Kulhad wale Rajma Chawal

Kulhad wale Rajma Chawal is the famous Punjabi Style cooked Rajma served with rice and accompaniments in an earthen pot called had.

Kulhads are earthen pots and these are available in various sizes and shapes. kulhars are made by firing in a kiln and are almost never reused and are like a disposable cup. Tea or chai is one of the most popular drinks served in these kulhads. The tea gets an earthy aroma which is very appealing. In winters we see milk being boiled in huge broad karahis and served in these kulhads. We see rasgullas being packed in these kulhads which are much bigger in size. The Indian kulfis and phirnis are also served in these kulhads.

Are you guys wondering why am I talking about kulhads when I am working on a marathon where I have chosen to post all rice based recipes? Well, I am serving Rice with a Twist and today’s rice are in a kulhad !

I was in Delhi for a day to see mom, since I was there only for a day I didn’t want to step out to eat all the chats that I normally do. My nephew didn’t want to deprive me of my favourite food so there was complete Chandni Chowk on the dinner table. The Bedmi Saag , Golgappas, Dahi Bhallas, Gulgule, some Momos! Well, none of this was new for me. There were two kulhads packed with a leaf and tied with a red cotton thread. I assumed it to be some dessert, but I was shocked to see some kind of pickle and chutney on the surface, I checked with a spoon and I saw Chole Chawal! The next kulhad had Rajma Chawal! I could see my nephew grinning, he was happy to see his bua discovering something new.

I first inspected the ingredients in the kulhad , there were rice, Rajma, chutney, pickle and some onion. Absolutely amazing! I gobbled down all that was in that kulhad and simply loved the idea. The kulhad is first filled with hot rice, then Rajma curry is poured over it. A layer of mint chutney, some onion rings and a slice of pickle normally are used as a garnish. The kulhad is sealed with a leaf and tied with a cotton thread. The Rajma Rice absorb the earthy flavours, thus making it all the more delicious I am a typical Delhiite who loves Rajma Chawal, Punjabi Kadi Chawal, Chole Chawal and this earthy Rajma Chawal tasted the bset I have ever had.

I have used Golden Sella Basmati Rice here as this rice has a strong ability to absorb the flavours of herbs and spices. Since the grains are elongated post-cooking each rice grain separates out perfectly after cooking. My brother tells me that Golden Sella is the rice that is normally used for rice dishes at weddings.

Oh, by the way, did I tell you guys that my maternal family had rice mills and it was a flourishing business some 40 years back. With time the new generation has gone into different professions and the rice mills have closed down.

Kulhad wale Rajma Chawal

Ingredients

Rice

1 cup Golden Sella basmati rice
1 tbsp ghee
1 bay leaf
1 small stick cinnamon
2 green cardamoms
2 cloves
Salt to taste
Rajma

Other ingredients

Mint chutney
Carrot pickle
Onions

Method

Wash and soak the rice for about 20 minutes.
Heat 1 tbsp ghee, add the bay leaf, cinnamon, cloves and cardamom.
Add 2 cups water and let it come to a boil.
Add salt and rice.
Cook the rice with the absorption method.

How to serve in Kulhads

Fill half the kulhad with the prepared rice.
Pour ladleful of Rajma curry over it.
( make sure it is not too less or too much, it should be just enough for the rice to be moist )
Drizzle some mint chutney.
Add a slice of carrot pickle and some onions.
Serve individual portions, which are perfect for parties.
Seal the kulhad with a leaf and secure it with a cotton thread, if carrying it to a party.

Rajma Rice happens to be a hot favourite, check different styles of serving them-

Rajma Biryani

Rajma ka Madra

School Reunioun with Rajma Chawal

Here is what I have been posting under the Biryani, Pulao, Khichadi Festival –

Day 1 How to cook Rice with Absorption Method
Day 2 How to cook Perfect Rice for Biryani
Day 3 How to cook Rice in a Pressure Cooker
Day 4 How to cook Rice in a Microwave
Day 5 How to cook Rice in a Rice Cooker
Day 6 How to cook Basic Khichadi
Day 7 Undhiyu Biryani 
Day 8 Banarasi Tandoori Biryani
Day 9 Bharwan Mirch ki Biryani
Day 10 Sindhi Thooma wara Chawara
Day 11 Achaari Panneer Pulao
Day 12 Nuts Pulao
Day 13 Mumbai Tawa Khichadi
Day 14 Vegetable Layered Khichadi
Day 15 Khichadi Bowl
Day 16 Stuffed Rice

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Kulhad wale Rajma Chawal

Kulhad wale Rajma Chawal are the famous Punjabi Style cooked Rajma served with rice and accompaniments in a earthen pot called kulhad .

Course Dinner, Lunch, Rice

Cuisine Indian Cuisine

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Ingredients

• 1 cup Golden Sella basmati rice
• 1 tbsp ghee
• 1 bay leaf
• 1 small stick cinnamon
• 2 green cardamoms
• 2 cloves
• Salt to taste
• Rajma
• Mint chutney
• Carrot pickle
• onions

Instructions

Rice

• Wash and soak the rice for about 20 minutes .
• Heat 1 tbsp ghee , add the bay leaf , cinnamon , cloves and cardamom .
• Add 2 cups water and let it come to a boil .
• Add salt and rice .
• Cook the rice with absorption method .

How to serve in Kulhads

• Fill half the kulhad with the prepared rice .
• Pour ladleful of Rajma curry over it .
• ( make sure it is not too less or too much , it should be just enough for the rice to be moist )
• Drizzle some mint chutney .
• Add a slice of carrot pickle and some onions .
• Serve individual portions , which are perfect for parties .
• Seal the kulhad with a leaf and secure it with a cotton thread , if carrying it to a party .

Notes

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

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