Rajma Pulao
 Recipe for Rajma Pulao | Rice & beans combined provide all essential amino acids, making it a complete protein dish for vegetarians. Get this easy one-pot-dish recipe here!
| Servings | Prep Time |
| 3portion | 480minutes |
| Cook Time | Passive Time |
| 30minutes | 20minutes |
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Ingredients
- 1/3cup Rajma(kidney beans / Jammu variety)
- 1cup basmati rice
- 1tbsp ghee
- 1 bay leaf
- 5 – 6 cloves
- 2 cinnamonsticks
- 1tsp cumin seeds
- 2 cardamomgreen
- 1/4tsp asafoetida
- 5cloves garlic
- 1 onionmedium
- 3 spring onionstalks
- 1/2tsp chili powderred
- 1/2tsp garam masalapowder
- 1tsp salt
- 2 – 3tbsps coriander leavesfresh (garnish)
Instructions
- Soak the dry rajma overnight or for 8 hours in plenty of water. Drain the water and place the rehydrated beans in a small pressure cooker with 2 cups water. Pressure cook for 3 whistles and 5 minutes on sim. When the pressure subsides, open the cooker, drain the cooked rajma and keep aside. The rajma should be cooked thoroughly yet hold its shape.
- Peel and coarsely mash the garlic with a mortar-pestle. Peel and slice the onions. Slice off the root part of the spring onions and discard. Slice the white and green portion thinly and keep aside.
- Wash the rice 2-3 times and drain the water, keep aside.
- In a small pressure cooker, heat ghee. Add the bay leaf, cloves, cinnamon, cumin seeds, cardamom and asafoetida. Stir for 30 seconds on medium heat.
- Add sliced onions and spring onions, saute for 2-3 minutes. Stir in the cooked rajma.
- Add the washed rice, salt, red chili powder, garam masala. Stir until combined.
- Pour 2 cups water into the cooker. Once this comes to a boil, close the cooker lid with the ‘weight’. Switch off the flame after 2 whistles.
- When the pressure subsides, open the cooker and fluff up the rice. Remove into a hot casserole.
- Serve hot with raita and roasted papad for a complete meal.
Recipe Notes
Serving suggestion:
To make this vegan, use any vegetable oil instead of ghee.