Aromatic spiced rice pulao made with kidney beans, herbs and spices.
Course: main course
Cuisine: north indian
Servings: 2to 3
Author: Dassana Amit
for cooking rajma
½cuprajma(kidney beans) or 90 to 100 grams rajma
2cupswaterfor pressure cooking
1small to medium tej patta(indian bay leaf)
2 to 3green cardamoms
½teaspooncumin seeds- shah jeera also can be added instead of cumin seeds
to be crushed to a paste
1inchgingeror 8 grams ginger
6 to 7garlic clovesor 7 to 8 grams garlic cloves
1 or 2green chilies,chopped
1medium onion,thinly sliced or ⅓ cup thinly sliced onions or 60 grams onion, thinly sliced
¼cupchopped coriander leaves(cilantro leaves)
¼teaspoonturmeric powder(ground turmeric)
½teaspoonred chili powder
½teaspooncoriander powder(ground coriander)
1cupheaped basmati riceor 200 grams basmati rice, soaked in enough water for 30 minutes
1.75 to 2cupswater(do add water depending on the quality of basmati rice)
salt as required
1 to 2tablespoonchopped coriander leaves for garnish(cilantro leaves)
A night before or for 8 to 9 hours, rinse ½ cup rajma a couple of times and then soak in water.
The next day, discard the soaked water. Then rinse the rajma beans again very well in running water. Drain.
Add the rinsed rajma to a pressure cooker along with 2 cups of water. You can also add ¼ tsp salt if you want.
Pressure cook for 15 to 20 whistles or for 12 to 17 minutes. First I cooked rajma beans for 15 whistles and found that the beans were still uncooked from the center. So I pressure cooked for 5 whistles more.
Rajma has to be cooked very well. There should be no rawness or bite in the rajma. Pressure cooking time will vary depending on quality of rajma.
When the pressure settles down in the cooker, then remove the lid. Strain the rajma. Keep aside.
Before you keep the rajma for cooking, rinse 1 heaped cup basmati rice very well in water till the water runs clear of starch.
Then soak the rice in enough water for 30 minutes. After 30 minutes strain the rice of all the water and keep aside.
preparing ginger+garlic+green chili paste
In a mortar-pestle take 1 inch ginger (roughly chopped), 6 to 7 garlic cloves (roughly chopped) and 1 or 2 green chilies, chopped.
Crush to a coarse paste. You can also use a small grinder to make this paste. Keep aside.
Thinly slice one medium onion. Also chop coriander leaves and keep aside.
making rajma pulao
Just rinse the same pressure cooker in which we cooked rajma beans, with water and then keep again on stove top. Add 3 tbsp oil.
When the oil becomes hot, lower the flame and add these whole spices - 1 small to medium tej patta, 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, ½ inch cinnamon and ½ tsp cumin seeds.
Let the spices crackle.
Now add 1/3 cup thinly sliced onions. On a low to medium flame, begin sauteing the onions. Saute the onions till they start to become golden.
Now add the crushed ginger+garlic+green chilli paste along with ¼ cup chopped coriander leaves.
Stir and saute till the raw aroma of ginger-garlic goes away. This takes a few seconds.
Add the cooked rajma beans.
Next add ¼ tsp turmeric powder, ½ tsp red chili powder and ½ tsp coriander powder. Mix well.
Add the rice. Season with salt.
Gently stir and mix the rice and salt with the rest of the ingredients.
cooking rajma pulao
Now add 2 cups water. You can add 1.75 cups to 2 cups of water. Do add water depending on the quality of basmati rice.
Lastly add ½ tsp lemon juice.
Cover and pressure cook the pulao on a medium to high flame for 2 to 3 whistles or 8 to 9 minutes.
When the pressure comes down on its own, open the lid and gently fluff the pulao.
Garnish with some chopped coriander leaves and serve rajma pulao hot with your favorite raita or salad or pickle.
- for cooking kidney beans in a pot or pan: Take a deep bottomed pan or pot. Add 2.5 to 3 cups of water along with the kidney beans. Cover the pan and on a medium to high flame cook the beans. If required add more hot water. - for cooking pulao in a pot. Add 2 cups water. On a low to medium flame, cover and cook till rice is done.