Rajma Pulao Recipe

Life Style: If you are one of those people who loves kidney beans and can eat them anytime, then here is a recipe that you will definitely love! You may mistake it for rajma rice, however, it is a pulao made with rajma and basmati rice and no gravy is added. Rajma Pulao recipe is a little different from others, but it tastes amazing. To make this North Indian recipe, all you need are ingredients that you would easily find in your kitchen and these are: Kashmiri Rajma, Basmati rice, onions, tomatoes, ginger-garlic paste and a mixture of whole and ground spices. You can easily make this pulao recipe for your loved ones on occasions like kitty parties, pot lucks and even game nights. Make sure to make it! 1/2 cup kidney beans

1 green chilli

1 chopped onion

12 mint leaves

1/2 tsp kasoori methi powder

2 spoons ghee

2 cloves

water as required

1 cup basmati rice

1/2 teaspoon ginger paste

1 chopped tomato

1 teaspoon garam masala powder

salt as required

1 stick cinnamon

4 green cardamoms

1/2 teaspoon garlic paste

To make this pulao recipe, wash rajma with water 2-3 times and then soak in enough water overnight. The next day, drain off the excess water and put the rajma in a pressure cooker. Add enough water to the cooker and close the lid. Keep it on medium flame and let the Rajma cook till it becomes soft. (Tip: You can choose Kashmiri Rajma for better taste.)

Once the rajma is cooked, turn off the burner and keep the cooker aside and let the steam escape on its own. After this, place another pressure cooker on medium flame and melt ghee in it. When ghee melts, add green cardamom, cloves and cinnamon to it. Fry them for a minute until the aroma starts coming out.

Then, add chopped onion and green chillies to the cooker and fry for a minute. Next, add ginger-garlic paste to the onion and fry again until the raw smell of garlic goes away. Now, add chopped tomatoes, salt, garam masala powder and kasoori methi powder in the cooker. Fry until tomatoes become soft. (Tip: You can also use onion paste and tomato puree for better consistency.)

Once the tomatoes are cooked, add boiled kidney beans to the cooker and mix all the ingredients well. Let the rajma cook for a minute or two. Meanwhile, wash the basmati rice with water and keep aside. (Tip: You can also soak the Basmati rice for 10-15 minutes. This will enhance the beauty of your pulao.)

Next, add rice to the rajma and add 1 1/2 cups of water and salt. Mix well and bring to a boil. Then close the lid and let the pulao cook for 2 whistles. Make sure that you are cooking the pulao on medium flame and not on high flame, as this may burn the rice. After 2 whistles, turn off the flame and let the steam escape on its own. Serve hot! (Tip: You can garnish with coriander leaves for better taste.)