
Prep ⏰: 10 mins | Cook ⏰ : 25 mins
Ingredients
2 cups boiled or canned kidney beans / rajma
2 cup rice (Basmati) ( can use quinoa as well)
1 cup chopped tomatoes
3/4 cup chopped onion
1 tbsp ginger garlic paste
1 small cinnamon stick / dalchini
1 star anise
2-3 cloves / lavang
1 tsp carom seeds / ajwain
1 tbsp cumin seeds / jeera
1 tsp mustard seeds
2 tsp coriander powder
1 tsp chilli powder
1 tsp turmeric powder
1 tsp garam masala
2 tbsp dry fenugreek leaves / kasuri methi
4 tbsp chopped cilantro
2 tsp oil
salt to taste
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Instructions
In 6 quart Instant Pot, select “Saute/More” mode with cook time of 10 mins.
Add oil and when warm, add cumin seeds , mustard seeds, cinnamon, star anise and cloves. Wait for cumin and mustard seeds to crackle and then add onions.
Sauté the onions till golden brown and add ginger-garlic paste. After a minute, add tomatoes.
Cook the mixture for 2 mins and add carom seeds, turmeric powder, chili powder, coriander powder and garam masala.
Sauté the mixture for 2 mins or till oil starts leaving the sides of the pot and then add the kidney beans/rajma and mix well. Add rice to the mixture and combine them.
Add 3 1/2 cups of water , coriander leaves, fenugreek leaves and about 1 tbsp of salt.
Cancel Sauté mode and select “Pressure Cook/High” mode with cook time of 4 mins. Once done , quick release the pressure (QPR).
Use a folk and lightly mix the cooked rice so it doesn't become a lump. Serve hot with raita (yogurt)/pickle and Enjoy !
Note : For traditional pressure cooker, follow same directions till Step 6 and cook for 3 whistles and then 4-5 mins on low heat.
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