Rajma pulao recipe with step-by-step photographs. This can be a aromatic rice pulao or pilaf made with kidney beans, rice, aromatics, herbs and spices. It makes for a filling and coronary heart lunch or dinner. Vegan and gluten-free recipe.
Rajma or kidney beans are a legume that may be a good supply of protein, fibre and vitamins-minerals. Aside from making the standard sunday Rajma recipe on weekends, I additionally make this pulao or this straightforward Rajma Sundal.
In case you like kidney beans, you’ll like this pulao too. The aroma that may waft in your kitchen when the strain cooker releases the steam is one thing you gained’t count on from a easy pulao recipe. Do this recipe and you’ll find it irresistible.
When making rajma pulao, make it possible for the rajma is cooked nicely. Often, rajma or chana are soaked in a single day or for 8 to 9 hours in order that they take much less time to prepare dinner.
Within the recipe publish, I’ve cooked each kidney beans and rice in a stovetop strain cooker, however you too can prepare dinner them in a pan on the stovetop. Particulars are given within the notes part of recipe card beneath. Nevertheless it’s going to extra time to prepare dinner them within the pan on the stovetop.
When you have Immediate pot then prepare dinner the kidney beans in them first including water as wanted after which adapt the recipe with the Immediate pot capabilities.
This scrumptious rajma pulao goes finest with raita. Although a shorba (onion tomato gravy) can even go very nicely with it. Some extra gravies you can pair will be Mirchi ka Salan or a Veg Kurma. I had made capsicum raita and it complemented the pulao very nicely.
Step-by-Step Information
The way to make Rajma Pulao
1. An evening earlier than or for 8 to 9 hours, rinse ½ cup rajma a few instances in recent water after which soak them in sufficient water in a bowl.
This recipe will get accomplished shortly and prep time can be decreased in case you use canned beans. Nevertheless I at all times choose to make use of dried beans when making kidney bean recipe. If utilizing canned kidney beans then leap to step 6.
Guarantee that you’re utilizing the recent kidney beans and never the aged ones. The rajma must be of their shelf life. The aged rajma beans take quite a lot of time to prepare dinner.
2. The subsequent day, discard the soaked water, then rinse the rajma beans once more very nicely in operating water. Drain the water once more.
3. Add the rajma to a 2 litre stovetop strain cooker together with 2 cups of water. You can too add ¼ teaspoon salt in order for you.
4. Stress prepare dinner rajma for 15 to twenty whistles or for 12 to 17 minutes. First, I cooked the beans for 15 whistles and located that they had been nonetheless raw from the middle. So I strain cooked for five whistles extra.
Rajma needs to be cooked very nicely. There must be no rawness or chew within the rajma. Stress cooking time will range relying on the standard of the rajma. Contemporary kidney beans prepare dinner sooner than aged beans.
5. When the strain settles down naturally within the cooker, then solely take away the lid. Pressure the rajma. Preserve apart.
6. Earlier than you retain the rajma for cooking, rinse 1 heaped cup of basmati rice very nicely in water until the water runs away from starch. Then soak the rice in sufficient water for 20 to half-hour.
As an alternative of basmati rice, you too can use any non-sticky number of long-grained rice or medium-grained rice. Sona masuri rice can even work.
7. After 20 to half-hour pressure the rice of all of the water and maintain apart.
8. In a mortar-pestle take 1 inch ginger (roughly chopped), 6 to 7 garlic cloves (roughly chopped) and 1 or 2 inexperienced chilies, chopped.
9. Crush to a rough paste. You can too use a small grinder to make this paste. Preserve apart.
Making rajma pulao
10. Simply rinse the identical stovetop strain cooker wherein the rajma beans had been cooked, with water after which maintain it once more on the stovetop.
Add 3 tablespoons of oil. When the oil turns into scorching, decrease the warmth and add these complete spices:
- 1 small to medium tej patta (Indian bay leaf)
- 3 cloves
- 2 to three inexperienced cardamoms
- 1 black cardamom
- 1 inch cinnamon
- ½ teaspoon cumin seeds
11. Let the spices crackle on low warmth.
12. Now add ⅓ cup thinly sliced onions.
13. On a low to medium warmth, start sauteing the onions stirring them typically.
14. Saute the onions until they begin to turn out to be golden.
15. Now add the crushed ginger+garlic+inexperienced chilli paste together with ¼ cup chopped coriander leaves.
16. Stir and saute on low warmth until the uncooked aroma of ginger-garlic goes away. This takes a number of seconds.
17. Add the cooked rajma beans.
18. Subsequent add ¼ teaspoon turmeric powder, ½ teaspoon purple chili powder and ½ teaspoon coriander powder. Stir and blend nicely.
19. Add the soaked rice.
20. Season with salt as required.
21. Gently stir and blend the rice and salt with the remainder of the elements.
22. Now add 2 cups of water. You may add 1.75 cups to 2 cups of water. Do add water relying on the standard of basmati rice. Stir and blend very nicely. Examine the style of the water and it ought to style a bit salty.
23. Lastly add ½ teaspoon lemon juice and stir once more.
24. Cowl and strain prepare dinner pulao on a medium to excessive warmth for two to three whistles or 8 to 9 minutes. When the strain comes down by itself, then solely open the lid and gently fluff the pulao.
