Pressure-Cooker Rajma with Pickled Red Onion and Toasted Cumin Rice

All the depth of a slow-cooked Punjabi rajma — smoky, tender kidney beans in a rich tomato-onion masala — compressed into under an hour with a pressure cooker. The beans go in dry-soaked and come out buttery-soft, and the sharp pickled onions are still the move.

Ingredients

• red onion, thinly sliced into half-moons – 1 medium (about 1½ cups)
• white vinegar – ⅓ cup
• boiling water – ⅓ cup
• granulated sugar – 1 teaspoon
• kosher salt – 1 teaspoon

• neutral oil (such as canola or sunflower) – 3 tablespoons
• whole cumin seeds – ½ teaspoon
• yellow onion, finely diced – 1½ cups
• garlic cloves, minced – 4 cloves (about 1 tablespoon)
• fresh ginger, grated – 1½ teaspoons
• ground coriander – 1½ teaspoons
• ground cumin – 1 teaspoon
• Kashmiri red chili powder (or mild paprika with a pinch of cayenne) – 1 teaspoon
• ground turmeric – ¼ teaspoon
• whole canned tomatoes, crushed by hand – one 14-oz can
• dried dark red kidney beans, soaked overnight and drained – 1½ cups
• kosher salt – 1¼ teaspoons
• water – 1½ cups
• garam masala – ½ teaspoon
• unsalted butter – 1 tablespoon
• fresh cilantro, roughly chopped – ¼ cup loosely packed

• neutral oil – 1 teaspoon
• whole cumin seeds – ¼ teaspoon
• basmati rice, rinsed until water runs clear – 1½ cups
• water – 2¼ cups
• kosher salt – ¾ teaspoon

Instructions

1. Make the pickle first so it has maximum time to mellow. Combine the red onion slices in a heatproof jar or bowl. Stir together the boiling water, white vinegar, sugar, and kosher salt until fully dissolved, then pour over the onions. Press them down so they're mostly submerged. Set aside uncovered — they'll be ready in 30 minutes and will keep in the fridge for up to a week.
2. Set your pressure cooker to the sauté function (or use the stovetop pot over medium-high heat if using a stovetop pressure cooker). Add the neutral oil and let it shimmer, then add the whole cumin seeds. Let them sizzle for 30–40 seconds until fragrant and a shade darker — this is where the smoky, toasty backbone of the dish begins.
3. Add the diced yellow onion and cook, stirring occasionally, for 10–12 minutes until deep golden and starting to catch at the edges. Don't rush this — properly browned onion is the flavor foundation. Add the garlic and ginger and cook for another 2 minutes, stirring constantly, until the raw smell is gone.
4. Add the ground coriander, ground cumin, Kashmiri chili powder, and turmeric directly to the onion mixture. Stir constantly for 60–90 seconds, letting the spices toast in the oil and coat everything. Add the crushed tomatoes and stir to scrape up anything stuck to the bottom — this deglazing step prevents a burn warning in electric pressure cookers. Cook for 4–5 minutes, stirring occasionally, until the masala tightens and the oil starts to separate at the edges.
5. Add the drained kidney beans, kosher salt, and 1½ cups (360ml) water. Stir well to combine. Seal the pressure cooker lid, set to high pressure, and cook for 35 minutes (electric) or 30 minutes (stovetop). Allow the pressure to release naturally for at least 15 minutes before manually releasing any remaining pressure — a full natural release gives you creamier, more intact beans.
6. While the rajma pressure-cooks, make the rice. Heat the oil in a medium saucepan over medium heat. Add the cumin seeds and let them sizzle for 20–30 seconds until fragrant. Add the rinsed basmati, water, and salt. Bring to a boil, then reduce to the lowest possible heat, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered and undisturbed, for 10 minutes. Fluff with a fork before serving.
7. Once the pressure is fully released, open the lid and assess the texture. The beans should be very tender and the broth thick but pourable — if it looks thin, switch back to sauté mode and simmer uncovered for 5–8 minutes, stirring occasionally, until it reduces to a saucy consistency. Use the back of a spoon to gently mash 10–15% of the beans against the pot wall; this thickens the curry naturally without losing the whole-bean texture.
8. Stir in the garam masala and butter. Taste for salt and adjust. The butter rounds out the edges and gives the rajma a glossy finish. Serve over or alongside the cumin rice, topped with a generous pile of pickled red onion and fresh cilantro.