Rajma Pulao Recipe

Ingredients for Rajma Pulao:

  • Kidney beans – 1/2 cup
  • Green chilli – 1
  • Onion – 1 (chopped)
  • Tomato – 1 (chopped)
  • Mint leaves – ½ Cup
  • Kasoori methi powder – 1/2 Tsp
  • Clove – 2
  • Basmati rice – 1 cup
  • Garam masala powder – 1 Tsp
  • Cinnamon stick – 1
  • Green cardamom – 4
  • Garlic paste – 1/2 teaspoon
  • Ginger paste – 1/2 Tsp
  • Ghee – 2 Tbsp
  • Salt to taste
  • Water as required


  • 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!


  • 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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