Spiced Rajma Pulao Recipe – Spiced Kidney Bean Rice
Rajma Pulao, a delightful combination of fluffy basmati rice and tender kidney beans, is a popular Indian dish that brings warmth and flavor to any meal. This spiced rajma pulao, infused with aromatic whole spices, garlic, and a subtle hint of ghee, offers a unique twist to your typical rice and beans dish. Perfectly paired with cooling raita or tangy Punjabi Kadhi, this vegetarian pulao is a comforting and satisfying dinner option for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati Rice | 1 cup |
| Rajma (Large Kidney Beans) | 1/4 cup |
| Garlic (finely chopped) | 2 cloves |
| Cloves (Laung) | 2 |
| Bay Leaf (Tej Patta) | 1 |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Black Pepper Powder | 1 teaspoon |
| Ghee | 1 tablespoon |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 7 g |
| Carbohydrates | 44 g |
| Fat | 4 g |
| Fiber | 4 g |
| Sodium | 400 mg |
| Potassium | 230 mg |
(Note: The above nutritional information is an approximation and may vary depending on the specific ingredients used.)
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Servings: 4
Cuisine
- Cuisine: Indian
- Course: Dinner
- Diet: Vegetarian
Instructions
-
Soaking and Cooking the Rajma:
- Begin by soaking the kidney beans (Rajma) in plenty of water for at least 8 hours. This step is crucial as it ensures the beans cook evenly and become soft.
- After soaking, cook the beans in a pressure cooker with a pinch of salt until they are soft and tender. This will usually take around 20-25 minutes after the first whistle.
- Once cooked, drain the excess water from the Rajma. The water can be saved for soups or vegetable stocks if desired, but for this recipe, we only need the beans.
-
Preparing the Rice:
- Rinse the basmati rice thoroughly under cold running water to remove excess starch. Drain the rice and set it aside.
-
Spices and Aromatics:
- In a mortar and pestle, pound the cardamom pods, cinnamon stick, and cloves to a fine powder. This will release their essential oils and deepen the flavor of the pulao. Set aside.
-
Cooking the Pulao:
- In a large saucepan, heat 1 tablespoon of ghee over medium heat. Once the ghee melts, add the finely chopped garlic and the powdered spices. Sauté for a few seconds until the garlic becomes fragrant and the spices release their aromas.
-
Combining Rice and Rajma:
- Add the rinsed rice to the saucepan and sauté gently, making sure the rice is well coated in the ghee and spices.
- Stir in the cooked rajma (kidney beans), black pepper powder, and salt to taste. Mix everything well, ensuring the beans and rice are evenly distributed.
-
Cooking the Pulao:
- Add 1-1/2 cups of water to the mixture, and bring it to a boil.
- Once the water starts boiling, reduce the heat to low, and cover the pan with a tight-fitting lid. Let the pulao simmer for about 12-15 minutes or until the rice is fully cooked and all the water is absorbed.
-
Resting the Pulao:
- Once the rice is cooked, turn off the heat, but let the Rajma Pulao rest for 10 minutes with the lid on. This allows the flavors to meld and the rice to firm up.
-
Serving:
- Fluff the Rajma Pulao with a fork before serving.
- Serve it hot with a side of Punjabi Kadhi or Palak Raita (spinach yogurt dip), and enjoy it with crispy Masala Papad for added crunch.
Tips
- If you’re short on time, you can use canned kidney beans, but remember to drain and rinse them well.
- You can adjust the spices according to your taste preferences. For a spicier version, you can add a finely chopped green chili while frying the garlic.
- For added richness, drizzle some extra ghee over the pulao before serving.
Serving Suggestions
Rajma Pulao is incredibly versatile and pairs wonderfully with a variety of Indian side dishes. Some great options include:
- Punjabi Kadhi: A tangy, yogurt-based curry, perfect to complement the earthy flavors of the rajma and rice.
- Palak Raita: A cooling spinach yogurt dip that balances the spiciness of the pulao.
- Masala Papad: Crispy, spiced papadums that add crunch and flavor to the meal.
This dish is a wonderful combination of protein-packed kidney beans and aromatic basmati rice, making it a wholesome and satisfying meal. Perfect for a cozy dinner or a family gathering, Spiced Rajma Pulao is sure to be a crowd-pleaser.
