Daawat Rozana Gold Basmati Rice 5 Kg

Rajma chawal

1. Soak 1 cup rajma overnight, then pressure cook with salt and 3 cups water until soft (5–6 whistles).
2. Heat 1 tbsp oil, sauté cumin, chopped onions, ginger, and garlic until golden.
3. Add chopped tomatoes, salt, turmeric, chili powder, coriander powder, and cook until soft.
4. Mix in the cooked rajma, add water as needed, and simmer for 15–20 minutes until thick.
5. Cook 1 cup rice, serve with rajma, and garnish with coriander. Enjoy!