25. Serve rajma pulao scorching garnished with some chopped coriander leaves along with your favourite raita or salad or mango pickle. I served it with capsicum raita.
Few extra pulao varieties for you !
Rajma Pulao
Fragrant spiced kidney beans pulao made with kidney beans, basmati rice, onions, herbs and spices.
Prep Time 9 hrs
Cook dinner Time 35 minutes
Whole Time 9 hrs 35 minutes
Stop your display screen from going darkish whereas making the recipe
cooking rajma
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An evening earlier than or for 8 to 9 hours, rinse ½ cup rajma a few instances after which soak in water.
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The subsequent day, discard the soaked water. Then rinse the rajma beans once more very nicely in operating water. Drain the water once more.
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Add the rinsed rajma to a 2 litre stovetop strain cooker together with 2 cups of water. You can too add ¼ teaspoon salt in order for you.
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Stress prepare dinner for 15 to twenty whistles or for 12 to 17 minutes. First I cooked rajma beans for 15 whistles and located that the beans had been nonetheless raw from the middle. So I strain cooked for five whistles extra.
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Rajma needs to be cooked very nicely. There must be no rawness or chew within the rajma. Stress cooking time will range relying on high quality of rajma.
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When the strain settles down by itself within the cooker, then solely take away the lid. Pressure the rajma. Preserve apart.
soaking rice
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Earlier than you retain the rajma for cooking, rinse 1 heaped cup basmati rice very nicely in water until the water runs away from starch.
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Then soak the rice in sufficient water for 20 to half-hour. After 20 to half-hour pressure the rice of all of the water and maintain apart.
making ready ginger+garlic+inexperienced chili paste
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In a mortar-pestle take roughly chopped ginger, roughly chopped garlic cloves and chopped inexperienced chilies.
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Crush to a rough paste. You can too use a small grinder to make this paste. Preserve apart.
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Thinly slice one medium onion. Additionally chop coriander leaves and maintain apart.
making rajma pulao
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Simply rinse the identical stovetop strain cooker wherein we cooked rajma beans, with water after which maintain once more on range high. Add oil.
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When the oil turns into scorching, decrease the warmth and add these complete spices – tej patta, cloves, inexperienced cardamoms, black cardamom, cinnamon and cumin seeds.
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Let the spices crackle.
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Now add thinly sliced onions. On a low to medium warmth, start sauteing the onions. Saute the onions stirring typically until they begin to turn out to be golden.
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Now add the crushed ginger+garlic+inexperienced chilli paste together with chopped coriander leaves.
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Stir and saute until the uncooked aroma of ginger-garlic goes away. This takes a number of seconds.
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Add the cooked rajma beans.
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Subsequent add turmeric powder, purple chili powder and coriander powder. Stir and blend nicely.
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Add the soaked rice. Season with salt as required.
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Gently stir and blend the rice and salt with the remainder of the elements.
cooking rajma pulao
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Now add 2 cups water. You may add 1.75 cups to 2 cups of water. Do add water relying on the standard of basmati rice.
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Lastly add lemon juice and stir once more.
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Cowl and strain prepare dinner the pulao on a medium to excessive warmth for two to three whistles or 8 to 9 minutes.
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When the strain comes down by itself, then solely open the lid and gently fluff the pulao.
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Garnish with some chopped coriander leaves and serve rajma pulao scorching along with your favourite raita or salad or pickle.
- The aged basmati rice will give one of the best texture and style. Nevertheless you’ll be able to decide to make this recipe with any non-sticky number of rice.
- Use recent kidney beans as it’s the star ingredient on this dish. The aged kidney beans take quite a lot of time to prepare dinner. So be certain that the kidney beans you might be utilizing are of their shelf interval.
- Additionally soak the kidney beans for 8 to 9 hours in order that they prepare dinner sooner.
- This recipe will be scaled to make a giant batch.
- If you wish to make this rajma pulao in an Immediate pot then first prepare dinner the rajma within the Immediate pot including water as wanted. Then adapt the identical recipe with the Immediate pot capabilities.
– for cooking kidney beans in a pot or pan:
Take a deep bottomed pan or pot. Add 2.5 to three cups of water together with the kidney beans. Cowl the pan and on a medium to excessive flame prepare dinner the beans. If required add extra scorching water.
– for cooking pulao in a pot.
Add 2 cups water. On a low to medium flame, cowl and prepare dinner until rice is finished.
Vitamin Details
Rajma Pulao
Quantity Per Serving
Energy 741
Energy from Fats 207
% Day by day Worth*
Fats 23g35%
Saturated Fats 2g13%
Polyunsaturated Fats 1g
Monounsaturated Fats 18g
Sodium 1144mg50%
Potassium 905mg26%
Carbohydrates 116g39%
Fiber 13g54%
Sugar 5g6%
Protein 19g38%
Vitamin A 310IU6%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 1mg50%
Vitamin C 17mg21%
Vitamin E 9mg60%
Vitamin Okay 12µg11%
Calcium 127mg13%
Vitamin B9 (Folate) 197µg49%
Iron 5mg28%
Magnesium 110mg28%
Phosphorus 329mg33%
Zinc 3mg20%
* P.c Day by day Values are primarily based on a 2000 calorie food regimen.
This Rajma Pulao publish from the weblog archives first revealed in Might 2016 has been republished and up to date on 20 January 2022.
