Pressure Cooker Rajma Biryani

Name: Pressure Cooker Rajma Biryani
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1 cup (200 g) dried red kidney beans (rajma), picked over and rinsed; 6 cups (1440 ml) water, 3 cups (720 ml) for soaking, 3 cups (720 ml) for cooking; 1 tsp (6 g) fine sea salt; 1½ cups (300 g) aged basmati rice, rinsed in several changes of water until clear, soaked 30 minutes, then drained well; 4 tbsp (56 g) ghee; 1 large (about 5 oz) (150 g) yellow onion, halved and sliced very thinly into half-moons; 1 large (about 5 oz) (150 g) yellow onion, finely chopped; 1 whole (1 g) bay leaf; 1 1-inch (2.5 cm) piece (2 g) cinnamon stick; 4 pods (2 g) green cardamom pods, lightly crushed; 4 whole (1 g) whole cloves; ½ tsp (1 g) black peppercorns; 1 tsp (3 g) cumin seeds; 1 tbsp (15 g) ginger-garlic paste; 2 whole (10 g) green chilies (serrano or Indian), slit lengthwise; 2 medium (about 9 oz) (250 g) ripe tomatoes, finely chopped; ½ tsp (1 g) ground turmeric; 1 tsp (2 g) Kashmiri red chili powder; 2 tsp (4 g) ground coriander; 1½ tsp (3 g) garam masala; ½ cup (120 g) plain whole-milk yogurt, at room temperature, whisked smooth; ½ cup, loosely packed (15 g) fresh mint leaves, roughly chopped, divided in half; ½ cup, loosely packed (15 g) fresh cilantro leaves and tender stems, roughly chopped, divided in half; 1½ tsp (9 g) fine sea salt; 1⅓ cups (320 ml) water, hot or room temperature; 1 large pinch (0.2 g) saffron threads, soaked in the warm milk for 10 minutes (optional); 2 tbsp (30 ml) whole milk, warmed until just hot to the touch (optional); 1 tbsp (15 ml) fresh lemon juice

From the MyKitchenBank Kitchen

Tender kidney beans and long-grain basmati cook together in a yogurt-tomato masala scented with whole spices, mint and saffron. Finished with golden fried onions, this Punjabi-style one-pot biryani is hearty, fragrant and fully vegetarian.

Prep: 20 min
Cook: 1 hr 15 min
Wait: 8 hr 30 min
Total: 10 hr 5 min
Makes: About 6 cups biryani (4 generous servings)

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Ingredients

4 servings

For the beans
1 cup (200 g) dried red kidney beans (rajma), picked over and rinsed
6 cups (1440 ml) water, 3 cups (720 ml) for soaking, 3 cups (720 ml) for cooking
1 tsp (6 g) fine sea salt
For the biryani
1½ cups (300 g) aged basmati rice, rinsed in several changes of water until clear, soaked 30 minutes, then drained well
4 tbsp (56 g) ghee
1 large (about 5 oz) (150 g) yellow onion, halved and sliced very thinly into half-moons
1 large (about 5 oz) (150 g) yellow onion, finely chopped
1 whole (1 g) bay leaf
1 1-inch (2.5 cm) piece (2 g) cinnamon stick
4 pods (2 g) green cardamom pods, lightly crushed
4 whole (1 g) whole cloves
½ tsp (1 g) black peppercorns
1 tsp (3 g) cumin seeds
1 tbsp (15 g) ginger-garlic paste
2 whole (10 g) green chilies (serrano or Indian), slit lengthwise
2 medium (about 9 oz) (250 g) ripe tomatoes, finely chopped
½ tsp (1 g) ground turmeric
1 tsp (2 g) Kashmiri red chili powder
2 tsp (4 g) ground coriander
1½ tsp (3 g) garam masala
½ cup (120 g) plain whole-milk yogurt, at room temperature, whisked smooth
½ cup, loosely packed (15 g) fresh mint leaves, roughly chopped, divided in half
½ cup, loosely packed (15 g) fresh cilantro leaves and tender stems, roughly chopped, divided in half
1½ tsp (9 g) fine sea salt
1⅓ cups (320 ml) water, hot or room temperature
To finish
1 large pinch (0.2 g) saffron threads, soaked in the warm milk for 10 minutes (optional)
2 tbsp (30 ml) whole milk, warmed until just hot to the touch (optional)
1 tbsp (15 ml) fresh lemon juice

