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.
AUTHOR : Dimple CUISINE : North Indian
COURSE : Main Dish YIELD :2-3 serving
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 :
- Long slice onion.
- 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 :
- Place a heavy bottom pan on medium flame.
- When it is hot add oil and butter. Then add Onion and fry till becomes golden brown in colour.
- 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)
- Fry till raw smell goes off and then add cooked rajma. Mix well.
- Reduce the stove flame to low.
- Add the 2 Tbsp spice powder and give a quick stir.
- Now add the cooked basmati rice and close the pan with lid.
- Let it sit for 5-8 min. Then give a gentle mix.
- 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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