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We hope you got insight from reading it, now let’s go back to instant pot rajma chawal recipe. You can have instant pot rajma chawal using 24 ingredients and 14 steps. Here is how you achieve that.
The ingredients needed to cook Instant Pot Rajma Chawal:
- Provide Rajma/Red Kidney Beans
- You need Water (For Soaking the Beans)
- Provide Water or Rajma Stock (For Gravy)
- Prepare Large Tomato (Pureed)
- Take Tomato Paste (Diluted with Water)
- Get Cumin Seeds
- You need Green Chillies (Cut into Half)
- Provide Dried Whole Red Kashmiri Chillies
- Take Bay Leaf (Halved)
- Prepare Asafoetida
- Use Oil
- You need Turmeric Powder
- Take Cumin Powder
- Take Coriander Powder
- Provide Kashmiri Red Chilli Powder
- Provide Red Chilli Powder
- Prepare Garam Masala Powder
- Provide Kasuri Methi Powder
- Take Ginger Garlic Paste
- You need Salt (As required)
- Get For the Steamed Rice:
- Get Basmati Rice
- Get Water
- You need Ghee
Instructions to make Instant Pot Rajma Chawal:
- Wash the Rajma/Red Kidney Beans well under running tap water and soak them in enough water for about 8 hours or overnight.
- Switch on the Instant Pot. Add the soaked Rajma alongwith water into the pot. Place a heat resistance stand and place a steel container on the stand. Add the rice, water and ghee in the container. Close the Instant Pot lid. Set the valve to Sealing. Press the Pressure Cook button and set it to High. Set the time for 7 minutes. After 7 minutes when the Instant Pot starts to beep. Do Not do a quick pressure release. Wait for 10 minutes and then release the rest of the pressure.
- Open the lid and check the rice. The rice will be nice, soft, fluffy and well cooked.
- Take out the stand and the rice container carefully and set aside. At this stage, the red kidney beans will be semi-done. Strain the beans and store the water, to be used later to make gravy.
- Press the saute button of your IP and set it on High. When the Instant Pot displays Hot, add oil.
- When the oil becomes hot, add cumin seeds, bay leaves, the chillies and asafoetida and allow them to sizzle for a few seconds. Add ginger-garlic paste and saute well until the raw smell leaves.
- Now add the tomato puree and salt and mix well.
- Add all the powdered spices and saute well until oil oozes out. Add the diluted tomato puree.
- Add the semi-done Rajma and saute well. Add the stored rajma boiled water. Mix well. The entire sauteing was done in 10 minutes.
- Press the Cancel Button. Put the lid on the Instant Pot and lock it. Set the valve to Sealing. Press the Pressure Cook button and set it to High. Set the time for 10 minutes.
- After 10 minutes, when the Instant Pot beeps, Do Not do a quick pressure release. Allow it to release naturally.
- Open the lid and adjust the consistency of the gravy. If you prefer thicker gravy, press Saute and set the time for 3 more minutes. And if you prefer a thinner gravy, add little more water and Saute again.
- Rajma Chawal is ready to relish with mango pickle.
- Also added rajma and chawal together in a pan and did a stir fry and made an egg fry as a side dish. It tasted even batter.
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