Thursday, May 9, 2013

Rajma Pulao - Rajma Biryani - Recipe with Red Kidney Beans

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


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 

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