Fragrant, comforting, and easy to serve as a complete meal, rajma pulao recipe | kidney beans pulao | rajma beans pulao is a vegetarian Indian rice made with ghee / clarified butter, bay leaf / tej patta, and pepper in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
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
- 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.
- also saute ½ onion till they turn slightly golden.
- now add 1 tsp ginger garlic paste and saute well.
- additionally add 1 tomato and saute till it turns soft and mushy.
- now add 1 cup rajma (soaked overnight and boiled for 10 minutes) and saute for a minute.
- further add spices and 1 tsp salt. saute on low flame.
- add in 1 cup basmati rice, soaked 20 minutes and saute for a minute.
- now add 2 cup water and 2 tbsp coriander leaves. stir well.
- cover and pressure cook on medium flame for 2 whistle.
- 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.
