rajma pulao recipe | kidney beans pulao | rajma beans pulao
easy rajma pulao recipe | kidney beans pulao | rajma beans pulao
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp ghee / clarified butter
- 1 bay leaf / tej patta
- ¼ tsp pepper
- 1 star anise
- 1 inch cinnamon stick / dalchini
- 4 clove / lavang
- 1 tsp jeera / cumin
- ½ onion (thinly sliced)
- 1 tsp ginger garlic paste
- 1 to mato (finely chopped)
- ¼ tsp turmeric / haldi
- 1 cup rajma / red kidney beans (soaked overnight & boiled 10 minutes)
- 1 tsp kashmiri red chilli powder / lal mirch powder
- 2 tbsp coriander leaves (finely chopped)
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tsp salt
- 1 cup basmati rice (soaked 20 minutes)
- 2 cup water
Instructions
- 1
firstly, in a pressure cooker heat 1 tbsp ghee and saute 1 bay leaf, ¼ tsp pepper, 1 star anise, 1 inch cinnamon, 4 clove and 1 tsp jeera till they turn aromatic.
- 2
also saute ½ onion till they turn slightly golden.
- 3
now add 1 tsp ginger garlic paste and saute well.
- 4
additionally add 1 tomato and saute till it turns soft and mushy.
- 5
now add 1 cup rajma (soaked overnight and boiled for 10 minutes) and saute for a minute.
- 6
further add spices and 1 tsp salt. saute on low flame.
- 7
add in 1 cup basmati rice, soaked 20 minutes and saute for a minute.
- 8
now add 2 cup water and 2 tbsp coriander leaves. stir well.
- 9
cover and pressure cook on medium flame for 2 whistle.
- 10
finally, serve rajma pulao with raita or pack to your lunch box.