06 August 2017


Rajma / Kidney bean Pulao one pot easy to make rice dish perfect when packed for lunch. Rajma is fiber rich and protein packed beans. Rajma chawal is a very famous combo and widely made in Punjabi (North Indian) homes for lunch.
Packing lunch for work is one thing i have to wear my thinking hat every day for hubster. He prefers rice for lunch with out much of masalas or spices. Finally some left over rajma came to rescue which was made into one pot rajma pulao. One pot rice dishes are easier and quicker one to make all that is needed is either pressure pan or electric rice cooker. Very few aromatics are used for this rice dish. Coconut milk addition was for the flavor and it can be replaced with water.

What you need:
Rajma / Red Kidney beans - 1 cup (soaked for 12 hours)
Basmati / Seeraga Samba Rice - 1 cup (soaked for 30 mins)
Coconut Milk - 1 cup (1/2 cup - thick and 1/2 cup - thin)
Onion - 1 no, chopped
Tomato - 2 nos medium size, chopped
Mint n Coriander - 1/4 bunch, chopped
Ginger and garlic paste - 1/2 tsp
Red chilli powder - 1/2 tsp or it can be increased
Bay leaf, cardamom, clove and cinnamon small stick - 1 no each
Ghee / Butter - 1 tsp
Oil - 1 tsp
Salt - 1 tsp (or as reqd)

How to make:
Pressure cook rajma for 8 whistles in 3 cups of water with half teaspoon of salt. Once it cools drain water and keep it aside.
Heat oil n ghee/ butter in a pressure pan add spices saute well add onions, ginger and garlic paste, cook till raw smell goes, add tomatoes and cover and cook till it softens.
Add mint, coriander leaves, red chilly powder, salt mix well and add rajma, coconut milk, half cup water bring all these to boil add rice and cover the lid and close with the weight, wait for 2 hisses then switch to low heat cook for 10 mins and switch off the flame.
Once the pressure is completely down remove the lid sprinkle with fried onions, fresh coriander and serve hot with raitha and some spicy curry.

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