Made with AI
Rajma Hyderabadi Dum Biryani with Lentil Chip Crunch
65 min 472 kcal per serving Medium
Ingredients
4 Servings
- dry basmati rice240 g
- cooked kidney beans350 g
- sliced onions200 g
- chopped tomatoes200 g
- cooking oil15 ml
- low-fat plain yogurt150 g
- Hyderabadi biryani masala seasoning packet25 g
- ginger-garlic paste10 g
- whole spices5 g
- packaged lentil chips20 g
- sugar8 g
- water1500 ml
Instructions
- 1
Rinse the basmati rice under cold water until the water runs mostly clear, then soak it in water for 20 minutes. Drain well.
- 2
Bring about 1200 ml water to a boil in a large pot. Add the whole spices, then add the drained rice. Cook for 5 to 6 minutes, until the rice is about 70% cooked and still slightly firm in the center. Drain and set aside.
- 3
Heat the cooking oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and cook for 8 to 10 minutes, stirring often, until golden brown. Add the sugar during the last 2 minutes to help caramelize and balance the flavors.
- 4
Add the ginger-garlic paste and cook for 30 to 45 seconds until fragrant.
- 5
Add the chopped tomatoes and cook for 5 to 7 minutes, until they soften and the mixture becomes thick and jammy.
- 6
Lower the heat. Whisk the low-fat plain yogurt with the Hyderabadi biryani masala seasoning, then add it to the pot gradually while stirring to prevent curdling. Cook for 2 to 3 minutes.
- 7
Add the cooked kidney beans and mix gently so they are coated in the masala. Simmer for 4 to 5 minutes, adding a small splash of water if the mixture is too dry. The rajma masala should be thick, not watery.
