Ultimate One Pot Rice and Red Beans (Rajma Chawal)

It is no secret that I love my beans. Rajma being one of my favorite bean dishes. One of favorite recipes is this one pot Rajma Pulao. The only catch is that I do need to cook the Rajma and then make the pulao. And today I tried something. I made this with brown rice and soaked rajma beans. And voila, I have a one (instant pot) Rice and Red Beans that I can stand behind. It is easy, comforting and better for you than the original. It tastes seriously good too! A perfect way to make up that extra lost hour.

 

The One Pot Rice and Red Beans (Rajma Chawal) Story

I am trying to close out things as we get ready to take a few days. However, I also received, my first order from Rancho Gordo. I have heard so much about these beans, so I had to try them. Just once, before I left.  I had to soak a batch of the Tuscan Red Bean. The bean held up well and delivered a rich and creamy texture beautifully complement the nutty balance of brown rice.  First taste is clearly first love! I am eager to try the six other varieties once I return.

Indian One Pot Rice and Red Beans

Rajma or Indian Red Beans is the kind of thing that makes Sundays special. From classic to easy variations, you have them a plenty on this site. I definitely stand my quicker cooking adzuki bean variation for the Instant Indian cookbook. Tonight, features an Indian song at the Oscars. Historic and something to celebrate. This well-seasoned dish is naturally vegan and gluten free. The colors are vibrant, reddish rice with soft red beans peeking through is a great addition to any table. The flavors deepen and improve over time.  And it freezes well.

What to Serve with your one pot Rice and Red Beans

A meal like this does not need much to pull it together. Any of the usual suspects, like a seasonal raita or salad will do. A simple vegetable like a signature alu gobi can round out your meal as well. Here is wishing all a wonderful week ahead.

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Ultimate One Pot Rice and Red Beans (Rajma Chawal)

Prep Time: 6 hours, 10 minutes

Cook Time: 45 minutes

Total Time: 6 hours, 55 minutes

Yield: Serves 4 to 6

Ultimate One Pot Rice and Red Beans (Rajma Chawal)

A vibrant and gorgeous one pot rice and red beans dish. A perfect meal for a still chilly day.

Ingredients

  • 1/2 cup red beans (such as kidney beans) soaked overnight.
  • 1/2 cup brown basmati rice
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 large onion, thinly sliced
  • 1 tablespoon freshly grated or minced ginger
  • 3 tomatoes diced or 3/4 cup canned diced tomatoes.
  • 1 teaspoon powdered cumin
  • 1 teaspoon powdered coriander
  • 1/2 to 1 teaspoon red cayenne pepper
  • 1 teaspoon salt or to taste.
  • 1 teaspoon sugar
  • 1 stick cinnamon
  • 2 to 3 cloves
  • 2 cardamom pods, bruised.
  • 1 lime or lemon
  • 1/4 cup frozen peas (optional)
  • 2 tablespoons chopped cilantro.
  • .

Instructions

  1. Drain the soaked beans in a colander and set aside. Wash and drain the brown basmati rice and set aside.
  2. Turn your instant pot onto sauté mode.
  3. In the steel insert of the instant pot, heat the oil and add in the cumin seeds. Wait for the seeds to sizzle and add in the sliced onion and cook for about five to six minutes. The onions should soften and turn pale golden. Add in the ginger and cook for another minute or two.
  4. Add in the red beans and the brown rice and stir for a couple of minutes.
  5. Add in the tomatoes, powdered cumin, powdered coriander, red cayenne pepper, salt and sugar.
  6. Stir in the cinnamon, cloves and the cardamom with 1 and 1/2 cups water.
  7. Turn off the sauté mode and set to 25 minutes of high pressure and allow a natural release. All of this will take about an hour. You do not need to do anything, but you do need to plan around it.
  8. Remove the lid, fluff the rice and beans. Cut the lime or lemon (removing the seeds if any) and squeeze in the juice. Stir in the frozen peas if using.
  9. Stir in the cilantro leaves.
  10. Enjoy as a favorite one pot meal.
https://spicechronicles.com/ultimate-one-pot-rice-and-red-beans-rajma-chawal/

3 Comments

    • rinkub@aol.com

      Yes, soak both the rice and beans. Follow the same recipe, double the water and cook this for about an hour, checking in, to ensure that the rice and beans are cooked through. I will test this on a stove top one of these days and refine.

  • Brian Thompson

    Absolutely loved trying out this Ultimate One-Pot Rice and Red Beans recipe! The simplicity of the preparation truly surprised me, and the flavors exceeded my expectations. The combination of rice and red beans creates a symphony of taste that’s both comforting and gourmet. I appreciate the cooking tips provided, especially the sautéing step—it made a noticeable difference in flavor. The versatility allowed me to customize the dish to my liking, adding a personal touch with some extra spices. This recipe has earned its place as a go-to in my kitchen. Can’t wait to share this culinary delight with family and friends!
    Brian Thompson recently posted…Gluten-Free Rosemary-Garlic Butter Turkey RubMy Profile

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