Next in the Biryani series is Rajma Biryani . Kidney beans are a chock-a-block with protein, carbohydrates and fiber. Paired with boiled or steamed rice, Rajma-Chawal is an all time favourite dish in Punjabi households . It is a wholesome meal .One really doesn’t require a side dish with it .
Using the Rajma Chawal concept here is a delicious Biryani . The Biryani has been adapted from our favourite chef Sanjeev Kapoor. the Biryani taste is awesome and the simple everyday Rajma Chawal is made into a gourmet Biryani . The yogurt , mint leaves and cardamom really enhance the flavours of this Biryani.
I served the Protein Rich Biryani with pickled onion rings , green chilly, pickles and papad.
1 cup kidney beans
11/2 cups basmati rice
11/2 tsp + 2 tsp ghee
2 medium onions
2 tsp ginger garlic paste
2 green chilly slit
2-3 green cardamom
1 tsp red chilly powder
1 tsp garam masala
1/4 tsp turmeric powder
1″ ginger, julienne cutting
1 cup fried onion
Salt to taste
3 cups kidney bean stock
1/4 cup whipped curd
Coriander leaves, chopped
Mint leaves , roughly torn
Heat ghee and add sliced onions and sauté till the onions are translucent .
Add ginger garlic paste and slit green chilly , sauté for a minute.
Add cloves , cardamoms , red chilly powder, garam masala, turmeric powder , ginger juliennes and 1/2 cup fried onions . Sauté for a minute till the spices are roasted .
Add the kidney bean stock , bring it to a rolling boil.
Add kidney beans , yogurt , 1/2 tsp each of mint and coriander leaves.
Add lemon juice and finally rice .
Let the rice cook 50% and then add 1/4 cup of fried onions, rest of coriander and mint leaves.
After all the stock is absorbed , simmer the flame and add ghee ( optional but recommended for a aromatic and flavourful rice ) and cook covered with a heavy weight on the lid . Cook till the rice is completely cooked.
Transfer to a serving bowl , garnish the rice with the rest of fried onions, mint and coriander leaves .
I used 1/2 tsp of finely chopped red bell pepper and finely chopped spinach .