Rajma Pulao Recipe

Time and servings

Prep time	10 min
Cook time	20 min
Total time	30 min
Serves	2 servings

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Ingredients

• 1 tbsp ghee / clarified butter
• 1 bay leaf / tej patta
• ¼ tsp pepper
• 1 star anise
• 1 inch cinnamon stick / dalchini
• 4 clove / lavang
• 1 tsp jeera / cumin
• ½ onion (thinly sliced)
• 1 tsp ginger garlic paste
• 1 to mato (finely chopped)
• ¼ tsp turmeric / haldi
• 1 cup rajma / red kidney beans (soaked overnight & boiled 10 minutes)
• 1 tsp kashmiri red chilli powder / lal mirch powder
• 2 tbsp coriander leaves (finely chopped)
• 1 tsp coriander powder
• ½ tsp garam masala
• 1 tsp salt
• 1 cup basmati rice (soaked 20 minutes)
• 2 cup water

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Instructions

1. firstly, in a pressure cooker heat 1 tbsp ghee and saute 1 bay leaf, ¼ tsp pepper, 1 star anise, 1 inch cinnamon, 4 clove and 1 tsp jeera till they turn aromatic.
2. also saute ½ onion till they turn slightly golden.
3. now add 1 tsp ginger garlic paste and saute well.
4. additionally add 1 tomato and saute till it turns soft and mushy.
5. now add 1 cup rajma (soaked overnight and boiled for 10 minutes) and saute for a minute.
6. further add spices and 1 tsp salt. saute on low flame.
7. add in 1 cup basmati rice, soaked 20 minutes and saute for a minute.
8. now add 2 cup water and 2 tbsp coriander leaves. stir well.
9. cover and pressure cook on medium flame for 2 whistle.
10. finally, serve rajma pulao with raita or pack to your lunch box.

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Step-by-step

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Video

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Notes

• firstly, if using canned kidney beans or rajma then no need to boil for 10 minutes.
• also add vegetables of your choice to make pulao more healthy.
• additionally, pressure cook on medium flame for 2 whistles.
• finally, rajma pulao taste great when prepared with basmati rice.