The rajma pulao or kidney beans pilaf is always a super hit in my lunch box. Whenever I get time, I prepare this dish for my family and we all enjoy it. It’s an interesting combination of kidney beans and rice which creates an aromatic main course.
The rajma pulao or kidney beans pilaf is always a super hit in my lunch box. It’s an interesting combination of kidney beans and rice which creates an aromatic main course.
- 2 tablespoon Olive / white oil
- 1 cup Boiled red kidney beans (Indian rajma)
- 1 teaspoon Cumin seeds
- 1 tablespoon Ginger grated
- 3 Tomatoes
- 1 teaspoon Cumin powdered
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 cup Basmati rice soaked for 15 mins
- 1 Cinnamon sticks
- 2 to 3 Cloves
- 2 Cardamom pods bruised
- 1 Lime or lemon
- Cilantro to garnish
Heat the oil and add cumin seeds in it and wait until they begin to sizzle.
Now add ginger and stir lightly.
Add tomatoes in it and cook until the tomatoes are nice and soft and almost mushy.
Add the boil kidney beans, cumin and coriander powder in it and mix it well.
Then put salt and sugar along with 1 cup of water and simmer for 10 minutes.
Now add rice with another cup of water and add the cinnamon, cloves and cardamom pods.
Reduce the heat to medium and cover the lid and cook for 12 minutes.
Then check to see if the rice needs more water or not. If needed, add water and cook for 10 minutes more by covering the lid until the rice is nice and soft.
Turn off the heat and let the rice rest for 5 to 10 minutes.
Cut the lime or lemon, remove the seeds and squeeze the juice into it.
Garnish with cilantro and serve with a side of yogurt if desired.
This is a comforting dish with very nutritious and perfectly balanced meal. You can combine it with dishes like Kebabs or Raita. This dish has most of the notes of classic rice and kidney beans medley with lots of fresh tomatoes to boot up. In my home, it is the perfect autumn season meal we all are about to have.
|Total Fat||16 g|
|Dietary Fiber||9.5 g|