Golden Rajma And Amaranth Pulao Recipe

About this recipe

A fragrant and colorful one-pot pulao featuring tender rajma beans and nutty amaranth cooked with aromatic spices, perfect for a satisfying dinner.

Ingredients

• Pcs Everest Rajma Masala 50g
• 50G Grain Storm Amaranth Sour Cream Crisps (50g)
• 500 g Onion
• - Tomato Ketchup
• 250 g Carrot
• 250g Green Chilli
• loose Ginger
• 100 g Garlic
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• 100 g Salt
• 1pc Watermelon
• - Coriander Powder

Instructions

1. 1. Rinse and soak the rajma for 8 hours or overnight, then pressure cook until tender.
2. 2. Rinse the amaranth grains thoroughly and set them aside to drain.
3. 3. Heat oil in a large pan and add cumin seeds, letting them sizzle for 10 seconds.
4. 4. Add finely chopped onion, garlic, ginger, and green chili, sautéing until golden brown.
5. 5. Stir in chopped tomatoes, turmeric, red chili powder, coriander powder, and salt, cooking until the oil separates.
6. 6. Add chopped carrots and green beans, sautéing for 3-4 minutes to soften them slightly.
7. 7. Mix in the cooked rajma, stirring well to coat with the spices and vegetables.
8. 8. Add rinsed amaranth and water, bringing the mixture to a boil.
9. 9. Lower the heat, cover the pan, and let it simmer for 15 minutes until the amaranth absorbs the liquid.
10. 10. Sprinkle garam masala and fresh coriander leaves on top, mixing gently.
11. 11. Turn off the heat and let the pulao rest for 5 minutes before serving.