Rajma Pulav

Name: Rajma Pulav
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tbsp ghee / clarified butter; 1 bay leaf / tej patta; 1 inch cinnamon stick / dalchini 4 clove / lavang; 1 tsp jeera / cumin 1 onion, thinly sliced; 1 to mato, finely chopped; 1 tsp ginger garlic paste; 1/4 tsp turmeric / haldi; 1 tsp coriander powder; 1 cup rajma / red kidney beans, soaked overnight & boiled 10 min; 2 tbsp coriander leaves, finely chopped; 1/2 tsp garam masala 1 tsp salt; 1 cup basmati rice, soaked 20 minutes; 2 cup water

Monika Jain @monika_jain

#NNS

Monika Jain @monika_jain

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Ingredients

30 mins⁹

2 servings

1 tbspghee / clarified butter
1bay leaf / tej patta
1 inchcinnamon stick / dalchini 4 clove / lavang
1 tspjeera / cumin 1 onion, thinly sliced
1to mato, finely chopped
1 tspginger garlic paste
1/4 tspturmeric / haldi
1 tspcoriander powder
1 cuprajma / red kidney beans, soaked overnight & boiled 10 min
2 tbspcoriander leaves, finely chopped
1/2 tspgaram masala 1 tsp salt
1 cupbasmati rice, soaked 20 minutes
2 cupwater

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Steps

30 mins⁹

1

Firstly, in a kadai heat 1 tbsp ghee and saute 1 bay leaf,, 1 inch cinnamon, 4 clove and 1 tsp jeera till they turn aromatic.
2

Also saute ½ onion till they turn slightly golden.
now add 1 tsp ginger garlic paste and saute well.
additionally add 1 tomato and saute till it turns soft and mushy.
3

Now add 1 cup rajma (soaked overnight and boiled for 10 minutes) and saute for a minute.
further add spices and 1 tsp salt. saute on low flame.
add in 1 cup basmati rice, soaked 20 minutes and saute for a minute
now add 2 cup water and 2 tbsp coriander leaves. stir well.
4

Cover and cook on low flame
5

Finally, serve rajma pulao and garnish with chopped coriander leaves