Rajma Chawal Casserole - Layered Rajma Rice Casserole
Rajma Chawal Casserole ✨ a layered, modern take on a timeless Indian comfort classic, just a little reimagined! Layered whole-spice basmati rice, slow-simmered rajma, and a bold achari salad topping that brings everything together beautifully!
Ingredients
Whole-Spice Rice:
- 1 1/2 cups basmati rice
- 2 3/4 cups water
- 1 tbsp ghee , or oil
- 1 tsp cumin seeds
- 1 bay leaves
- 1 black cardamom
- 2-3 cloves
- 2 green cardamoms
- pinch turmeric powder
- salt , to taste
Rajma:
- 3 1/2 cups cooked rajma (kidney beans) , with its cooking liquid
- 2 1/2 tbsp ghee , or oil
- 1 tsp cumin seeds
- 1 small mace (javitri)
- 1 black cardamom
- 2 dried red chilies
- 1 cup onions , finely chopped
- 1 tbsp ginger garlic green chili paste
- 1 tbsp cilantro with tender stems , finely chopped
- 2 1/2 cups fresh tomato puree
- 1 tbsp tomato paste
- 1/2 tsp turmeric powder
- 1 1/2 tsp red chili powder
- 2 tsp coriander powder
- 2 1/2 tsp kasoori methi , crushed
- 1/2 tsp garam masala
- salt , to taste
- 3 tbsp cilantro , finely chopped
Achari Salad:
- 1/2 cup red onions , finely chopped
- 1/4 cup potatoes , boiled and cubed
- 1/4 cup paneer , cubed and lightly sautéed
- 3-4 green chilies , slit lengthwise
- 10-15 juliennes ginger
- 2-3 cilantro , finely chopped
- 2 - 2½ tsp mixed pickle
- 1/2 tsp vinegar , or lemon juice
- salt , to taste
Mustard Oil Tadka:
- 1 tbsp mustard oil
- 1/4 tsp onion seeds (kalonji)
- 1/4 tsp fennel seeds (saunf)
- 1/4 tsp mustard seeds
- pinch asafoetida powder (hing)
Instructions
Whole-Spice Rice:
-
Rinse rice 2–3 times until water runs clear. Soak for 15–20 minutes and drain.
-
Heat ghee or oil in a heavy-bottomed pan. Then add cumin seeds and let them splutter. Add all the whole spices (bay leaf, cardamoms, cloves). Sauté briefly until aromatic.
-
Add drained rice and gently sauté for 30–45 seconds. Add water, salt, and a pinch of turmeric. Bring to a boil.
-
Cover and cook on low for 12–15 minutes until fluffy. Rest 5 minutes and fluff gently with a fork.
Rajma:
-
Heat ghee or oil in a heavy-bottomed pan. Add cumin seeds, javitri, black cardamom, and dried red chilies and let them crackle.
-
Add chopped onions and sauté until golden. Stir in ginger–green chili–garlic paste and cook briefly. Add cilantro stems and sauté.
-
Add tomato puree and tomato paste. Cover and cook until oil separates.
-
Add turmeric, red chili powder, coriander powder, salt, and crushed kasuri methi. Add cooked rajma along with its cooking liquid. Simmer for 15–20 minutes until everything comes together.
-
Finish with garam masala and chopped cilantro leaves.
Achari Salad:
-
Combine onions, potatoes, paneer, green chilies, ginger, and cilantro. Add pickles, salt, and vinegar or lemon juice. Mix gently.
-
Heat mustard oil until just smoking. Add kalonji, fennel seeds, and mustard seeds. Let splutter. Add hing and turn off heat. Pour hot tadka over salad and mix gently.
Assemble:
-
Spread half the rice in a casserole dish. Layer half the rajma. Repeat with remaining rice and rajma.
-
Top generously with achari salad.
-
Garnish with boondi or papad, and serve warm with raita of your choice.