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Photo of Rajma Dum Biriyani by Sangeeta Basak at BetterButter

Rajma Dum Biriyani

Sangeeta Basak
10 minutes
Prep Time
80 minutes
Cook Time
3 People
Read Instructions Save For Later

ABOUT Rajma Dum Biriyani RECIPE

When vegeterian guest come in any party,they can't eat chicken/mutton/egg biriyani.And everyone knows, Rajma-Chawal is very famous food in India.From this thought,I have made biriyani with rajma and chawal and this experiment is super-hit in my home.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Frying
  • Sauteeing
  • Main Dish

Ingredients Serving: 3

  1. For Biriyani Rice,
  2. Raw Basmati Rice- 2 cup
  3. Green cardamom-7-8 pods
  4. cinnamon stick-2-3 medium size
  5. Clove-5-6 pieces
  6. Bay leaves-2-3 pieces
  7. Whole Caraway seeds-1 teaspoon
  8. Black peppercorn-15-20 pieces
  9. White peppercorn-10-15 pieces
  10. nutmeg powder-1 teaspoon
  11. Mace- 2 petals
  12. Ghee-1 tablespoon
  13. salt to taste
  14. sugar to taste
  15. For Brown onion,
  16. Finely sliced onion-1.5 cup
  17. oil for frying
  18. For saffron milk,
  19. Warm milk-3 tablespoon
  20. saffron strands-10-12 numbers
  21. For rajma masala,
  22. Boiled Rajma- 1.5 cup
  23. Green cardamom -5-6 pods
  24. cinnamon stick-2 medium
  25. Clove-3-4 pieces
  26. cumin seed-1/2 teaspoon
  27. Bay leaves-2 pieces
  28. Dry red chilli-1 piece
  29. onion chopped-1 medium
  30. ginger paste-1 teaspoon
  31. garlic paste-2 teaspoon
  32. tomato puree-1 cup
  33. Green chilli paste-1 teaspoon
  34. cumin powder-2 teaspoon
  35. coriander powder-2 teaspoon
  36. turmeric powder-1 teaspoon
  37. Red chilli powder-2 teaspoon
  38. Garam masala powder-1 teaspoon
  39. nutmeg powder-1/2 teaspoon
  40. mace powder-1/2 teaspoon
  41. Black pepper powder-1/2 teaspoon
  42. Roasted cumin powder-1 teaspoon
  43. salt to taste
  44. Sugar-1 teaspoon
  45. Oil-4 tablespoon
  46. Ghee-1 teaspoon
  47. Other ingredient for biriyani layer,
  48. kewra water-1 tablespoon
  49. rose water-1 tablespoon
  50. Homemade Biriyani garam masala-1 teaspoon
  51. Ghee-1 tablespoon


  1. Wash the basmati rice and soak it for atleast 15-20 minutes.
  2. Then drain the extra water completely from rice and add 1.5 times water i.e. 3 cup.Then pour into a rice cooker.
  3. Add all masala for biriyani rice, ghee,salt and sugar to it and cook the rice for biriyani.Keep it aside.
  4. Soak the saffron strands into warm milk.Keep it aside.
  5. Take oil for brown onion in a pan and allow it to heat.
  6. Fry all the onion in medium to low heat until it becomes golden brown.
  7. Take out the crispy brown onion into a plate.
  8. Heat oil in a pan for rajma masala.
  9. Add all whole masala for rajma.Let it crackle.
  10. Add chopped onion and fry it until it become golden.
  11. Add ginger and garlic paste.Saute for couple of minutes.
  12. Add tomato puree.Stir it well.
  13. Season with salt. Add sugar.
  14. Add Cumin,coriander,turmeric,red chilli powder,black pepper powder. Saute it until oil comes out from masala.
  15. Add boiled rajma. Mix well.
  16. Add little hot water and let it cooked with masala for 15 minutes in medium heat.
  17. Finally add garam masala,nutmeg, mace powder,roasted cumin powder.
  18. Add ghee. Switch off the flame.
  19. Now we will make biriyani layer.For that take a deep vessel and spread little rajma gravy in the bottom.
  20. Spread a rice layer.Then make a rajma layer over it.Sprinkle little brown onion over it.
  21. Make the layers like this until your rice and rajma masala is finished.
  22. Sprinkle biriyani garam masala, leftover brown onion and ghee on top.
  23. Add kewra and rose water and saffron milk.
  24. Now seal with the vessels with a aluminum foil first.Then cover it with a lid and place it in a tawa for dum. Add some water on tawa so that bottom part of biriyani will not get burnt.
  25. First 3-4 minutes put it in dum at high flame. After that make the heat low and keep it in dum for atleast 35-40 minutes.
  26. Then serve it hot with raita.

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Shelly Sharma
Shelly Sharma   Dec-10-2017


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