Rajma pulav is a healthy and nutrient rich delicious one pot meal recipe prepared with kidney beans or rajma. It makes a delicious rice recipe for vegetarians, especially for those who love rajma/kidney beans.
Rajma pulav is very simple to prepare and requires few basic Indian spices and herbs apart from rice and kidney beans. Long grain rice or basmati rice can be used to prepare rajma pulav which enhances the flavor and taste of the recipe. However, this rajma pulav can be prepared with the regular sona masuri rice too.
Rajma beans are called kidney beans for its visual resemblance in shape and color to that of kidney. Rajma is a nutrient rich bean with a good source of protein, vitamins, carbohydrates and minerals. It is a no fat food and promotes overall health and possesses disease fighting antioxidants.
Kidney beans are low in glycemic index and hence aid diabetes. It also reduces the risk of heart disease, lowers cholesterol, prevents cancer, aids weight loss, strengthens bones etc. Kidney beans are also good for babies and for pregnant woman. Maximum nutrient is available when we steam and consume the beans. It improves immunity and is good for skin.
For making rajma pulav, it is recommended that you soak it well for 8-10 hours or overnight before cooking it. Cook soaked rajma until soft and then add it to the spices and rice, as the cooking time for rajma and rice is different. Else, rajma remains uncooked and doesn’t combine with the spices and rice. So it is highly recommended to soak the beans overnight and cook it before preparing rajma pulav. You can also use canned rajma beans which is an instant one which does not require soaking and pre-boiling.
Rajma pulav can be prepared using a pressure cooker or with a heavy bottomed pot. Use fresh spices for more flavor and aroma to the pulav. You can include other vegetables like carrot, beans or peas in the recipe too. Rajma pulav is an ideal lunch box recipe which can be packed to office or school. Serve this pulav with any simple raita, pickle, salad or pappad.
You will also like our similar rice recipes; mint pulav, methi pulav, mushroom pulav, vegetable biryani, soya chunks pulav, carrot rice, mustard rice, raw mango rice, lemon rice, ghee rice, Malabar style ghee rice, jeera rice, palak pulav,
To cook rajma beans:
½ cup rajma/kidney beans
1 small bay leaf /tej patta
1 inch stick cinnamon
2-3 cloves /laung
2 cardamom/elaichi pods
1 star anise
½ tsp fennel seeds
¼ tsp kasuri methi, crushed
2-3 cashew nuts, broken (opt)
½ tsp red chilli powder
½ tsp coriander powder
½ tsp garam masala powder
¼ tsp turmeric powder
1 cup basmati rice/long grain rice or regular rice
2 tsp ginger garlic paste
1 medium sized onion, thinly sliced
1 or 2 small tomatoes, chopped
2 green chillies slit lengthwise
2-3 tbsp coriander leaves, chopped
1 tsp lemon juice
Salt, to taste
Ghee or Oil
- Rinse kidney beans few times and soak it in clear water for 8-9 hours or overnight. Add them in a pressure cooker along with little salt and cook for 5-6 whistles on a medium flame.
- Let the pressure release by itself. If the rajma beans are not cooked, cook it again until done for another 2 or 3 whistle or more till done. Strain the water and keep aside the cooked rajma beans.
- Rinse basmati rice/long grain rice few times until clear and soak it in enough water for 20-30 minutes. Meanwhile slice onions, tomatoes and keep all the spices ready. Also crush ginger garlic into paste and keep aside.
- Heat a pressure cooker or a heavy bottomed vessel and add 3 tbsp ghee or oil or a mix of both. Heat it for few seconds. Add broken cashew nuts and fry for few seconds till light golden.
- Also add whole spices like cinnamon, cloves, cardamom, bay leaf, star anise and saunf. Sauté for few seconds on a low flame.
- Add thinly sliced onions and fry till it turns golden brown. Add slit green chillies and ginger garlic paste. Fry on a medium flame until the raw smell of ginger and garlic disappears.
- Add chopped tomatoes and sauté well for few minutes on a medium flame until it turns soft and mushy. Add spice powders like red chilli powder, coriander powder, garam masala, turmeric and salt to taste. Mix well.
- Now add cooked rajma/kidney beans. Mix with the spices and cook for few minutes on a medium flame. Let the spices and rajma beans incorporate well. Keep stirring in between.
- Add chopped coriander leaves along with about 1.75-2 cups water and bring it to boil. Check for salt and spices at this stage. You can add more if required.
- Now add drained basmati /regular rice and mix gently. When it comes to a boil, add lemon juice, 1tsp ghee, crushed kasuri methi and close the lid. Pressure cook for 2 whistles on a medium flame.
- If you are preparing the pulav in an open vessel, cover it with a tight lid and place a heavy weight on the lid so that the steam does not come out. Let the flame be on low while cooking the pulav. It may take about 15-20 minutes to cook.
- Once done, switch off the flame and rest the rajma pulao for 10 minutes before you open the pressure cooker or vessel. After resting time, open the cooker and gently fluff the pulav. Garnish rajma pulav with chopped coriander leaves.
- Serve delicious Rajma pulav with any raita of choice.
- Soak kidney beans/rajma overnight or for a good 8-9 hours.
- Cook rajma before adding it to the spices and rice. Else rajma remains uncooked or rice will overcook and becomes mushy.
- Adjust spices more or less to suit your taste.
- You can use kashmiri red chilli powder too.
- Water needed to cook basmati rice depends upon its quality. Hence add accordingly.
- Let the flame be on medium or low while cooking rajma pulav.
- Any simple raita, pickle or pappad goes well with rajma pulao.
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