Rajma Pulao ~ Kidney Beans Pulao

Rajma chawal - a spicy kidney beans curry served with rice is a perennial favorite among Punjabi households. The classic combo must be the inspiration to modern day versions of pulao and biryanis prepared using rajma or the kidney beans. Rajma pulao is a nutritious and protein packed pulao prepared using kidney beans. It usually do not contain any vegetables but any favorite vegetables/greens can go into the dish to make it wholesome. 

This pulao needs advance preparation unlike other versions since the kidney beans that are going to be used need soaking overnight or for about 10 hours. Raw kidney beans, uncooked ones or it's sprouts are not recommended for consumption as they are toxic. Kidney beans need to be thoroughly cooked before eating them. Pressure cook the soaked kidney beans until they are soft and then use in the recipe. This pulao can be fixed as a quick meal if you have cooked / canned kidney beans and some leftover rice handy.  Just plain yogurt or a simple raita is enough if the pulao is made spicier. Or shorva, korma or any gravy curry would go well with this pulao.

Ingredients:(Yield 2 servings)
1/4 cup kidney Beans
1/2 cup basmati Rice
2 tbsp. ghee / oil
1 tsp. cumin seeds / caraway seeds (jeera / shahjeera)
2 cloves
2 cardamom
1 inch cinnamon piece
1 bay leaf
1 green chillie
1 big onion, thinly sliced
1 tsp. ginger - garlic paste (I used 1 tsp. grated ginger)
1/8 tsp. turmeric powder
1/2 tsp. chili powder
1/2 tsp. garam masala
About 1.5 tsp. salt (or adjust as needed)

Method:
1. Rinse and soak kidney beans in water overnight or at least for about 10 hours. 
2. Drain away the water used to soak and rinse the beans with fresh water. Pressure cook adding about 2 cups of water until they are cooked. (I cooked for about 12 whistles in total, including step 6.)
3. Heat oil directly in a pressure cooker and add cumin seeds. When they brown, add cloves, cardamom, cinnamon, bay leaf and saute for 30 seconds. Add green chili and onion and saute until brown. Then add garlic - ginger paste and saute until raw smell disappears.
4. Wash the rice and drain. (I don't soak rice even if it is basmati.)
5. Next add turmeric, chili powder, garam masala, salt and drained rice. Saute for a minute. Add 3/4 cup water and the drained, cooked kidney beans. 
6. Pressure cook for 3 whistles and turn off the stove. When the valve pressure is gone, fluff and serve.

Notes:
1. The pulao can be cooked in a pan instead of a cooker. If using a pan, cook covered on low flame, adding about a cup of water.
2. Here is another method to prepare a fail proof pulao where the rice grain stands apart. Pressure cook kidney beans until soft. Pressure cook rice separately for 3 whistles adding 3/4 water. Use a pan for steps 4 and 5 and add the cooked kidney beans and cooked rice. Fluff to mix and serve. 

So far in my Biryani / Pulao / Khichdi series,
A - Ambur Biryani
B - Basanti Pulao / Misthi Pulao
C - Corn - Fenugreek Greens Pulao
D - Donne Biryani
E -  Ek Toap na Dal Bhaat
F - Fada ni Khichdi
G - Gutti Vankaya Biryani
H - Hyderabadi Vegetable Dum Biryani
I - Iyengar Puliyogare
J - Jaipuri Mewa Pulao
K - Kashmiri Pulao
L - Lucknowi Biryani

M - Motiwale Pulao
N - Nei choru
O - Oodhala Pulao
P - Pariba Khechudi
Q - Quinoa Panchkuti Dal Khichdi

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99.

An InLinkz Link-up

Comments