Rajma Pulao Rice is a one-pot flavourful and vegan dish that can be served with any type of raita, salad and roasted papad for a well-balanced meal. It’s a clear winner for those who love spicy and delicious rice dishes.
Cooking rajma pulao is a delightful way to enjoy the flavors of rajma (kidney beans) and rice together. Here’s a simple recipe to guide you through the process:
Ingredients:
- 1 cup basmati rice (or any long-grain rice)
- 1/2 cup rajma (kidney beans), soaked overnight or for at least 6 hours
- 1 large onion, thinly sliced
- 1 large tomato, finely chopped
- 2-3 green chilies, slit lengthwise (adjust according to your spice preference)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 2-3 cloves
- 2-3 green cardamom pods
- 1-inch cinnamon stick
- 1 bay leaf
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust according to your spice preference)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons ghee or oil
- Fresh coriander leaves for garnish
- Water as required
Instructions:
Preparation:
- Rinse the soaked rajma thoroughly.
- Drain the water from the soaked rajma and set aside.
- Rinse the rice under running water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain.
Cooking Rajma:
- In a pressure cooker, add the soaked rajma with fresh water. Cook until the rajma is soft and tender. This may take about 15-20 minutes on medium heat.
- Once cooked, drain the excess water and set the rajma aside.
Cooking Pulao:
- Heat ghee or oil in a large pan or pressure cooker.
- Add cumin seeds, cloves, green cardamom, cinnamon stick, and bay leaf. Sauté until the spices become fragrant.
- Add sliced onions and sauté until they turn golden brown.
- Add ginger-garlic paste and slit green chilies. Sauté until the raw aroma disappears.
- Add chopped tomatoes and cook until they turn mushy.
- Add turmeric powder, red chili powder, coriander powder, and garam masala powder. Mix well and cook for a minute.
- Add the cooked rajma and drained rice to the pan. Mix gently without breaking the rice grains.
- Add salt to taste and mix well.
- Add water. The ratio of rice to water is usually 1:2 for basmati rice. Adjust the quantity of water depending on the rice you’re using.
- Close the lid and cook until the rice is fully done. If using a pressure cooker, cook for about 1 whistle on medium heat, then reduce the heat to low and cook for another 5-7 minutes.
- Once done, let it sit for a few minutes before opening the lid.
Serving:
- Garnish with fresh coriander leaves.
- Serve hot with raita (yogurt dip) or any side dish of your choice.
Enjoy your flavorful rajma pulao!