Rajma Pulao Recipe

Ingredients for Rajma Pulao:

Method:

Firstly wash the rajma in water for 2-3 times and then soak it in enough water overnight.
Next day drain the extra water and transfer the rajma in a pressure cooker. Add enough water in it, close it with lid and cook it on medium flame
Cook rajma until it become soft.
Once the rajma are done, turn off the flame and keep the cooker aside and let the steam release on its own.
Next, put another pressure cooker over medium flame and add ghee in it. Once the ghee is melted, add green cardamom, clove and cinnamon in it, Saute well for a minute or till the aroma arises.
Then, add the chopped onion along with green chillies in the cooker and saute well for another minute.
Now add ginger-garlic paste in the onion and saute well till the raw smell of garlic goes away.
Now, add chopped tomatoes along with salt, garam masala powder and kasoori methi powder. Stir well and fry it until the tomatoes become mushy.
Once the tomatoes are done, add boiled rajma in the cooker and stir well. Let the rajma cook for a couple of minutes. Meanwhile, wash the basmati rice in water and keep it aside.
Now add basmati rice in the rajma and pour 1 1/2 cup of water, stir well and bring it to a boil.
Check the taste and add salt if you need.
Then close the lid and let the pulao cook for 2 whistles on medium flame. After 2 whistles, turn off the flame and let the steam release on its own.
Once done transfer the pulao to a serving bowl and Garnish it with coriander leaves for better taste, Serve hot with raita!

Tips:

Prefer Kashmiri rajma for better taste.
Soak basmati rice for 10-15 minutes. This will enhance the appearance of your pulao.
Instead of chopped onions and tomato’s you can use onion paste and tomato puree for better consistency.

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