Discover how to make delicious one-pot rajma rice or rajma khichdi in a pressure cooker. This simple, wholesome, protein-packed dish made with rice and kidney beans is perfect for busy weekdays or lazy weekends. Ready in just 30 minutes! Serve with some cool mint chaas to beat the summer heat!
This is not your regular rajma pulao. The texture is very different and resembles a khichdi. One of the best things about this one-pot rajma rice is how easy and quick it is to prepare. With just a handful of ingredients—like rice, soaked rajma, onions, tomatoes, and spices—you can whip up this delicious rajma chawal in about 30 minutes.
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Whether you’re a seasoned cook or just starting out, this rajma khichdi recipe is perfect for anyone looking to create something delicious without spending hours in the kitchen. Plus, cooking everything in one pot means less cleanup, which is always a win in my book!
Serve it with a side of cooling raita, papad, chips or tangy pickles, and you’ve got yourself a feast that everyone will love. Plus, leftovers (if there are any!) make for an excellent lunch the next day—just reheat and enjoy!
Why you will love this Pressure Cooker Rajma Rice Recipe?
Quick & Convenient: Made in a single pot or pressure cooker, this dish saves time and minimizes cleanup.
Nutritious & Balanced: Kidney beans are rich in protein, fiber, and essential nutrients, paired with rice for a complete meal.
Flavorful Comfort Food: The aromatic spices and creamy texture make it a favorite across all age groups.
Customizable: Adjust the spices and flavours to suit your taste. You can add some mint leaves, kasuri methi, garam masala, for more flavours.
How to make One Pot Rajma Rice?
Wash the kidney beans / rajma and soak them in enough water for 8 hours or overnight.
Once soaked for enough time, drain the excess water, and wash the rajma again.
Wash the rice and keep it ready.
To a pressure cooker, add ghee or oil. Temper with bay leaf, cinnamon, cardamom, star anise, cumin seeds. Let them sizzle. Add onions and sauté until the colour slightly changes.
Add green chillies, ginger-garlic paste and saute till the raw smell disappears. Next, add the chopped tomatoes, salt and turmeric powder. Cook the tomatoes well.
Add Rajma Masala or Chana Masala Powder. Let it cook till the oil separates. Add the rajma and washed rice to the mixture. Adjust salt if needed and mix thoroughly.
Add 5 cups of water. Pressure cook for 6 whistles on medium flame.
Let the pressure release naturally. Open the pressure cooker and garnish with coriander leaves. Mix the rice using a ladle. The texture will be slightly mushy, resembling a khichdi.
The best and delicious Rajma Rice is ready to be served with raita or papad.
Serving Suggestions
Serve with a side of yogurt or raita. Bhindi Raita is a great option.
Pair with pickles, chips or papad for a crunchy contrast.
Enjoy with a refreshing glass of chaas (buttermilk) on hot days.
Frequently asked questions
Basmati rice ican be used for its fragrance and fluffy texture, but you can substitute it with any long-grain rice if needed. Ponni Rice or Sona Masoori Rice also work well. In this recipe, I have used Ponni raw rice.
Absolutely! Instead of ghee, use oil to make this dish completely plant-based.
To increase the spice level, add more red chili powder, green chilies, or even a pinch of black pepper while cooking.
You can use Chana Masala Powder or use a combination of coriander powder, red chilli powder and garam masala.
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Recipe Card
Quick and Easy One-Pot Rajma Rice | Comfort Food in 30 Minutes
Ingredients
- 1 & ¼ cup Rice I used Ponni Raw Rice
- ¾ cup Rajma / Kidney Beans
- 2 tablespoon Ghee / Oil
- 1 teaspoon Cumin Seeds
- 1 Bay Leaf
- 1 Red Chilli
- 1 Onion
- 3 Tomatoes
- 1 Green Chilli
- 2 teaspoon Ginger Garlic Paste
- Salt to taste
- ½ teaspoon Turmeric Powder
- 1 teaspoon Rajma Masala Powder Replace with Chana Masala Powder or a combination of coriander powder and red chilli powder
- Coriander leaves finely chopped, a handful
Instructions
- Wash the kidney beans / rajma and soak them in enough water for 8 hours or overnight. Once soaked for enough time, drain the excess water, and wash the rajma again.
- Wash the rice and keep it ready. To a pressure cooker, add ghee or oil.
- Temper with bay leaf, cinnamon, cardamom, star anise, cumin seeds. Let them sizzle.
- Add onions and sauté until the colour slightly changes.
- Add green chillies, ginger-garlic paste and saute till the raw smell disappears. Next, add the chopped tomatoes, salt and turmeric powder. Cook the tomatoes well.
- Add the Rajma Masala Powder. Let it cook till the oil separates.
- Add the rajma and washed rice to the mixture. Adjust salt if needed and mix thoroughly.
- Add 5 cups of water. Pressure cook for 6 whistles on medium flame. Let the pressure release naturally.
- Open the pressure cooker and garnish with coriander leaves. Mix the rice using a ladle. The texture will be slightly mushy, resembling a khichdi.
- Delicious Rajma Rice is ready to be served with raita or papad.