Rajma Pulao - Rajma Biryani - Recipe with Red Kidney Beans

Preparation time: 10 minutes ( includes pressure cooking step)
Cooking time: 15-20 minutes

Ingredients

1 cup Basmathi Rice

1 cup Rajma/Kidney beans

1 onion

1 ½ tomatoes

¼ tsp ginger-garlic paste

Fistful coriander leaves

Few mint leaves

1 tsp chilli powder

1tsp coriander powder

¾ tsp Briyani masala (I used sakthi masala’s powder, it can be replaced with garam masala)

1 clove

1 cardamom

Small piece of cinnamon stick

How to make it

• Soak the kidney beans with enough of water over night. Pressure-cook it, the next day for about 5 whistles. Add pinch of salt to it for cooking. Keep aside.
• Soak rice with 2 ½ cups of water for about 15 minutes.
• In a wok heat oil and add cloves, cinnamon and cardamom to it. Then add onions (length-wise cut) to it. Fry till transparent.
• Add ginger-garlic paste to it. Sautee it till the raw smell goes off.

• Add mint and few coriander leaves (keep some for garnishing). Stir well.

• Add tomatoes and cook till mushy. Now add chilli powder, coriander powder and briyani masala to it.

• Mix it completely. It ll come as a paste. Add the cooked rajma to it, mix well.
• Now add the soaked rice without water (preserve it). Mix and check for salt.

• Add the preserved water to it.

• Either pressure cook for 2 whistles or cook in medium flame in the wok itself.
• Garnish with coriander leaves.
• Serve hot with raitha.

Linking this Recipe to: Cooking with Seeds Rice Event