Rajma Pulao Recipe

Cooking Directions

• STEP 1.Soak basmati rice in water for 30 minutes and drain.
• STEP 2.In a pressure cooker, heat ghee and add cumin seeds, bay leaves, cinnamon stick, and cardamom pods.
• STEP 3.Add chopped onions and sauté until golden brown.
• STEP 4.Add ginger-garlic paste, chopped tomatoes, and spices like turmeric powder, red chili powder, garam masala, and salt.
• STEP 5.Cook until the tomatoes are soft and the spices are well combined.
• STEP 6.Add soaked rice, kidney beans, and water to the pressure cooker.
• STEP 7.Pressure cook for 2 whistles or until the rice is cooked and the flavors are infused.
• STEP 8.Garnish with fresh coriander leaves and serve hot with raita or plain yogurt.

Cooking Tips

• Soaking the rice helps in achieving a fluffy texture.
• You can use canned kidney beans for convenience.
• Adjust the spice levels according to your preference.

Storage and Serving

• Rajma Pulao tastes best when served hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the pulao gently on the stovetop or in the microwave before serving.