Prep Time: 30 mins + 6-8 hours soaking time | Cook time: 15 mins | Total time: 45 mins
Course: Mains | Servings: 4
Difficulty level: Easy
- 1 cup Jammu rajma, soaked and drained
- 1 ½ cup basmati rice, washed and drained
- 1 ½ tbsp refined oil of your choice for cooking
- 1 large onion, chopped
- 1 large green capsicum, chopped
- 4 tomatoes, diced
- 3-4 cloves garlic, finely diced
- 2 green chillies, finely chopped
- 2 tsp roasted cumin powder (bhuna jeera)
- 1 tsp red chilli powder, medium spicy
- 2 tbsp tomato puree
- 1 ½ tsp kitchen king masala
- 2 cups vegetable broth
- Salt, to taste
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh coriander, chopped
- 10 pitted green olives, sliced
- In a pressure cooker, add soaked rajma, 1 tsp salt and 2 cups of water. Close the pressure cooker, bring to a pressure on high heat, reduce heat and cook until done, approximately 20 minutes. Check the rajma once the cooker de-pressurises – the bean should neither be hard nor too mushy.
- In a large cooking pan, heat oil. Add onions and capsicum and saute on high heat for 2 minutes. Add chopped tomatoes, garlic, green chillies, cumin powder, chilli powder. Mix and saute on high heat, stirring occasionally, for 3 minutes.
- Add washed and drained rice. Saute on high heat without adding water for 1 minute.
- Add cooked rajma (do not drain it – add any remaining cooking liquid to the pan as well), tomato puree, vegetable broth, kitchen king masala, and salt to taste (remember salt has already been added to the rajma during its cooking, and the vegetable broth you’re using may also be salty – adjust the quantity of added salt accordingly). Mix well.
- Bring to a boil on high heat, then reduce heat, cover the pan, and cook for 5 minutes. Check the rice for doneness – the grain should be cooked through and not mushy. If still under, cook for an additional 1-2 minutes.
- Once cooked, turn the heat off. Mix in extra virgin olive oil and sliced olives.
- Serve hot, garnished with chopped coriander.