
Suba
| 1 minute to read
Rajma Biryani
Protein
7gmFat
6gmCarbs
32gmIngredients
Rajma 40 gm
Basmathi rice 30 gms
onion 10gms
Tomato 10 gms
Ginger Garlic paste 1 tspn
Turmeric pwdr 0.5 tspn
Briyani masala pwdr 1.5 tspn
kashmiri.chilli pwdr 1 tspn
ghee 1 tblspn
cardamon 1, cinnamon stick 1 inch, cloves 2, bayleaf 1
mint leaf and corriender leaves 1 tbsp each
curd 1 tbspn
lemon juice 1 tbspn
salt as needed
Direction
Step-1
1. Soak Rajma overnight and pressure cook for 3 whistles or until rajma is soft
2. Soak rice for 30 mins
3. Take a cooker, add ghee and let it heat up. After that add cardamon, cinnamon stick, bay leaves, cloves and let the aroma mox well with the ghee
4. Add onions and fry until golden brown. And salt to speed up the process
5. Add ginger garlic paste, and fry until the raw smell leaves.
6. Add tomato, turmeric pwdr, biryani masala, kashmiri chilli pwdr anf fry well. Until the tomatoes are mashed up nicely and ghee starts to ooze out.
7. Add mint leaves, corriender leaves, curd and lemon juice and mix them well.
8. Add the cooked Rajma and stri in for few mins
9. Add the rice and required water. (1 : 2 ratio for basmati rice). Use the left over rajma boiled water.
10. close the cooker and cook it in medium flame for 1 whistle.
11. Enjoy it hot with curd or Raitha. some papads alao if it is allowed in your macros.
😊😍🍽