Roasted Rajma And Vegetable Pulao Recipe

About this recipe

A fragrant rice dish featuring roasted red kidney beans and colorful vegetables, cooked with aromatic spices for a hearty and satisfying dinner.

Ingredients

• 80 g Soya Chunks
• - Krunchillo Crispy Okra Chatpata Masala 50g
• 220 g Urban Platter Shirataki Short-Grain Rice
• 500G Rajma

Instructions

1. 1. Wash and soak the red kidney beans overnight, then boil them until tender and set aside.
2. 2. Rinse the rice thoroughly and soak it in water for 20 minutes before draining.
3. 3. Chop the carrot, green beans, onion, and tomato into small pieces and set aside.
4. 4. Heat vegetable oil in a deep pan and add cumin seeds, bay leaf, and cinnamon stick, allowing them to sizzle for 30 seconds.
5. 5. Add chopped onion to the pan and sauté until golden brown, stirring occasionally to prevent burning.
6. 6. Stir in chopped tomato, ground turmeric, red chili powder, and salt, cooking until the tomato softens and blends with the spices.
7. 7. Add the boiled kidney beans, mixing well to coat them with the spice mixture evenly.
8. 8. Toss in the chopped carrot and green beans, cooking for 5 minutes until they start to soften.
9. 9. Drain the soaked rice and add it to the pan, gently mixing everything together for even distribution.
10. 10. Pour in the measured water and bring it to a boil, then reduce the heat to low and cover the pan with a lid.
11. 11. Cook the pulao for 15-20 minutes until the rice absorbs the water and becomes fluffy.
12. 12. Turn off the heat and let the pulao rest for 5 minutes before fluffing it with a fork.
13. 13. Garnish with freshly chopped coriander leaves for added flavor and aroma.
14. 14. Serve warm with a side of raita or a fresh salad, if desired.