RAJMA PULAO – Lunchbox Recipe

RAJMA PULAO

Rajma(Kidney beans) is commonly used in North India. It has very good source of protein. Try this Rajma pulao once by skipping usual Rajma curry. This is also a good recipe for lunchbox.

SERVING SUGGESTION :

• Any raita tastes good with this. Best side dish is chow chow raita.

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AUTHOR : Dimple                    CUISINE : North Indian
COURSE : Main Dish                YIELD :2-3 serving

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INGREDIENTS :

For spice Powder :

• Cinnamon – 1 Inch
• Cardamom – 3
• Cloves -3
• Coriander seeds – 1.5 Tbsp
• Poppy seeds – 1Tbsp
• Cumin seeds – 1 Tbsp
• Red chilli – 3
• Cashew nut -4

For Pulao :

• Oil – 1 Tbsp
• Butter – 1 Tbsp
• Onion(large) – 1
• Ginger garlic paste – 1 Tbsp
• Salt – as required
• Tomato(large) -1
• Red chilli powder – 1.5 Tsp
• Turmeric – 1/2 Tsp
• Coriander leaves – for garnishing

For cooking Rice :

• Ghee – 1 Tsp
• Basmati Rice – 1 Cup
• Salt – as required
• Water – as required

For Cooking Rajma :

• Rajma(kidney beans) – 1/2 cup
• Salt – as required
• Water – as required

PREPARATION :

1. Long slice onion.
2. Chop tomatoes roughly and make it as a puree.

 Cooking Rajma :

• Soak Rajma in water for 8-10 hours.
• Wash this soaked Rajma in running water and drain it completely.
• Add 1.5 cup of water and Pressure cook it for 8 whistles. Add a pinch of salt while cooking.
• When the pressure is released check whether it is completely cooked. If it is not breaking easily cook of some more whistles as required.

Cooking Rice :

• Check Cooking Basmati Rice page to see procedure. Cook rice till 90%.

Making Spice Powder :

• Place a pan on medium flame. When it is hot, simmer it to low and add cinnamon, cloves, cardamom and cashew nuts.
• No need to add oil to it. Fry till it gives good aroma. Then transfer it to a dry plate.
• In the same pan add coriander seeds, cumin seeds and poppy seeds one after the other separately.
• Fry patiently for even cooking. When all done, transfer to the same plate and let it cool down completely.
• Grind the fried ingredients into a fine powder.

PROCEDURE :

1. Place a heavy bottom pan on medium flame.
2. When it is hot add oil and butter. Then add Onion and fry till becomes golden brown in colour.
3. Add Tomato puree and saute for 1 min. Add chilli powder, turmeric and salt.(Add less salt because while cooking rajma and rice we have added salt)
4. Fry till raw smell goes off and then add cooked rajma. Mix well.
5. Reduce the stove flame to low.
6. Add the 2 Tbsp spice powder and give a quick stir.
7. Now add the cooked basmati rice and close the pan with lid.
8. Let it sit for 5-8 min. Then give a gentle mix.
9. After that switch of the flame and garnish with coriander leaves.

TIPS:

• You can store the excess spice powder for the next time use. It is for a month.

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