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Rajma Tahari

Aalia Sabahat
20 minutes
Prep Time
30 minutes
Cook Time
4 People
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Kidney beans cooked with rice.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • North Indian
  • Pressure Cook
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. Kidney beans 100 gms
  2. Basmati rice 200 gms (washed and soaked for 20 minutes)
  3. oil 100 ml
  4. onions 2 medium sized, sliced finely
  5. tomatoes 2 medium sized, finely chopped
  6. Green Chilly 4-5 chopped.
  7. Green cardamoms 2
  8. cloves 3
  9. cinnamon stick 1 inch piece
  10. ginger paste 1 tsp
  11. garlic paste 1 tsp
  12. 1 tsp red chilli powder
  13. 1 tsp coriander powder
  14. 1 tsp cumin powder
  15. 1/2 tsp of turmeric powder
  16. salt as per taste
  17. water 1 litre
  18. 1 small onion, sliced and fried to garnish
  19. Kewra/ Rose water 1 tsp (optional)


  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.

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