By: Payal
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Rajma pulao is a simple one-pot dish that is flavourful, filling, and perfect for busy days. Serve it with salad and raita for a comforting, wholesome lunch or dinner.
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Rajma pulao is a quick and flavourful one-pot meal that works well when you are short on time but still want something hearty. Pair it with raita and a simple salad, and you have a comforting plate that ticks all boxes.
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1/2 cup rajma (kidney beans)
1/2 cup basmati rice
3 tbsp oil1 onion (chopped)
1/4 cup chopped coriander
1/4 tsp haldi (turmeric powder)
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp lemon juice
Salt to taste
1 inch ginger
6-7 garlic cloves
2 green chillies
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1 bay leaf
3 cloves
2-3 green cardamoms
1 black cardamom
1 inch cinnamon stick
1/2 tsp cumin seeds
2 cups water
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Soak rajma overnight. Pressure cook the soaked rajma for 10 minutes until soft but not mushy.
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Soak basmati rice for 20 to 30 minutes. Meanwhile, make a coarse paste using ginger, garlic, and green chillies.
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Heat oil in a pressure cooker. Add whole spices—bay leaf, green cardamom, black cardamom, cinnamon, cumin seeds, and cloves. Sauté for a few seconds.
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Add chopped onions, coriander leaves, and the ginger-garlic-green chilli paste. Sauté until the raw smell goes away.
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Add the cooked rajma, followed by haldi, red chilli powder, coriander powder, and salt. Mix well. Then add the soaked rice, 2 cups of water, and lemon juice.
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Pressure cook for 2 to 3 whistles. Let the steam release naturally. Fluff up the pulao gently—and rajma pulao is ready to serve.
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For More Pulao Recipes Click Here:
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