Spiced Rajma Pulao Recipe
Overview:
Spiced Rajma Pulao is a fragrant and flavorful Indian rice dish that combines the richness of kidney beans (rajma) with a variety of aromatic spices. The dish is easy to prepare, making it a perfect choice for a cozy dinner or a quick weeknight meal. This one-pot recipe brings together the hearty goodness of rajma with fluffy rice, infused with cardamom, cinnamon, and other warm spices. It’s a wholesome vegetarian delight that pairs wonderfully with yogurt-based raita and crispy papad.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 4
Cuisine: Indian
Course: Dinner
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup |
| Kidney beans (Rajma) | 1/4 cup |
| Garlic (finely chopped) | 2 cloves |
| Cloves | 2 |
| Bay leaf | 1 |
| Cinnamon stick (1-inch piece) | 1 |
| Cardamom pods | 2 |
| Black pepper powder | 1 tsp |
| Ghee | 1 tbsp |
| Salt | To taste |
Nutritional Information (Per Serving):
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 230 |
| Protein | 7g |
| Carbohydrates | 45g |
| Fat | 5g |
| Fiber | 6g |
| Sodium | 300mg |
Instructions:
Step 1: Prepare the Rajma
Start by soaking the kidney beans (rajma) for at least 8 hours or overnight. This step is essential to soften the beans and reduce the cooking time. Once soaked, transfer the beans to a pressure cooker. Add enough water to cover the beans and a pinch of salt. Close the pressure cooker lid and cook on medium heat for about 30 minutes. After cooking, turn off the gas and allow the pressure to release naturally. Once the pressure is released, open the cooker, drain the beans, and set them aside.
Step 2: Prepare the Rice
Wash the rice thoroughly under running water until the water runs clear. Drain the rice and set it aside.
Step 3: Grind the Whole Spices
In a mortar and pestle, grind the whole spices: cardamom, cinnamon, and cloves, into a fine powder. This freshly ground spice mix will infuse the pulao with a deep, aromatic flavor. Set the ground spices aside.
Step 4: Cooking the Spices
Heat 1 tablespoon of ghee in a saucepan over medium heat. Once the ghee is hot, add the finely chopped garlic and sauté it for a minute until fragrant. Be careful not to burn the garlic. Add the freshly ground spices to the pan and sauté for another 1-2 minutes to release their flavors.
Step 5: Combine the Rice and Rajma
Next, add the washed rice and cooked rajma (kidney beans) to the pan. Stir everything gently to combine. Season with black pepper powder and salt according to your taste. Add 1 and 1/2 cups of water to the pan, ensuring that the rice and beans are just covered. Bring it to a boil.
Step 6: Simmer and Cook the Pulao
Once the water starts boiling, reduce the heat to low, cover the pan with a lid, and let the pulao simmer for about 15-20 minutes, or until the rice is fully cooked and the water has been absorbed. Avoid stirring the rice too much during this time to keep the grains intact.
Step 7: Let it Rest
Once the rice is cooked, turn off the heat and let the pulao sit, covered, for about 10 minutes. This resting time helps the flavors meld and ensures the rice is fluffy and aromatic.
Step 8: Serve
Fluff the rice with a fork and serve the Spiced Rajma Pulao hot. For a complete meal, pair it with a refreshing tomato-onion-cucumber raita and some crispy papad. This pulao makes for a wholesome and satisfying dinner, with the perfect balance of protein, carbs, and spices.
Tips & Variations:
- Add vegetables: You can enhance the nutritional value of this pulao by adding diced vegetables such as carrots, peas, or bell peppers.
- For extra flavor: Garnish with fried onions or fresh cilantro for an added layer of flavor and texture.
- Use a rice cooker: If you have a rice cooker, you can easily prepare this pulao by adding all ingredients and letting the cooker do the work. Adjust the water amount based on the type of rice you use.
- Spice level: Feel free to adjust the amount of black pepper powder and add green chilies if you prefer a spicier version.
Serving Suggestions:
- Tomato-Onion-Cucumber Raita: The coolness of a simple raita made with yogurt, fresh tomatoes, onions, and cucumber balances the heat of the pulao.
- Papad: Crisp papads served alongside add texture and a delightful crunch to the meal.
Enjoy your Spiced Rajma Pulao with family and friends, and let the warm, comforting flavors transport you to the heart of Indian home cooking!
