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.

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.