12 मिनट में ऑफिस का डिब्बा होगा तैयार कैसे? सारे सीक्रेट बताऊँगी इस वीडियो में

Ingredients

• 1 cup Kidney Beans (Rajma) (dry, soaked overnight)
• 1 cup Basmati Rice (rinsed and soaked 30 minutes)
• 2 tablespoons Oil (vegetable or canola oil)
• 1 teaspoon Cumin Seeds (whole seeds)
• 1 pinch Hing (Asafoetida) (optional, adds depth)
• 1 inch Ginger (peeled, roughly chopped)
• 1 piece Green Chili (adjust to heat preference)
• 6 pieces Garlic Cloves (peeled)
• 2 pieces Small Onions (peeled)
• 4 pieces Tomatoes (medium, roughly chopped)
• 1 teaspoon Coriander Powder
• 1 teaspoon Kashmiri Red Chili Powder (mild color)
• 1 pinch Hot Chili Powder (optional for extra heat)
• 1 teaspoon Cumin Powder
• 1/2 teaspoon Turmeric Powder
• to taste Salt
• 1 tablespoon Chole Masala (store‑bought or homemade)
• 1 pinch Black Salt (Kala Namak) (optional, adds tangy flavor)
• 2 cups Water for Rajma
• 1 tablespoon Ghee or Oil for Rice (adds flavor to rice)
• 1/2 teaspoon Cumin Seeds (for rice tadka)
• 1 pinch Kashmiri Red Chili Powder (for rice tadka)
• 1 cup Plain Yogurt (for raita)
• 1/2 cup Cucumber (finely diced for raita)
• 1 pinch Black Salt (for raita)
• 2 tablespoons Cilantro (chopped, garnish)
• 1 cup Salad Vegetables (cucumber, carrot, onion) (mixed, lightly salted)

Instructions

1. Prepare the Spice Paste

   In a food processor, combine the ginger piece, green chili, peeled garlic cloves, two small peeled onions, and the four medium tomatoes. Blend into a smooth paste without adding any water.

   Time: PT5M

2. Heat Oil and Temper Spices

   Place the pressure cooker on medium heat. Add 2 Tbsp oil, let it warm for about 30 seconds, then add 1 tsp cumin seeds and a pinch of hing. Stir for 10 seconds until fragrant.

   Time: PT2M

   Temperature: Medium heat

3. Cook the Paste

   Pour the blended ginger‑garlic‑tomato paste into the hot oil. Sauté for 2 minutes, stirring continuously, until the raw aroma disappears and the mixture thickens slightly.

   Time: PT2M

   Temperature: Medium heat

4. Add Ground Spices

   Stir in coriander powder, Kashmiri red chili powder, a pinch of hot chili powder, cumin powder, turmeric powder, and salt to taste. Cook for another minute.

   Time: PT1M

   Temperature: Medium heat

5. Incorporate Chole Masala and Black Salt

   Add 1 Tbsp chole masala and a pinch of black salt. Mix well and cook for 30 seconds.

   Time: PT1M

   Temperature: Medium heat

6. Add Soaked Rajma and Water

   Drain the overnight‑soaked rajma (1 cup dry) and add it to the cooker. Pour in 2 cups water, give a quick stir, and close the lid.

   Time: PT1M

7. Pressure Cook Rajma

   Bring the cooker to high pressure and cook for 3 whistles (approximately 12 minutes). After the third whistle, turn off the heat and let the pressure release naturally for about 2 minutes (slow release).

   Time: PT15M

   Temperature: High pressure

8. Prepare the Rice

   While the rajma cooks, rinse 1 cup basmati rice and soak for 30 minutes. Drain, then transfer to a saucepan with 1.5 cups water, 1 tsp salt, and 1 Tbsp ghee or oil. Bring to a boil, then cover and simmer on low for 12 minutes until water is absorbed.

   Time: PT12M

   Temperature: Medium‑low heat

9. Finish the Rice with Tadka

   In a small pan, heat 1 tsp ghee, add 1/2 tsp cumin seeds and a pinch of Kashmiri red chili powder. Fry for 10 seconds and pour over the cooked rice. Fluff gently with a fork.

   Time: PT2M

   Temperature: Medium heat

10. Prepare Quick Raita and Salad

    Mix 1 cup plain yogurt with diced cucumber, a pinch of black salt, and chopped cilantro. In a separate bowl, combine mixed salad vegetables, a squeeze of lemon juice, and a pinch of salt.

    Time: PT5M

11. Plate and Serve

    Spoon the hot rajma gravy over the fluffy rice, garnish with fresh cilantro, and serve alongside the cucumber raita and fresh salad. Enjoy while steaming hot!

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

60 g

Fat

6 g

Fiber

8 g