Hi, I’m Laura. Today, I will show you a way to make instant pot rajma chawal recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Instant Pot Rajma Chawal Recipe
Instant Pot Rajma Chawal is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Instant Pot Rajma Chawal is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have instant pot rajma chawal using 24 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Instant Pot Rajma Chawal:
- Take 1 cup Rajma/Red Kidney Beans
- Get 5 cups Water (For Soaking the Beans)
- Take 3 1/2-4 cups Water or Rajma Stock (For Gravy)
- Get 1 Large Tomato (Pureed)
- Take 1 tsp Tomato Paste (Diluted with Water)
- Get 1/2 tsp Cumin Seeds
- Get 3 Green Chillies (Cut into Half)
- Make ready 3 Dried Whole Red Kashmiri Chillies
- Get 1 Bay Leaf (Halved)
- Prepare 1/2 tsp Asafoetida
- Get 1/4 cup Oil
- Get 1/2 tsp Turmeric Powder
- Get 1 tsp Cumin Powder
- Take 1 tsp Coriander Powder
- Prepare 1 1/2 tsp Kashmiri Red Chilli Powder
- Get 1 tsp Red Chilli Powder
- Prepare 1 tsp Garam Masala Powder
- Get 1 tsp Kasuri Methi Powder
- Make ready 2 tbsp Ginger Garlic Paste
- Prepare Salt (As required)
- Make ready For the Steamed Rice:
- Prepare 1 cup Basmati Rice
- Make ready 1 1/4 cup Water
- Make ready 1 tsp Ghee
Instructions to make Instant Pot Rajma Chawal:
- Wash the Rajma/Red Kidney Beans well under running tap water and soak them in enough water for about 8 hours or overnight.
- Switch on the Instant Pot. Add the soaked Rajma alongwith water into the pot. Place a heat resistance stand and place a steel container on the stand. Add the rice, water and ghee in the container. Close the Instant Pot lid. Set the valve to Sealing. Press the Pressure Cook button and set it to High. Set the time for 7 minutes. After 7 minutes when the Instant Pot starts to beep. Do Not do a quick pressure release. Wait for 10 minutes and then release the rest of the pressure.
- Open the lid and check the rice. The rice will be nice, soft, fluffy and well cooked.
- Take out the stand and the rice container carefully and set aside. At this stage, the red kidney beans will be semi-done. Strain the beans and store the water, to be used later to make gravy.
- Press the saute button of your IP and set it on High. When the Instant Pot displays Hot, add oil.
- When the oil becomes hot, add cumin seeds, bay leaves, the chillies and asafoetida and allow them to sizzle for a few seconds. Add ginger-garlic paste and saute well until the raw smell leaves.
- Now add the tomato puree and salt and mix well.
- Add all the powdered spices and saute well until oil oozes out. Add the diluted tomato puree.
- Add the semi-done Rajma and saute well. Add the stored rajma boiled water. Mix well. The entire sauteing was done in 10 minutes.
- Press the Cancel Button. Put the lid on the Instant Pot and lock it. Set the valve to Sealing. Press the Pressure Cook button and set it to High. Set the time for 10 minutes.
- After 10 minutes, when the Instant Pot beeps, Do Not do a quick pressure release. Allow it to release naturally.
- Open the lid and adjust the consistency of the gravy. If you prefer thicker gravy, press Saute and set the time for 3 more minutes. And if you prefer a thinner gravy, add little more water and Saute again.
- Rajma Chawal is ready to relish with mango pickle.
- Also added rajma and chawal together in a pan and did a stir fry and made an egg fry as a side dish. It tasted even batter.
So that is going to wrap this up for this exceptional dish instant pot rajma chawal recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
