easy rajma pulao recipe | kidney beans pulao | rajma beans pulao

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 2 Servings
  • Category: rice
  • Cuisine: Indian

Ingredients

  • 1 tbsp ghee / clarified butter
  • 1 bay leaf / tej patta
  • ¼ tsp pepper
  • 1 star anise
  • 1 inch cinnamon stick / dalchini
  • 4 clove / lavang
  • 1 tsp jeera / cumin
  • ½ onion (thinly sliced)
  • 1 tsp ginger garlic paste
  • 1 to mato (finely chopped)
  • ¼ tsp turmeric / haldi
  • 1 cup rajma / red kidney beans (soaked overnight & boiled 10 minutes)
  • 1 tsp kashmiri red chilli powder / lal mirch powder
  • 2 tbsp coriander leaves (finely chopped)
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • 1 tsp salt
  • 1 cup basmati rice (soaked 20 minutes)
  • 2 cup water

Method

  1. firstly, in a pressure cooker heat 1 tbsp ghee and saute 1 bay leaf, ¼ tsp pepper, 1 star anise, 1 inch cinnamon, 4 clove and 1 tsp jeera till they turn aromatic.
  2. also saute ½ onion till they turn slightly golden.
  3. now add 1 tsp ginger garlic paste and saute well.
  4. additionally add 1 tomato and saute till it turns soft and mushy.
  5. now add 1 cup rajma (soaked overnight and boiled for 10 minutes) and saute for a minute.
  6. further add spices and 1 tsp salt. saute on low flame.
  7. add in 1 cup basmati rice, soaked 20 minutes and saute for a minute.
  8. now add 2 cup water and 2 tbsp coriander leaves. stir well.
  9. cover and pressure cook on medium flame for 2 whistle.
  10. finally, serve rajma pulao with raita or pack to your lunch box.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.