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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!
Prep Time 8 hrs
Cook Time 30 mins
Total Time 8 hrs 50 mins
Course Main Course
Cuisine Indian
Servings 3 portion


  • 1/3 cup Rajma (kidney beans / Jammu variety)
  • 1 cup basmati rice
  • 1 tbsp ghee
  • 1 bay leaf
  • 5 - 6 cloves
  • 2 cinnamon sticks
  • 1 tsp cumin seeds
  • 2 cardamom green
  • 1/4 tsp asafoetida
  • 5 cloves garlic
  • 1 onion medium
  • 3 spring onion stalks
  • 1/2 tsp chili powder red
  • 1/2 tsp garam masala powder
  • 1 tsp salt
  • 2 - 3 tbsps coriander leaves fresh (garnish)


  • 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.


Serving suggestion:
Rajma Pulao, Raita, Papad
To make this vegan, use any vegetable oil instead of ghee.