Recipe for Rajma Pulao | Indian style rice and beans | Kidney beans Pulao | Kidney beans /Rajma with rice
A combination of rice and beans makes one of the best complete protein options for vegetarians. Between the rice and beans, we get all the essential amino acids, making it a very good source of protein, which is just one of the reasons to love this Rajma Pulao recipe.
A lot of Punjabis consider rajma & rice as one of their favourite Sunday lunches and why not, it is a truly delicious combination where the heartiness of the mildly spiced dal combines with steamed rice to make a perfect mouthful! My Rajma pulao is inspired from the Rajma-Chawal, but a much simpler (almost) one-pot version of the same.
Time Saver Tip:
Cook rajma and save it in the fridge in an airtight container, and this one-pot Rajma Pulao will take you all of 15 minutes in the pressure cooker for a quick weekday lunch or dinner.
A few tips on how to make a good rajma pulao:
- Choose the smallest variety of Rajma you can get. I prefer the Jammu Rajma.
- Pre-cooking the rajma before cooking it with the rice ensures that the rice does not get overcooked.
- Use freshly prepared garlic paste for maximum flavour.
- If you don’t use a pressure cooker, use canned beans. Drain the liquid, rinse off the beans and proceed with the recipe. Pulao can be prepared in a pan with a lid using the absorption method of cooking rice.