Rajma Pulao
Quick pulao with red kidney beans and Indian spices
Ingredients
- 1 cup basmati rice
- 1 cup cooked kidney beans / rajma
- 1 tbsp oil
- 1 tsp butter / ghee
- 1 bay leaf
- ¼- inch cinnamon
- 1 clove
- 1 cardamom
- 1 tsp cumin seeds / jeera
- ⅛ tsp fennel seeds / sombu
- 1 medium onion sliced
- 1 tsp ginger -garlic paste
- 1 small tomato pureed
- ¼ tsp turmeric powder
- ¾ tsp red chilly powder
- 1 tsp coriander-cumin powder
- ½ tsp garam masala
- ½ tsp dry mango powder / amchur powder
- 1 tsp kasuri methi / dried fenugreek leaves
- Few coriander sprigs finely chopped
- Salt to taste
Instructions
- Soak the rice for 30 minutes. If using dry kidney beans, soak overnight and pressure cook until soft.
- In a kadai, heat oil and butter. Add bay leaf, cinnamon, cardamom, clove and cumin seeds. Once spices crackle, add onion and fry until soft.
- Add ginger-garlic paste, tomato and fry till soft and mushy. Then add turmeric powder, red chilly powder, coriander powder, garam masala, amchur powder and kasuri methi.
- Fry for 2-3 minutes, then add kidney beans, salt, coriander leaves, drained rice and mix well. Add 1 ½ cup water and bring to boil.
- Once the rice is ¾ cooked, reduce the heat to low. Cover and cook until the rice is soft. Remove from heat and gently fluff the rice with fork.
Notes
- You can also use canned kidney beans (1 tin / 400g).
- Adjust spices according to you preference.
- You can also transfer the contents to pressure cooker at the end and pressure cook for 1-2 whistles.