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Kidney Beans (Rajma) Rice


  • 3 cups whole brown or red rice, rinsed well and soaked for 2 – 3 hours
  • 1½ cups kidney beans (rajma), soaked overnight in double the water, and then pressure cooked till well done
  • 7½ cups water
  • 1 tbsp garam masala
  • 3 tomatoes, roughly chopped and crushed
  • 1 bay leaf
  • 2 tsp unrefined salt


Drain and rinse the rice. In a deep pan, bring the water to a boil. Add the rice with the kidney beans, crushed tomatoes, garam masala, bay leaf and salt and bring to a boil again. Cover and reduce heat and cook until all the water is almost fully absorbed.

Serves 5-6


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