How to make Rajma Pulao -
Rajma masala and rice is a great combination, but here both are combined in one dish – just tasty
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Red kidney beans (rajma) (राजमा), Rice (चावल)
Cuisine : Indian
Course : Rice
For more recipes related to Rajma Pulao checkout Burrito Bowl. You can also find more Rice recipes like Burnt Ginger Rice Jeera Rice Mixed Vegetable Khichdi White Chicken Biryani
Rajma Pulao Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 7-8 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Rajma Pulao Recipe
Red kidney beans (rajma) (soaked overnight and ¾ cooked) and cooking water 1 cup
Rice (soaked for 30 minutes and drained ) 1 1/2 cups
Ghee 2 tablespoons
Black peppercorns 8-10
Cloves 4-5
Green cardamoms 2-3
Medium onions sliced 2
Medium tomatoes chopped 2
Tomato puree 1/2 cup
Red chilli powder 2 teaspoons
Turmeric powder 1/2 teaspoon
Garam masala powder 1 1/2 teaspoons
Fresh coriander leaves chopped 2 tablespoons
Salt to taste
Fresh coriander sprig for garnish
Method
Step 1
Heat ghee in a pressure cooker, add peppercorns, cloves, green cardamoms and onions, mix well and saute till the onions turn golden brown.
Step 2
Add tomatoes and tomato puree, mix and saute till the oil separates.
Step 3
Add red chilli powder, turmeric powder, garam masala powder, coriander leaves and cooked red kidney beans and mix well.
Step 4
Add rice, salt and 3 cups of the reserved cooking water and mix well.
Step 5
Place the lid on the cooker and cook under pressure till 4 whistles are released. Open the cooker once the pressure settles completely.
Step 6
Transfer into a serving bowl, garnish with coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
