Punjabi Rajma Chawal Recipe

by Pradeep Gupta on Sep 04, 2026

राजमा चावल

Punjabi Rajma Chawal is a classic North Indian meal featuring tender kidney beans simmered in a rich onion-tomato masala and served with fluffy basmati rice. This homestyle recipe uses Dinesh Flour Mills Rajma Chitra, Rajma Masala and Best Basmati Rice.

Shop the ingredients: Buy the complete Dinesh Flour Mills Rajma Chawal Cooking Combo.

Recipe Information

Preparation time: 15 minutes
Soaking time: 8 hours or overnight
Cooking time: 45 to 55 minutes
Servings: 4
Cuisine: North Indian, Punjabi
Course: Main course
Diet: Vegetarian

Dinesh Flour Mills Products Used

1¼ cups or 250 g Dinesh Flour Mills Rajma Chitra
1½ cups or approximately 280 g Dinesh Flour Mills Best Basmati Rice
1½ to 2 tbsp Dinesh Flour Mills Rajma Masala

Ingredients for Rajma

250 g Rajma Chitra
4 cups fresh water for pressure cooking
2 tbsp ghee or cooking oil
1 tsp cumin seeds
2 medium onions, finely chopped or puréed
1½ tsp ginger-garlic paste
1 green chilli, slit, optional
3 medium tomatoes, puréed
½ tsp turmeric powder
½ tsp Kashmiri red chilli powder
1½ to 2 tbsp Rajma Masala
Salt to taste
½ tsp crushed kasuri methi, optional
2 tbsp chopped fresh coriander
Additional hot water as required

Ingredients for Basmati Rice

1½ cups Best Basmati Rice
2¼ cups water
½ tsp salt, optional
1 tsp ghee, optional

How to Make Punjabi Rajma

Rinse the Rajma Chitra thoroughly. Soak it in plenty of water for at least 8 hours or overnight.
Drain the soaking water and rinse the beans again. Transfer them to a pressure cooker with 4 cups of fresh water and a little salt.
Pressure-cook until the rajma is completely soft. This generally takes 6 to 8 whistles on medium heat, depending on the cooker and age of the beans. Allow the pressure to release naturally.
Check one bean by pressing it between your fingers. It should mash easily without a firm centre. Retain the cooking liquid.
Heat ghee or oil in a heavy pan. Add cumin seeds and let them crackle.
Add the chopped onions and cook over medium heat until golden. Stir in the ginger-garlic paste and green chilli, then cook for another minute.
Add the tomato purée, turmeric and Kashmiri red chilli powder. Cook until the tomato mixture becomes thick and begins releasing oil around the edges.
Add Dinesh Flour Mills Rajma Masala and salt. Cook for one minute over low heat, stirring continuously.
Add the cooked rajma along with 1½ to 2 cups of its cooking liquid. Lightly mash a few beans against the side of the pan to create a thicker gravy.
Simmer uncovered over low heat for 15 to 20 minutes. Add a little hot water if the gravy becomes too thick.
Finish with crushed kasuri methi and fresh coriander. Rest the rajma for five minutes before serving.

How to Make Fluffy Basmati Rice

Rinse the basmati rice gently until the water is mostly clear.
Soak the rice for 20 minutes and drain it completely.
Add the drained rice, 2¼ cups water, salt and optional ghee to a heavy saucepan.
Bring it to a gentle boil. Cover and cook over low heat for approximately 10 to 12 minutes.
Switch off the heat and leave the covered rice undisturbed for 10 minutes.
Fluff the grains gently with a fork before serving.

Serving Suggestion

Serve hot Punjabi rajma with fluffy basmati rice. Add onion rings, a lemon wedge, green chilli, pickle and roasted papad for a complete North Indian meal.

Cooking Tips

Always discard the soaking water and cook rajma in fresh water.
The kidney beans must be completely soft before adding them to the masala.
Slow simmering after adding the cooked beans gives the gravy a fuller texture.
Mash only a few beans so the remaining rajma retains its shape.
Rajma thickens as it rests, so keep the gravy slightly loose while cooking.
Adjust salt after adding the Rajma Masala.

Storage and Reheating

Cool the rajma and rice before refrigerating them in separate airtight containers. Reheat the rajma thoroughly, adding a small splash of water if necessary. Prepare fresh rice when possible for the best texture.