🍛 Indian
Chicken Biryani
Aromatic basmati rice layered with tender spiced chicken, caramelized onions, and fragrant saffron. A royal dish from the Mughal kitchens.
75 min
6
485 cal
Medium32g protein
Ingredients
For 6 servings
- 2 cups Kidney beans
- 2 large Onions
- 3 medium Tomatoes
- 2 tbsp Ginger-garlic paste
- 1 tsp Cumin seeds
- 2 tbsp Rajma masala
- 1 tsp Red chili powder
- 3 tbsp Ghee
- 1/4 cup Cilantro
Instructions
1
Soak kidney beans overnight. Pressure cook until soft.
2
Heat ghee. Add cumin seeds until they splutter.
3
Add onions and fry until deep golden.
4
Add ginger-garlic paste and cook 2 minutes.
5
Add tomatoes and spices. Cook until mushy.
6
Add cooked rajma with liquid. Simmer 20-30 minutes.
7
Mash some beans for thickness. Garnish with cilantro.
Nutrition Facts
Per serving
340
Calories
16g
Protein
52g
Carbs
8g
Fat
14g
Fiber
480mg
Sodium
Frequently Asked Questions
Is Rajma (Kidney Bean Curry) halal?
Yes, this Rajma (Kidney Bean Curry) recipe is 100% halal. All meat ingredients require halal-certified sources, and we provide specific halal notes for each ingredient.
How long does it take to make Rajma (Kidney Bean Curry)?
Rajma (Kidney Bean Curry) takes 15 minutes to prepare and 40 minutes to cook, for a total of 55 minutes.
How many calories are in Rajma (Kidney Bean Curry)?
One serving contains 340 calories, with 16g protein, 52g carbs, and 8g fat.
Can I meal prep Rajma (Kidney Bean Curry)?
Yes! Rajma (Kidney Bean Curry) is great for meal prep. Store in an airtight container in the refrigerator for up to 3-4 days.
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