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rajma pulao recipe
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4.94 from 16 votes

rajma pulao recipe | kidney beans pulao | rajma beans pulao

easy rajma pulao recipe | kidney beans pulao | rajma beans pulao
Course rice
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 Servings
Author HEBBARS KITCHEN

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

Instructions

  • 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.
  • also saute ½ onion till they turn slightly golden.
  • now add 1 tsp ginger garlic paste and saute well.
  • additionally add 1 tomato and saute till it turns soft and mushy.
  • now add 1 cup rajma (soaked overnight and boiled for 10 minutes) and saute for a minute.
  • further add spices and 1 tsp salt. saute on low flame.
  • add in 1 cup basmati rice, soaked 20 minutes and saute for a minute.
  • now add 2 cup water and 2 tbsp coriander leaves. stir well.
  • cover and pressure cook on medium flame for 2 whistle.
  • finally, serve rajma pulao with raita or pack to your lunch box.