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Rajma Pulao
🇮🇳 Indian Vegetarian

Rajma Pulao

🇮🇳 Indian

Kidney bean pulao with whole spices, the one-pot answer when rajma-chawal feels heavy. The centrepiece format: spiced rice that needs nothing else on the table. A bowl of plain yogurt and pickled onions is all it wants.

Prep 28 min Cook 46 min Serves 4 Medium

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Saltto taste
  • Onion2, finely sliced
  • Green Chili2, slit
  • Ghee3 tbsp
  • Turmeric Powder1/2 tsp
  • Basmati Rice2 cups, rinsed and soaked 20 minutes
  • Whole Garam Masala Spices2 tsp
  • Kidney Beans1 cup, soaked overnight

Optional extras

  • Fresh Cilantro2 tbsp, chopped

Instructions

  1. 1

    Soak the basmati rice for 20 minutes, then drain thoroughly — wet rice turns mushy.

  2. 2

    Warm the ghee and drop in the whole spices; the moment they sizzle and perfume the kitchen, add the onions.

  3. 3

    Cook the onions down till sweet and bronze, add the paste and spices, and fry till the oil gleams at the edges.

  4. 4

    Add the kidney beans and saute two minutes, then slide in the drained rice and turn gently to coat every grain in the masala.

  5. 5

    Add hot water and salt, bring to a rolling boil, clamp the lid and steam on the lowest heat; leave it sealed ten minutes off the flame before fluffing.

Chef's tip

Fresh spices make the dish — if yours smell of nothing, the dish will taste of nothing.

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Watch how it's made

Video: RAJMA PULAV| Without Onion & Garlic| రాజ్మ పులావ్| చాల ఈజీ పులావ్| ఈ సారి ఇవి వేసి చేయండి పులావ్ · on YouTube