Equipment (6)

5-liter (5-quart) stovetop pressure cooker with a working gasket and vent
Large bowl for soaking beans
Fine-mesh strainer for rinsing rice
Slotted spoon and a plate lined with paper towels
Small bowl or cup for saffron milk
Chef's knife and cutting board

Steps

Before you start

Soak the dried kidney beans the night before (or at least 8 hours). Most of the total time is this hands-off soak.
Raw or undercooked kidney beans are toxic. Always discard the soaking water and cook the beans until completely soft, as directed below.
Use a 5-liter (about 5-quart) stovetop pressure cooker. Never fill it more than two-thirds full, and check the gasket and vent are clean.
Get the saffron soaking in warm milk 10 minutes before you finish the biryani, and measure all spices before you start frying.

1
Soak the beans
- Rinse the kidney beans, then put them in a large bowl with 3 cups (720 ml) of the water.
- Soak at room temperature for 8 to 12 hours (overnight).
- Drain and discard the soaking water, and rinse the beans again.
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Ready when: Beans look plump and slightly wrinkle-free, and are about double in size
Tip: In hot weather, soak in the fridge so the beans don't ferment.
2
Pressure-cook the beans
- Put the drained beans in the pressure cooker with the remaining 3 cups (720 ml) water and 1 teaspoon salt.
- Lock the lid and cook over high heat until the cooker reaches full pressure (about 10 minutes, or the first whistle).
- Reduce to medium-low and cook 25 minutes.
- Turn off the heat and let the pressure release naturally for about 15 minutes before opening.
- Drain the beans, keeping them in a bowl.
- Rinse and dry the cooker.
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Ready when: A bean crushes easily between two fingers with no chalky or firm center
Tip: If any beans are still firm, cook them 8 to 10 minutes more under pressure. Don't move on until they are completely soft.
3
Soak the rice
- While the beans cook, rinse the basmati rice in a fine-mesh strainer under cold water, swishing gently, until the water runs almost clear.
- Cover with fresh water and soak 30 minutes.
- Drain very well just before using.
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Ready when: Grains turn opaque white and look slightly longer
Tip: Drain thoroughly, since extra clinging water will make the biryani soft and sticky.
4
Prep the aromatics
- Slice the onion for frying and chop the second onion, the tomatoes, mint and cilantro.
- Slit the green chilies.
- Whisk the yogurt until smooth.
- Warm the milk, add the saffron and set aside to steep.
- Measure all the ground spices into a small dish so they are ready to go.
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Tip: Slice the frying onion as evenly and thinly as you can so it browns at the same rate.
5
Fry the golden onions
- Heat 2 tablespoons of the ghee in the open pressure cooker (no lid) over medium-high heat.
- Add the sliced onion and a pinch of salt from the 1½ teaspoons.
- Fry, stirring often, 8 to 10 minutes, lowering the heat to medium once the edges color.
- Lift out with a slotted spoon onto paper towels.
- They crisp as they cool.
- Leave the ghee in the pot.
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Ready when: Onions are deep golden brown (not dark brown) and smell sweet
Tip: Pull them out when they are a shade lighter than you want, since they keep darkening in the hot fat and turn bitter if burnt.
6
Build the masala
- Add the remaining 2 tablespoons ghee to the pot over medium heat.
- Add the bay leaf, cinnamon, cardamom, cloves, peppercorns and cumin seeds.
- Stir 30 seconds until fragrant.
- Add the chopped onion and cook 5 minutes until soft and light golden.
- Stir in the ginger-garlic paste and green chilies, cooking 1 minute.
- Add the tomatoes with the turmeric, chili powder and coriander.
- Cook 6 to 7 minutes, mashing the tomatoes, until the mixture is thick and the ghee separates at the edges.
- Lower the heat, stir in the yogurt and half the mint and cilantro, and cook 2 minutes more, stirring constantly.
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Ready when: Masala is thick and jammy, with ghee shining at the edges and no raw tomato smell
Tip: Keep stirring after the yogurt goes in or it may curdle and split.
7
Add beans and rice
- Stir in the cooked beans and 1 teaspoon of the garam masala.
- Add the drained rice, the remaining salt, and the water.
- Stir gently once or twice to combine without breaking the rice.
- Bring to a boil over medium-high heat and taste the liquid, which should taste slightly salty.
- Spread everything flat so the liquid sits just barely above the rice (about ¼ inch / 5 mm).
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Ready when: Liquid is boiling gently and tastes lightly salted
Tip: Do not stir after this point. Stirring releases starch and makes the rice gummy.
8
Pressure-cook the biryani
- Close and lock the lid.
- Cook over high heat until the cooker reaches full pressure (about 5 minutes, or the first whistle).
- Immediately reduce to the lowest heat and cook exactly 4 minutes.
- Turn off the heat.
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Ready when: Steady pressure is held on low heat the whole 4 minutes
Tip: Set a timer. An extra couple of minutes can turn basmati mushy.
9
Release pressure and rest
- Leave the cooker undisturbed for 10 minutes so the pressure drops naturally.
- Release any remaining pressure with the vent and open the lid away from your face.
- Scatter the lemon juice over the top, then cover with a clean towel and the lid again and rest 5 minutes off the heat.
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Ready when: Surface looks dry, with small steam holes and no standing liquid
Tip: Forcing a quick release can split the grains and leave the rice wet.
10
Fluff and finish
- Drizzle the saffron milk over the rice in a few spots.
- Use a fork or flat spoon to gently fold from the bottom, mixing the white and saffron rice and the beans without mashing.
- Top with the fried onions, the remaining mint and cilantro, and the remaining ½ teaspoon garam masala.
- Serve hot with cucumber raita.
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Ready when: Rice grains are long, separate and fluffy, with streaks of saffron yellow throughout
Tip: Fold gently, lifting from the bottom, because basmati breaks easily when hot.

