Rajma pulao recipe

Ingredients

• ½ cup (about 85 g)rajma (red kidney beans)
• 1 cup (about 200 g)basmati rice
• 1green chilli
• 1½ tspginger and garlic paste
• 1onion
• 1tomato
• 12mint leaves
• 1 tspred chilli powder
• 1 tspgaram masala
• ½ tspkasuri methi (dried fenugreek leaves)
• 1 tsplemon juice
• to tastesalt
• 2 tbspghee or oil
• 2.5 cm (1 inch)cinnamon
• 1clove
• 1cardamom
• 1 tspcumin seeds or shahi jeera
• 360 ml (1½ cups)water for cooking the rajma
• 360 ml (1½ cups)water for cooking the rice

Instructions

1. 1

   Soak the rajma

   Soak the rajma overnight. The next day, drain it, add 360 ml (1½ cups) water and pressure-cook over a medium flame for 4 whistles, or until soft while still holding its shape.

2. 2

   Temper the spices

   Heat the ghee in a small pressure cooker and add the cinnamon, clove, cardamom and cumin seeds, or shahi jeera.

3. 3

   Fry the onion

   Slit the green chilli and add it to the cooker with the sliced onion. Stir-fry for 1 minute.

4. 4

   Add the paste

   Stir in the ginger and garlic paste and fry for 1 minute, until fragrant.

5. 5

   Cook the tomato

   Add the finely chopped tomato, salt, red chilli powder, kasuri methi and garam masala. Fry until the tomato turns soft and mushy.

6. 6

   Add the beans

   Add the cooked rajma and mint leaves, then mix well.

7. 7

   Add the rice

   Pour in 360 ml (1½ cups) water. Add the soaked rice, drained of its soaking water, along with the lemon juice and salt to taste. Mix well and bring to the boil.

8. 8

   Pressure-cook pulao

   Close the lid and cook over a medium flame for 2 whistles. Let the pressure release by itself, then fluff the pulao.

What is rajma pulao?

Rajma pulao brings kidney beans and rice together in a spiced, one-pot dish. Rajma is a much-loved North Indian bean preparation, while pulao is a seasoned rice dish found across the Indian subcontinent.

This version cooks the beans first, then uses a pressure cooker for the rice and aromatics. Kashmiri rajma is suggested, but regular kidney beans can be used too.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 13g protein, 75g carbs, 11g fat.

Most of the carbohydrates come from the basmati rice, with the rajma adding both carbohydrates and protein. Ghee supplies most of the fat; pair a serving with salad or vegetables and a yoghurt side for a more balanced plate.

Choose and prepare the beans

Soaking: The overnight soak helps the dried beans take up water before cooking. Drain the soaking water before pressure-cooking them in fresh water.

Doneness: Cook the rajma until tender, but stop before it collapses. Beans that retain their shape are easier to fold through the finished rice.

Build the aromatic base

Whole spices: Cinnamon, clove, cardamom and cumin go into the hot ghee first, giving the cooking fat a fragrant base. Shahi jeera can stand in for the cumin seeds.

Aromatics: Fry the onion briefly, then cook the ginger and garlic paste until fragrant. Let the tomato soften fully with the powdered spices before adding the beans.

Get the rice texture right

Drain well: Soak the basmati rice, then drain off its soaking water before adding it to the cooker. This keeps the measured cooking liquid separate from the water used for soaking.

Pressure: The method calls for 2 whistles over a medium flame, followed by a natural pressure release. Once open, fluff gently so the grains and beans stay intact.

Use the herbs and finishing touches

Fresh mint: The mint leaves go in with the cooked beans, adding a bright herbal note to the spiced mixture.

Kasuri methi: Dried fenugreek leaves bring a distinctive savoury aroma; crumble them into the tomato mixture as it cooks.

Lemon: Stir in the lemon juice before bringing the rice to the boil. It gives the finished pulao a fresh, tangy edge.

Plan the timing

The stated cooking time is 30 minutes, but the rajma also needs to soak overnight. If using dried beans, plan that soaking time separately before starting the cooking steps.

The beans are pressure-cooked before the rice goes in, so the recipe uses the same small pressure cooker for the final pulao after the beans are ready.

What to serve with it

Serve the pulao hot, straight after fluffing. A cooling yoghurt side or a crisp salad makes a fresh contrast to the rich spices and starchy rice.

For a fuller meal, add a simple vegetable side. Keep any accompaniment lightly seasoned so it does not compete with the garam masala, mint and chilli.

Recipe notes & tips

• Soak the rajma overnight and drain it before pressure-cooking.
• Check that the beans are tender but still retain their shape before adding them to the pulao.
• Drain the soaked rice well so its soaking water does not add to the measured cooking liquid.
• Cook the ginger and garlic paste until fragrant before adding the tomato.
• Allow the pressure to release naturally before opening the cooker.
• Fluff gently with a fork or spoon to avoid crushing the beans.

Variations

• Use regular rajma: Swap Kashmiri beans for regular red kidney beans, cooking them until soft but intact.
• Choose oil: Use oil instead of ghee for the tempering.
• Adjust the heat: Reduce or increase the red chilli powder to suit your preference.
• Try shahi jeera: Use shahi jeera in place of the cumin seeds as suggested in the recipe.
• Add extra mint: Include a few more mint leaves for a more pronounced herbal flavour.

Common mistakes to avoid

• Undercooked beans: Cook the rajma until soft before making the pulao, or it may remain firm after the rice is done.
• Mushy beans: Stop cooking when the rajma is tender but still holds its shape.
• Un-drained rice: Drain off the soaking water before measuring in the cooking water.
• Burnt paste: Fry the ginger and garlic paste for about 1 minute, just until fragrant.
• Opening too soon: Wait for the pressure to release by itself before opening the cooker.
• Rough mixing: Fold and fluff gently so the beans and rice remain whole.

How to store

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat until steaming hot, adding a small splash of water if the rice has dried out.

Frequently asked questions