Rajma Pulao | Rajma Biryani Recipe

A mixture of rice and beans makes outstanding amongst other complete protein choices for veggie lovers. Between the rice and beans, we get all the basic amino acids, making it a generally excellent wellspring of protein, which is only one reason to adore this Rajma Pulao formula.

Ingredients

1/3 cup Rajma (kidney beans)

1 cup basmati rice

1 tbsp ghee

2 bay leaf

5 - 6 cloves

2 cinnamon sticks

1 tsp cumin seeds

2 cardamom green

1/4 tsp asafoetida

1 teaspoon garlic (paste)

1 teaspoon ginger (paste)

2 onion medium

3 spring onion stalks

1/2 tsp chili powder red

1/2 tsp garam masala powder

1 tsp salt

2 - 3 tbsps coriander leaves fresh (garnish)

1 Pandan leaf

2 Green chilies silted

1 Carrot

Makes paste of tomato, ginger, and garlic.

In a pan add oil, and fry the onions till it gets brown. Use that oil for cooking further. Keep the low flame otherwise, spices will burn.

Add tomato puree after 2 minutes and cook.

Then add fried onions.

After 2 minutes add rajma stalk, the soaked water of kidney beans.

Finally, add the kidney beans and pandan leaf and cook 5 minutes.

The transfer everything in a cooker and take 5-6 whistles and more if the kidney beans are still hard. I cooked it more to make it soft and get the flavor.

Once it cooked taste it and check the texture.

Mix with rice.

Garnish with some spring onion and serve with curd raita. It is so tasty to try it.

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