Beans and Rice are a staple food in so many cultures around the world. It’s nutritious, it’s widely available, it’s inexpensive and most of all- it’s hearty food which leaves you full and satisfied. In northern India, this popular combination is called Rajma Chawal, where Rajma refers to any variety of kidney beans, and, Chawal means rice. This dish is very close to my heart- it represents my Punjabi roots and has countless childhood memories attached to it. I n this recipe, I have cooked Kidney Beans and Rice Pot-in-Pot, which means I’ve cooked both in the same pot, using the pot-in-pot technique (PIP), a huge time and effort saver. When you scroll down, you’ll see an elaboration of the PIP concept. You can learn more on my dedicated page for PIP (pot-in-pot) cooking HERE.
When I have time to plan ahead, I soak the dry kidney beans the night before. Then, I cook these rinsed and drained beans in a mildly spicy, tomato based curry, seasoned with warm Indian spices. Beans take around 45-50 minutes to cook on a stove-top, so I always pressure cook them, which cuts the cooking time in half. For weeknights, using canned kidney beans and crushed tomatoes in the same recipe, makes this comfort meal possible in 5-6 minutes of cooking time. When using canned beans, this kidney beans and rice recipe can be combined with white Basmati or Jasmine rice, with a cook time of 6 minutes.