Punjab

Rajma pulao

Name: Rajma pulao
Prep time: 8 h
Cook time: 50 min
Total time: 8 h 50 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 1/2 cup soaked overnight rajma, dry (dried red kidney beans); 1 1/4 cups soaked 20 minutes basmati rice; 1 large sliced onion; 1 chopped tomato; 2 tsp ginger garlic paste; 1 bay leaf 4 cloves, 2 cardamom, cinnamon whole spices; 1/2 tsp cumin seeds; 1 slit green chilli; 3/4 tsp red chilli powder (indian red chili powder); 1/2 tsp garam masala; 2 tbsp cooking oil (vegetable oil); 1 1/2 tsp salt; 4 1/2 cups in two parts water

Rajma chawal in one pot. All the flavour, half the washing up.

50 minTime

12 gProtein each

mediumSpice

8hPlan ahead. Soak for 8 hours first; the 50 minutes come after.

Rajma meets rice2 chapters · 1 min read

Make it your way

Grandma's wayRajma and basmati in one pot.

The original

386kcalsame

12 gproteinsame

8 gfibresame

50minutessame

Rajma pulao, home style.

Per serving, worked out from the ingredient table.

Ingredients

Rajma, dry (dried red kidney beans)½ cup, soaked overnight

Basmati rice1¼ cups, soaked 20 minutes

Onion1 large, sliced

Tomato1, chopped

Ginger garlic paste2 tsp

Whole spices1 bay leaf, 4 cloves, 2 cardamom, cinnamon

Cumin seeds½ tsp

Green chilli1, slit

Red chilli powder (indian red chili powder)¾ tsp

Garam masala½ tsp

Cooking oil (vegetable oil)2 tbsp

Salt1½ tsp

Water4½ cups, in two parts

Method

4 steps

1Pressure cook soaked rajma with 400 ml water and a pinch of salt for 6 whistles. Let the pressure release naturally. Drain, keeping the water.
2Heat oil in the cooker, add cumin and whole spices, then onion till golden. Add ginger garlic paste, chilli, tomato and powders.
3Add rajma, rice, salt and 500 ml liquid (rajma water plus water). Pressure cook for 1 whistle on medium. Let the pressure release naturally.
4Fluff and rest 5 minutes.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab

Rajma pulao

Rajma chawal in one pot. All the flavour, half the washing up.

50 minTime

12 gProtein each

mediumSpice

8hPlan ahead. Soak for 8 hours first; the 50 minutes come after.

Rajma meets rice2 chapters · 1 min read

Make it your way

Grandma's wayRajma and basmati in one pot.

The original

386kcalsame

12 gproteinsame

8 gfibresame

50minutessame

Rajma pulao, home style.

Per serving, worked out from the ingredient table.

Ingredients

Rajma, dry (dried red kidney beans)½ cup, soaked overnight

Basmati rice1¼ cups, soaked 20 minutes

Onion1 large, sliced

Tomato1, chopped

Ginger garlic paste2 tsp

Whole spices1 bay leaf, 4 cloves, 2 cardamom, cinnamon

Cumin seeds½ tsp

Green chilli1, slit

Red chilli powder (indian red chili powder)¾ tsp

Garam masala½ tsp

Cooking oil (vegetable oil)2 tbsp

Salt1½ tsp

Water4½ cups, in two parts

Method

4 steps

1Pressure cook soaked rajma with 400 ml water and a pinch of salt for 6 whistles. Let the pressure release naturally. Drain, keeping the water.
2Heat oil in the cooker, add cumin and whole spices, then onion till golden. Add ginger garlic paste, chilli, tomato and powders.
3Add rajma, rice, salt and 500 ml liquid (rajma water plus water). Pressure cook for 1 whistle on medium. Let the pressure release naturally.
4Fluff and rest 5 minutes.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Rajma pulao

Make it your way

Ingredients

Method

Rajma pulao

Make it your way

Ingredients

Method

Make it a meal