RAJMA PULAO RECIPE

Recipe

Ingredients of Rajma Pulao



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  • 1/2 cup kidney beans
• 1 green chilli
• 1 chopped onion
• 12 leaves mint leaves
• 1/2 teaspoon kasoori methi powder
• 2 tablespoon ghee
• 2 clove
• water as required
• 1 cup basmati rice
• 1/2 teaspoon ginger paste
• 1 chopped tomato
• 1 teaspoon garam masala powder
• salt as required
• 1 stick cinnamon
• 4 green cardamom
• 1/2 teaspoon garlic paste
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• HOW TO MAKE RAJMA PULAO
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• Step 1
• • To prepare this pulao recipe, wash the rajma in water 2-3 times and then soak in enough water overnight. Next day drain the extra water and transfer the rajma in a pressure cooker. Add enough water in the cooker and close the lid. Put it on medium flame and let the rajma cook until soft. (Tip: You can choose Kashmiri rajma for better taste.)
  • Step 2
    Once the rajma are done, turn off the burner and keep aside the cooker and let the steam release on its own. Next, put another pressure cooker over medium flame and melt ghee in it. Once the ghee is melted, add green cardamom, clove, and cinnamon in it. Saute them for a minute till the aroma arises.
  • Step 3
    Then, add chopped onion along with green chillies in the cooker and saute for another minute. Next, add ginger-garlic paste in the onion and saute again till the raw smell of garlic goes away. Now, add chopped tomatoes in the cooker along with salt, garam masala powder and kasoori methi powder. Saute until the tomatoes are mushy. (Tip: You can also use onion paste and tomato puree for better consistency.)
  • Step 4
    Once the tomatoes are done, add boiled rajma in the cooker and mix well all the ingredients. Let the rajma cook for a minute or two. Meanwhile, wash the basmati rice in water and keep aside. (Tip: You can also soak the basmati rice for 10-15 minutes. This will enhance the appearance of your pulao.)
  • Step 5
    Next, add rice in the rajma and pour 1 1/2 cup of water in it along with salt. Mix well and bring it to a boil. Then close the lid and let the pulao cook on 2 whistles. Make sure that you are cooking the pulao on medium flame and not high flame, as that can burn your rice. After 2 whistles, turn off the flame and let the steam release on its own. Serve hot! (Tip: You can garnish with coriander leaves for better taste.)