Spicy Rajma Pulao Recipe

About this recipe

A hearty and flavorful rice dish combining protein-rich kidney beans and aromatic spices for a satisfying dinner.

Ingredients

• - Montezuma'S 100% Cocoa Dark Chocolate Bar
• 100G Top-Op Black Till Sesame Seeds 100g
• 1 kg Basmati Rice
• 500G Rajma
• 500 g Onion
• - Tomato Ketchup
• 250g Green Chilli
• loose Ginger
• 100 g Garlic
• - Cumin Seeds / Jeera Seeds-250 Gms
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• 100 g Salt
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• 1 kg Water Chestnuts
• 100 g Coriander Leaves

Instructions

1. 1. Wash and soak the rajma for 6-8 hours, then pressure cook until soft.
2. 2. Rinse the basmati rice and soak it in water for 20 minutes.
3. 3. Heat oil in a pan and add cumin seeds, letting them splutter.
4. 4. Finely chop onion, garlic, ginger, green chili, and sauté until golden brown.
5. 5. Add chopped tomato and cook until it becomes a soft paste.
6. 6. Mix in turmeric, red chili powder, and garam masala, stirring well.
7. 7. Add the cooked rajma and combine with the spice mixture.
8. 8. Drain rice and add to the pan, mixing gently to coat with spices.
9. 9. Pour water and salt into the pan, then bring to a boil.
10. 10. Lower the heat, cover, and simmer until the rice is cooked and the water is absorbed.
11. 11. Garnish with chopped coriander leaves and fluff the pulao gently with a fork.
12. 12. Serve hot with a side of fresh salad or raita for a complete meal.