Rajma Chawal - One Pot

Ingredients

Instructions

1. 01

   Add the dried rajma to a bowl and soak it in plenty of water for at least 8 hours or overnight. Drain and throw away the soaking water. Rinse the rajma well with fresh water.

2. 02

   Add the soaked rajma to the Instant Pot with fresh water and a little salt. Pressure cook on High for 5 minutes. This helps partially cook the rajma before making the rice.

3. 03

   Once the pressure releases, remove the partially cooked rajma and set it aside. Reserve a little cooking liquid if needed.

4. 04

   Wash the basmati rice 3 times with fresh water and drain well.

5. 05

   Turn the Instant Pot to Sauté mode. Add the ghee.

6. 06

   Once hot, add the cumin seeds, cloves, and star anise. Let them become fragrant.

7. 07

   Add the garlic and sauté briefly until aromatic. Add the chopped onions and cook until they become soft and lightly golden.

8. 08

   Add the tomatoes, turmeric powder, coriander powder, red chili powder, garam masala, and salt. Cook until the tomatoes soften and the masala comes together.

9. 09

   Add the partially cooked rajma back into the pot and mix well with the masala.

10. 10

    Add the washed basmati rice and gently combine everything.

11. 11

    Add 1 cup water (a 1:1 ratio with the rice). Adjust slightly if your rajma retained a lot of cooking liquid.

12. 12

    Close the lid, set the valve to Sealing, and cook on Pressure Cook (High) for 6 minutes.

13. 13

    Allow the pressure to release naturally for about 10 minutes, then carefully release any remaining pressure.

14. 14

    Fluff the rajma chawal gently and serve hot.

15. 15

    If using canned kidney beans, simply drain and rinse the beans well, then add them directly during the masala step and continue with the rice.

16. 16

    This comforting rajma chawal is delicious with a bowl of raita or topped with some pickled onions for a tangy crunch.