Spiced Rajma Pulao Recipe – A Wholesome and Flavorful Kidney Bean Rice
If you’re looking for a delicious, nutritious, and hearty rice dish, the Spiced Rajma Pulao is the perfect choice! Combining fragrant basmati rice with wholesome red kidney beans (rajma) and a medley of aromatic Indian spices, this pulao offers a satisfying blend of flavors. Often served as a comforting dinner, this vibrant dish is not only tasty but also packed with protein and fiber from the kidney beans. It is a fantastic vegetarian meal that can be paired with various Indian sides such as Punjabi Kadhi, Palak Raita, or crispy Masala Papad for an indulgent feast.
Cuisine:
Indian
Course:
Dinner
Diet:
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati Rice | 1 cup |
| Rajma (Large Kidney Beans) | 1/4 cup |
| Garlic (finely chopped) | 2 cloves |
| Cloves (Laung) | 2 whole |
| Bay Leaf (Tej Patta) | 1 leaf |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Cardamom (Elaichi) Pods/Seeds | 2 pods |
| Black Pepper Powder | 1 teaspoon |
| Ghee | 1 tablespoon |
| Salt | To taste |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 45 g |
| Protein | 6 g |
| Fat | 7 g |
| Fiber | 5 g |
| Sodium | 250 mg |
Preparation Time:
20 minutes
Cooking Time:
45 minutes
Total Time:
1 hour 5 minutes
Servings:
4 servings
Instructions
-
Prepare the Kidney Beans:
Begin by soaking the rajma (red kidney beans) in plenty of water for at least 8 hours or overnight to ensure they cook evenly. Once soaked, transfer the beans to a pressure cooker, add a pinch of salt, and cook until soft—about 3-4 whistles. Drain the excess water and set the beans aside. The leftover cooking liquid can be reserved for soups or vegetable stock. -
Prepare the Rice:
Rinse the basmati rice thoroughly under cold water until the water runs clear. Set aside to drain for a few minutes while you prepare the spice mix. -
Pound the Spices:
In a mortar and pestle, gently crush the cardamom pods, cinnamon stick, and cloves to a fine powder. This will release the natural oils and bring out the fragrant aroma of the spices. Set this powder aside for later use. -
Sauté the Aromatics:
In a large saucepan or deep skillet, heat the ghee over medium heat. Once hot, add the finely chopped garlic and stir-fry for about 30 seconds until it softens and releases its delightful aroma. Add the freshly ground spice powder (cardamom, cinnamon, and cloves), bay leaf, and black pepper powder to the pan. Stir continuously for another 20-30 seconds until the spices are fragrant and the ghee is infused with their aromas. -
Combine Rice, Rajma, and Water:
Add the rinsed rice to the pan along with the cooked rajma (kidney beans). Mix them gently to coat the rice and beans in the aromatic ghee and spices. Add 1-1/2 cups of water (adjust the quantity based on your preferred rice texture). Add salt to taste and stir to combine all ingredients. -
Cook the Pulao:
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for about 12-15 minutes, or until the rice is fully cooked, all the water has been absorbed, and the grains are tender. Avoid stirring the rice during the cooking process to prevent it from becoming mushy. -
Let it Rest:
Once the rice is cooked, turn off the heat and let the Rajma Pulao rest, covered, for an additional 10 minutes. This will allow the flavors to meld together and make the rice fluffier. -
Serve and Enjoy:
Gently fluff the Rajma Pulao with a fork to separate the grains. Serve hot with a side of Punjabi Kadhi, Palak Raita, or crispy Masala Papad for a delightful meal. This pulao also pairs wonderfully with a simple cucumber salad or roasted vegetables for a complete and satisfying vegetarian dinner.
Tips & Variations:
- For Extra Flavor: You can add a pinch of saffron soaked in warm milk to the water before cooking the rice for an added depth of flavor and a vibrant yellow color.
- Use of Ghee: The ghee in this recipe imparts a rich, nutty flavor to the pulao, but you can substitute it with vegetable oil for a lighter version.
- Add Vegetables: To make the dish more wholesome, consider adding mixed vegetables like peas, carrots, or bell peppers along with the rajma for added nutrition and color.
- Instant Pot Version: To speed up the cooking process, you can make this pulao in an Instant Pot. Use the “Rice” setting for perfectly cooked rice and beans in half the time.
Pairing Suggestions:
- Punjabi Kadhi: The tangy yogurt-based curry with chickpea flour dumplings complements the earthy flavors of the rajma and rice beautifully.
- Palak Raita: A cooling spinach and yogurt side dish adds a refreshing contrast to the warm and spicy pulao.
- Masala Papad: Crispy and spiced papads make a perfect crunchy accompaniment to this soft and flavorful pulao.
- Cucumber Raita: For a lighter side, a cucumber raita can provide a fresh and cooling balance to the heat of the spices.
This Spiced Rajma Pulao recipe brings together simple yet flavorful ingredients, turning a basic meal into something extraordinary. Whether you enjoy it as a weeknight dinner or as part of a larger spread, this dish promises comfort, nourishment, and a delicious burst of Indian spices in every bite. Try it today, and savor the wholesome goodness of red kidney beans and basmati rice!
