Rajma Pulao Recipe | How To Make Rajma Pulao

Rajma Pulao is a flavorful, one-pot rice dish made with kidney beans (rajma), aromatic spices, and basmati rice. It’s a comforting and nutritious meal that can be served on its own or paired with a yogurt-based side like raita. The combination of rajma (kidney beans) and rice creates a satisfying meal packed with protein and fiber. It’s perfect for a quick lunch or dinner.

Here’s how you can make Rajma Pulao:

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Rajma Pulao Recipe | What Is The Recipe Of Rajma Pulao

Cuisine Indian

Author Rashmi Sharma

Ingredients

• 0.50 cup Red Kidney Beans RAJMA
• 2 cup Basmati Rice
• 1 cup Onion Chopped
• 3 tbsp Oil
• 1 tsp Cumin Seed
• 4 gms Cinnamon
• 2 gms Cloves
• 1 no Bay Leaf
• 2 tsp Ginger Garlic Past
• 0.25 tsp Turmeric Ground
• 1 tsp Coriander Powder
• 2 Romo Tomato
• 2.50 cup Water
• 1 tsp Salt Table
• 0.25 cup Mint Leaves
• 0.25 cup Cilantro CORIANDERLEAVES CHOPPED
• 1 tsp Red Chili Powder
• 2 no Green Chilies
• 1 cup Water

Instructions

1. Soak kidney beans in water for over night. After 8 hours drain and discard the water from kidney beans and add a cup of fresh water and cook up to 4 whistles. Turn off the heat and allow the pressure cooker to cool naturally.
2. Open the pressure cooker and reserve the cooked kidney beans with the liquid. Drain the liquid from cooked kidney beans and keep it aside until needed.
3. Soak basmati rice for at least half an hour before cooking.
4. In a saucepan, heat oil add the cumin seeds, bay leaf, cinnamon stick, cloves, cardamom and saute until the nice aroma comes out. Add sliced onion, green chilies and cook until onion becomes soft.
5. Add ginger garlic paste, mix well and cook until it loses its raw smell.
6. Add chopped tomatoes and cook until it becomes soft and mushy. Add salt, turmeric powder, coriander powder, red chili powder and mix well. Cook until the spices lose its raw smell.
7. Add mint leaves, coriander leaves, cooked kidney beans and mix well.
8. Add soaked rice and saute for 10 - 20 seconds. Add 2.50 cup of water and 0.50 cup of reserved liquid from kidney beans. Bring it to a boil and check for the salt.
9. When its starts boiling cover the pan with a lid and cook until all the water content absorbed the rice completely. Open the lid and mix the rice gently using a spatula. Rajma pulao is ready to be served.

Tips:

• For extra flavor, you can add a spoon of cooked onions or fried onions while serving.
• Coconut milk: For a richer taste, you can substitute some of the water with coconut milk.
• If you like a more spicy kick, add extra green chilies or a teaspoon of red chili paste.
• You can also toss in some roasted vegetables (like carrots, peas, or potatoes) to make it more hearty.

Variations:

• Vegetarian Rajma Pulao: You can add more vegetables like peas, carrots, or corn to the pulao for added nutrition and color.
• Non-Vegetarian Rajma Pulao: If you prefer non-vegetarian options, you can also add shredded chicken or mutton to the pulao for a meatier version.

Health Benefits:

• Rajma (Kidney Beans): High in protein, fiber, and iron, kidney beans help boost energy and support digestion.
• Rice: A good source of carbohydrates for energy.
• Spices: Turmeric, cumin, and coriander are rich in antioxidants and anti-inflammatory properties.

This Rajma Pulao is a comforting, hearty, and flavorful dish that’s easy to make and packs a punch of taste and nutrition. It’s perfect for a busy weekday meal or a satisfying weekend lunch. Enjoy!