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    Home » Rice, Noodles and Pasta » Rajma Tomato Biryani | How to make Rajma Biryani in Pan

    Rajma Tomato Biryani | How to make Rajma Biryani in Pan

    Published: Jun 17, 2016 · Modified: Oct 5, 2020 by Srivalli · 10 Comments

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    For the second day of Holiday Dishes, I have a biryani that I cooked on a weekend during my kids vacation. Kids love biryanis and if the vegetarian version tastes like a chicken they like it better. I wanted to make with this Rajma as I love lentils in rice combination. We are very fond of Channa Pulao.
    The meal was a simple yet so delicious. It surely is a treat to cook during weekends or vacations. I have some chocolate dishes done during the vacation. I have ignored them to have a variety here. 

    Rajma Tomato Biryani
    Ingredients Needed:
    Rajma - 1 cup
    Rice - 2 cups
    For the Ground Masala
    Cloves - 2 nos
    Cinnamon - 2"
    Cardamon - 1 
    Onions - 1 big
    Tomato - 2 big
    For the Masala
    Bay Leaf - 1 big
    Onion, julienne - 1 medium
    Ginger Garlic paste - 1/2 tsp
    Green Chilies - 2 nos
    Red Chili - 1 tsp
    Coriander powder  - 1 tsp
    Turmeric powder a pinch
    Salt to taste
    Garam Masala - 1/2 tsp
    Coriander leaves handful
    Oil - 2 tsp
    Ghee - 1 tsp
    How to make the Rice in Pan
    Wash and soak the rice in water for around 20 mins.
    Soak the Rajma in plenty of water overnight. Change waters couple of times and pressure cook for 3 to 4 whistles or till it is softly cooked. Retain along with water aside.
    In a mixer, take the spices, onions, and tomatoes and grind to a smooth paste.
    Next in a nonstick pan, heat oil and saute the bay leaf along with onions. When the onions turn colour, add the ginger garlic paste, saute well. 
    Then add the ground masala and cook on high for the masala to get cooked well.
    Now add all the spice powders and combine everything well. When the masala is well cooked, add the boiled rajma. Simmer till the masala is well coated around the rajma.
    Next, drain the rice and add to the pan. If using basmati rice, add 3 cups water else 4 cups water. Combine on high and add water and bring to boil.
    Cover with lid and simmer when the water starts to boil. Cook for 15 to 20 mins.
    If required place this pan on a Tawa and cook for 5 mins.
    Serve with raitha.

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    Rajma Tomato Biryani | How to make Rajma Biryani in Pan

    Author Srivalli
    Tried this recipe?Mention @Cooking4all or tag #Cooking4all!
    Previous Post: « Masala Pori | Kara Pori | Spicy Puffed Rice with Roasted Nuts
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    Reader Interactions

    Comments

    1. Ruchi Indu says

      June 18, 2016 at 7:24 am

      nice way to include rajma in diet...

      Reply
    2. vaishali sabnani says

      June 18, 2016 at 8:20 am

      Raajma chawal is my weakness, but have never tried Raajma Biryani..should make it soon.

      Reply
    3. Srividhya Gopalakrishnan says

      June 20, 2016 at 6:05 am

      addition of legumes always great. Great biriyani.

      Reply
    4. Kalyani says

      June 21, 2016 at 12:32 pm

      protein filled biryani ! great choice 🙂

      Reply
    5. Nalini's Kitchen says

      June 22, 2016 at 9:20 pm

      Healthy and protein packed,flavorful biriyani.

      Reply
    6. Smruti Shah says

      June 23, 2016 at 2:05 am

      Such a simple way to make a delightful biryani recipe!

      Reply
    7. Archana Potdar says

      June 28, 2016 at 3:26 pm

      I have made biryani with chole never with rajma maybe because I dont enjoy it much. But your biryani is changing my mind.

      Reply
    8. Pavani N says

      June 29, 2016 at 1:53 am

      Such a healthy & nutritious dish Valli. I love the addition of Rajma here.

      Reply
    9. Priya Suresh says

      June 30, 2016 at 8:07 pm

      Such a beautiful one pot meal, my favourite and i love this briyani very much.

      Reply
    10. Sapana Behl says

      August 31, 2016 at 1:41 pm

      I love rice based dishes and this one is just perfect for me.

      Reply

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