I am always for the lookout for quick and easy recipes. Rajma pulao by itself is a full meal….saves me the burden of preparing extra curries.
I always prefer fresh ground ginger garlic paste or homemade ginger garlic paste than store bought. If you prefer cooking kidney beans separately, add the cooked kidney beans only after rice is half cooked. You can also add few mint leaves after frying onions, if you like its flavour. This recipe can also be used to make chickpea pulao, only substitute kidney beans with chickpeas.
Ingredients
- 1 cup Basmati rice
- ½ cup Kidney beans
- 1 Onion, chopped
- 1 tbsp. Ginger garlic paste
- 3 Green chillies
- 1 tsp. Chickpeas masala powder
- Lemon juice from 1/2 of lemon
- 2 tbsps. Coriander leaves, chopped
- Salt to taste
To Temper:
- 2 tbsps. Oil/ ghee
- 1 piece Cinnamon
- 2 Cloves
- 2 Cardamom
- 1 Bay leaf
- 1 Star anise
Method
- Soak kidney beans overnight. Soak basmati rice for 30 minutes before cooking. Slice onion lengthwise and slit green chillies. Heat a small pressure cooker with oil/ ghee and temper with the items given under ‘To temper’ list. Add onion, green chillies and fry till transparent. Add ginger garlic paste.
- Fry until raw smell goes away, but make sure not to over fry/ burn it. Add chickpeas masala powder and give a quick stir. Add soaked rice drained from water, soaked kidney beans and add salt. Mix well.
- Add 1 & 1/2 cups of water and bring to boil. Keep in lowest possible flame and cook for 12-14 minutes. You can also pressure cook for 2 whistles in medium flame. Once done open the cooker, add chopped coriander leaves and lemon juice if desired and mix gently.
