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Home » PULAO RECIPES » Rajma pulao recipe

Rajma pulao recipe

March 28, 2017 by Raks Anand 17 Comments /

how-to-make-rajma-pulao
Rajma pulao, an easy one pot dish perfect for quick fixes and lunch box too. I have used Kashmiri rajma, you can use the same recipe with regular rajma too.
I saw this organic Kashmiri rajma in Mustafa. It was smaller in size than the usual rajma and looked really pretty. So got it to make rajma masala. I thought I should try pulao too once and made this few weeks back. It turned out really good in taste. Aj too loved it.

rajma-pulao
Rajma chawal, usually had as rajma masala and cooked rice is a famous combo. I have posted this combo even in my lunch menu series. But making some variety rice was my idea. First I thought will cook rice separately and make a masala to mix, but that’s not I wanted. Something easy and simple. For Chana pulao, I have just soaked the chana and skipped precooking. but for rajma pulao I was in doubt if rajma would get cooked. So precooked rajma and used in the recipe.  It was soft and tasted good.

Rajma pulao recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time: Overnight soaking + 10 mins   |  Cook time:25 mins |  Serves:3 | Author: Raks anand

Click here for cup measurements

Rajma pulao, an easy one pot dish perfect for quick fixes and lunch box too. I have used Kashmiri rajma, you can use the same recipe with regular rajma too.
Rajma pulao recipe

Ingredients

  • Red kidney beans/ Rajma – 1/2 cup
  • Basmati rice – 1 cup
  • Green chilli – 1
  • Ginger garlic paste –  1 to 1 & 1/2 tsp (*see notes)
  • Onion – 1
  • Tomato – 1
  • Mint leaves – 12
  • Red chilli powder – 1 tsp
  • Garam masala powder – 1 tsp
  • Kasuri methi – 1/2 tsp
  • Lemon juice – 1 tsp
  • Salt – As needed
  • To temper

  • Ghee / oil – 2 tbsp
  • Cinnamon – 1 inch piece
  • Clove – 1
  • Cardamom – 1
  • Cumin seeds – 1 tsp

Method

  1. Soak rajma overnight. Next day, drain water, add 1 & 1/2  cups water and pressure cook for 4 whistles in medium flame. Or until cooked soft (rajma should retain its shape)
  2. In a small pressure cooker, add ghee and temper with the items given under ‘To temper’.
  3. Add slit green chillies, sliced onion to it. Stir fry for a minute. Add ginger garlic paste. Fry until it is fragrant. (1 minute)
  4. Add finely chopped tomato, salt, red chilli powder, kasuri methi, masala powder and fry until tomato turns mushy.
  5. Add cooked rajma, mint leaves. Mix well.
  6. Pour 1 & 1/2 cups water, add soaked rice (drained from water), lemon juice and required salt. Mix well.Bring to boil.
  7. Close the lid, give 2 whistles in medium flame. Once pressure is released by itself, fluff the pulao.

Notes

  • Since I added fresh crushed ginger garlic, I have mentioned 1 & 1/2 tsp. If you use paste, reduce to 1 tsp.
  • 1/2 cup rajma soaked overnight and cooked, will yield more.
  • Add more ghee or oil if the rice is too dry after it got cooked.
  • You can skip mint leaves.
  • You can add biryani masala powder or kitchen king masala powder in place of garam masala powder.
  • Choose red cooked rajma over black coloured ones as  red ones get cooked easily.
  • If you have water reserved from cooking rajma, you can use it while adding water.