Good to know

Tips

Use aged basmati. It stays long and separate, while fresh or short-grain rice turns sticky.
Cook the masala until the ghee separates. This is where most of the flavor comes from.
Pressure cookers vary, so if your rice comes out wet, cut the water by 2 tablespoons next time. If it is hard, add 2 tablespoons and rest it covered for 5 minutes.
For extra heat, add another slit green chili or more Kashmiri chili powder.

Make ahead

"Soak and cook the beans up to 3 days ahead and refrigerate them in a covered container. You can also make the fried onions a day ahead and keep them at room temperature in an airtight container. Cook the biryani fresh for the best rice texture."

Storage & reheating

"Room temperature: up to 2 hours after cooking. Refrigerator: cool quickly, then keep in an airtight container up to 3 days. Freezer: up to 2 months in a freezer-safe container (add the fried onions fresh). Reheat in a covered pan or microwave with 1 to 2 tablespoons of water per serving until steaming hot throughout."

Substitutions

dried red kidney beans (rajma) → 2 cans (15 oz / 425 g each) kidney beans, drained and rinsed. Skip steps 1 and 2. Add the beans directly to the masala in step 7.
ghee → neutral oil or half oil and half unsalted butter. The biryani will be less nutty, and it is then also vegan if you use oil only and swap the yogurt.
plain whole-milk yogurt → unsweetened plain coconut or soy yogurt. Makes the dish dairy-free. Add the lemon juice for tang.
saffron threads → ¼ teaspoon ground turmeric stirred into the milk. Gives similar color but not the floral aroma.