Rajma Tahari | How to make Rajma Tahari

By Aalia Sabahat  |  8th Sep 2016  |  
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  • Rajma Tahari, How to make Rajma Tahari
Rajma Tahariby Aalia Sabahat
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

18

0





About Rajma Tahari Recipe

Kidney beans cooked with rice.

Rajma Tahari is a popular aromatic and delicious dish. You can try making this amazing Rajma Tahari in your kitchen. This recipe requires 20 minutes for preparation and 30 minutes to cook. The Rajma Tahari by Aalia Sabahat has detailed steps with pictures so you can easily learn how to cook Rajma Tahari at home without any difficulty. Rajma Tahari is enjoyed by everyone and can be served on special occasions. The flavours of the Rajma Tahari would satiate your taste buds. You must try making Rajma Tahari this weekend. Share your Rajma Tahari cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Aalia Sabahat for inputs. In case you have any queries for Rajma Tahari you can comment on the recipe page to connect with the Aalia Sabahat. You can also rate the Rajma Tahari and give feedback.

Rajma Tahari

Ingredients to make Rajma Tahari

  • Kidney beans 100 gms
  • Basmati rice 200 gms (washed and soaked for 20 minutes)
  • oil 100 ml
  • onions 2 medium sized, sliced finely
  • tomatoes 2 medium sized, finely chopped
  • green chilly 4-5 chopped.
  • Green cardamoms 2
  • cloves 3
  • cinnamon stick 1 inch piece
  • ginger paste 1 tsp
  • garlic paste 1 tsp
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp of turmeric powder
  • salt as per taste
  • water 1 litre
  • 1 small onion, sliced and fried to garnish
  • Kewra/ Rose water 1 tsp (optional)

How to make Rajma Tahari

  1. Soak the kidney beans overnight. (approximately 8 hours)
  2. Heat oil in a cooker, then add in the whole spices and the onions and fry till it turns golden brown in colour.
  3. Add the ginger and garlic paste, chopped tomatoes and green chillies. Then add all the powdered spices. Stir and cook until the oil separates itself.
  4. Next, add in the soaked kidney beans. Then add in salt along with 1/2 litre of water and mix it well.
  5. Pressure cook for 20 minutes on slow flame.
  6. After this time, open the cooker lid and add the rice. Mix well and add 400 ml of water, then adjust the salt as per taste.
  7. Add the kewra/ rose water. Pressure cook it again until 1 whistle blows, then turn off the flame.
  8. Take it out in a serving dish and garnish it with fried onion slices.
  9. Serve it hot with a raita or salad of your choice.

My Tip:

I added 1 large diced potato while adding the rice.

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