Step by step pictures

  1. Soak rajma overnight. Next day, drain water, add 1 & 1/2  cups water and pressure cook for 4 whistles in medium flame. Or until cooked soft (rajma should retain its shape).
  2. rajma-pulao-step1

  3. In a small pressure cooker, add ghee and temper with the items given under ‘To temper’.
  4. rajma-pulao-step2

  5. Add slit green chillies, sliced onion to it. Stir fry for a minute. Add ginger garlic paste. Fry until it is fragrant. (1 minute)
  6. rajma-pulao-step3

  7. Add finely chopped tomato, salt, red chilli powder, kasuri methi, masala powder and fry until tomato turns mushy.
  8. rajma-pulao-step4

  9. Add cooked rajma, mint leaves. Mix well.
  10. rajma-pulao-step5

  11. Add 1 & 1/2 cups water, soaked rice (drained from water), lemon juice and required salt. Mix well.Bring to boil.
  12. rajma-pulao-step6

  13. Close the lid, give 2 whistles in medium flame. Once pressure is released by itself, fluff the pulao.
  14. rajma-pulao-step7

Garnish with coriander leaves. Serve hot with papad, raita and pickle. We had with simple onion raita.
rajma-pulao-recipe

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Filed Under: PULAO RECIPES, RICE VARIETIES

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Reader Interactions

Comments

  1. Ramya Selvaraj

    March 28, 2017 at 2:04 pm

    Excellent ! Video is amazing .

    Reply
  2. Raks anand

    March 28, 2017 at 3:27 pm

    Thanks a lot 🙂

    Reply
  3. Subashini N

    March 28, 2017 at 4:13 pm

    I have made this many times for my daughter's lunch box..an easy one pot meal to make :)I make the same way except that I add pav bhaji masala in place of garam masala and don't use lemon juice.the clicks are as usual too good Raji..

    Reply
  4. thanuja

    March 28, 2017 at 9:11 pm

    Hi

    I am curious as to what you used for garlic and ginger chopper in the video.

    TIA!!

    Reply
  5. Upcoming Conference

    March 29, 2017 at 8:39 am

    very tasty dish.thanks for sharing its recepie in detain kindly share more recepies thank u

    Reply
  6. Raks anand

    March 31, 2017 at 7:03 am

    Thanks a lot 🙂

    Reply
  7. Raks anand

    March 31, 2017 at 7:03 am

    Thank you so much 🙂

    Reply
  8. Raks anand

    March 31, 2017 at 7:08 am

    Hi Thanuja, I got the garlic press from IKEA. I used the rough part meant to paste ginger in my peeler. It is available in many graters too. If you look closely, there may be a rough part(without holes) in the grater to use in this way.

    Reply
  9. Raks anand

    April 20, 2017 at 1:42 am

    Thank you 🙂

    Reply
  10. Unknown

    May 9, 2017 at 12:58 am

    So easy and Luks so yummy.. gonna try tis today raks��

    Reply
  11. A Bala

    May 25, 2017 at 9:37 am

    Thanks for the recipe…I tried it out and the whole family loved it

    Reply
  12. Meeeeee

    August 12, 2017 at 1:16 am

    When should Kasuri methi be added? It is mentioned in the ingredients list

    Reply
  13. Raks anand

    August 12, 2017 at 2:05 am

    In step 4, I missed mentioning, will edit to add, thanks for asking.

    Reply
  14. Bhuvana Rajendran

    August 30, 2017 at 6:34 am

    Thanks for the recipe.

    Reply
  15. Jayasree Srinivasan

    April 4, 2018 at 4:52 pm

    Awesome recipe! Curious to know thiygh, doesn't pressure cooking the pulao with Lemon juice make it bitter?

    Reply
  16. Sang

    August 25, 2019 at 3:58 am

    Hi
    The recipe looks amazing. But can I make this same dish in a regular pot instead of a pressure cooker. As I can never get the whistles correct in the cooker and instead of a pulav it will turn out to be a kitchdi.

    Thanks
    Sang

    Reply
    • Raks Anand

      August 26, 2019 at 8:30 am

      Yes sure you can prepare in open pot. 1:2 rice: water ratio. Boil briskly until the rice is 3/4th done (water almost absorbed) Then simmer for 10-12 mins, cook covered.

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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