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One Pot Rajma Rice | Pressure Cooker Recipe

A protein packed one pot rajma rice made in a pressure cooker with fragrant basmati rice, boiled rajma, whole spices and freshly crushed ginger garlic. Ready in 2 whistles. The secret is using the rice soaking water for cooking — gives perfectly fluffy flavourful rice every time. Serve with simple raita or curd. 🤍
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Prep Time 6 hours 20 minutes
Cook Time 30 minutes
Total Time 6 hours 50 minutes
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1.5 cups basmati rice soaked
  • 1 cup rajma boiled
  • 2 onions sliced
  • 1 tomato sliced
  • Lots of garlic — crushed
  • Half the amount of ginger — crushed
  • 1 green chilli — crushed
  • 1 cardamom
  • 1 small piece cinnamon
  • 2-3 cloves
  • 1 bay leaf
  • 1 tsp jeera
  • 1 tsp red chilli powder
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric
  • 1/2 tsp jeera powder
  • Salt to taste
  • Oil as needed
  • 2.25 cups water including soaking water
  • 1/2tsp kasuri methi

Equipment

  • 1 pressure cooker

Method
 

  1. Wash and soak basmati rice for 20-30 minutes. Keep the soaking water aside.
  2. Heat oil in a pressure cooker. Add cardamom, cinnamon, cloves, bay leaf and jeera. Let them splutter.
  3. Add sliced onions. Fry well until colour changes.
  4. Add crushed ginger, garlic and green chilli. Add a teaspoon of water and sauté till raw smell goes.
  5. Add sliced tomato. Mix well.
  6. Add red chilli powder, garam masala, turmeric and jeera powder and crushed kasuri methi . Add a little water so spices don't burn. Fry till masalas are cooked and oil separates.
  7. Add boiled rajma. Mix well.
  8. Add soaked rice with its soaking water. Add remaining water to make 2.25 cups total.
  9. Add salt. Close cooker and cook for 2 whistles.
  10. Open and fluff gently. Serve with raita or curd.

Notes

Soak rajma overnight or for at least 6 hours before boiling. Plan ahead!
Always use the rice soaking water for cooking — gives flavourful fluffy rice.
Add a tsp of water after ginger garlic to remove raw smell.
Add water when adding spice powders to prevent burning.
2 whistles is perfect for soaked basmati rice.
Use freshly crushed ginger garlic green chilli — not paste.
Adjust garlic quantity to your preference — I use lots! 😄