For my meatless Saturday’s, still so rich in flavor, packed with goodness of beans and rice, flavoured with the wonderful Indian spices, topped generously with a quality family time. Feels so heavenly.
My days are usually quite busy, even most of the weekends, so I always long for some relaxed weekends with my family having all meals together ,sitting chatting and playing . Simple meals though but the family time and the bonding is something which means the whole world to me.
Kidney beans Biryani is one such recipe which brings smiles on my family’s face and gives me a memory to cherish each time I make.
- Boiled or cooked Kidney beans 250 gms
- 1 1/2 cup basmati rice
- 2 large onions finely sliced for garnish
- 2 onions finely sliced
- 1 tsp ginger garlic paste
- whole spices ( few green cardamoms, 1-2 black cardamom, 2 bay leaves, small cinnamon stick, few cloves and pepper corns)
- 1 large chopped tomato
- 1/4 cup yogurt
- 1-2 tsp Kashmiri red chili powder
- 1/2 tsp turmeric powder
- 1-2 tsp biryani masala
- few stands of saffron mixed with 3 tbsp milk
- 2-3 sliced green chilies
- chopped coriander leaves for garnish
- Mint leaves for garnish
- 1 tbsp ghee or clarified butter
- 2 tbsp vegetable oil for cooking
- Soak the kidney beans over night, then cook it in a pressure cooker with a little salt, giving 5-6 whistles or until cooked but not mushy.
- Deep fry the sliced onions in a wok until golden brown and keep it aside.
- Cook the rice in a deep sauce pan with 4 cups of water with 1/2 tsp salt and 1-2 tsp oil. Cook until 80% done, then drain all the excess water. and keep it aside. Make sure you do not over cook the rice.
- In a deep bottom pan heat 2 tbsp oil, then add the whole spices. once the spices stars releasing its aroma, now add the sliced onion and saute for a few minutes. Now add the ginger-garlic paste, give a quick stir and then add in the chopped tomatoes. Saute for 3-4 minutes.
- Now add the turmeric powder, red chili powder, mix it well.Then add in the yogurt and the cooked kidney beans and some chopped coriander leaves and the biryani masala. Combine all well and let it cook until the oil starts separating. Add a little water if required or if the masala looks dry
- At this point reduce the heat to lowest then top the rajma (kidney beans) masala with the layer of the cooked rice. Now add a tbsp of ghee or clarified butter and the saffron soaked milk all over the rice layer. Finally garnish with chopped mint leaves and the fried onions. Now cover the pan properly with a sheet of aluminium foil, then close with a lid to allow the biryani to cook further in its own steam without releasing its flavour( this is called putting into dum). After 3-5 minutes turn off the heat and let it rest till you serve.
- Serve it with some mint and yogurt raita and some sliced onions.