Rajma Chawal Casserole
1 hour
Indian / Indian Fusion
Serves: 4-6
Rajma Chawal Casserole is 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
For Jeera Whole-Spice Rice
- 1½ cups Royal Basmati Rice
- 2¾ cups water
- 1 tbsp ghee or oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1 black cardamom
- 2–3 cloves
- 2 green cardamom pods
- Pinch of turmeric
- Salt to taste
For Rajma
- 3½ cups cooked rajma (with its cooking liquid)
- 2½ tbsp ghee or oil
- 1 tsp cumin seeds
- 1 small piece javitri
- 1 black cardamom
- 2 dried red chilies
- 1 cup finely chopped onions
- 1 tbsp ginger–green chili–garlic paste
- 1 tbsp finely chopped cilantro stems
- 2½ cups fresh tomato puree
- 1 tbsp tomato paste
- ½ tsp turmeric powder
- 1½ tsp red chili powder
- 2 tsp coriander powder
- 2½ tsp kasuri methi, crushed
- ½ tsp garam masala
- Salt to taste
- 3 tbsp chopped cilantro leaves
For Achari (Pickle-Style Topping)
- ½ cup finely chopped red onions
- ¼ cup boiled potatoes, cubed
- ¼ cup paneer cubes, lightly sautéed
- 3–4 green chilies, slit lengthwise
- 10–15 thin ginger juliennes
- 2–3 tsp finely chopped cilantro
- 2–2½ tsp mixed pickles
- ½ tsp vinegar or lemon juice
- Salt to taste
For Tadka
- 1 tbsp mustard oil
- ¼ tsp kalonji
- ¼ tsp fennel seeds
- ¼ tsp mustard seeds
- A pinch of hing
Preparation
For Jeera 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 pot.
- Add cumin seeds and let them splutter.
- Add tej patta, black cardamom, cloves, and green cardamom. 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.
For 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.
For Achari Salad and Tadka
- 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 rai. Let splutter.
- Add hing and turn off heat.
- Pour hot tadka over salad and mix gently.
To 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.
