Ingredients

• Basmati rice: 1 cup (washed and soaked for 20 minutes)
• Cooked rajma (kidney beans): 1 cup
• Onion: 1 medium (sliced)
• Tomato: 1 medium (chopped)
• Ginger-garlic paste: 1 tsp
• Green chilies: 1-2 (slit, optional)
• Cumin seeds: 1 tsp
• Whole spices:
  • Bay leaf: 1
  • Cloves: 2-3
  • Cinnamon stick: 1 inch
  • Black cardamom: 1
• Red chili powder: ½ tsp
• Turmeric powder: ¼ tsp
• Garam masala: ½ tsp
• Coriander powder: 1 tsp
• Fresh coriander leaves: 2 tbsp (chopped)
• Salt: to taste
• Water: 2 cups
• Ghee or oil: 2 tbsp

Preparation

Heat ghee or oil in a heavy-bottomed pan or pressure cooker.

Add cumin seeds and whole spices (bay leaf, cloves, cinnamon, black cardamom). Sauté for 30 seconds until aromatic.

Add sliced onions and sauté until golden brown.

Add ginger-garlic paste and green chilies. Sauté for 1 minute.

Stir in chopped tomatoes and cook until they soften.

Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for 1-2 minutes.

Add the cooked rajma and drained rice to the pan. Stir gently to coat the rice with the spices.

Pour in 2 cups of water and add salt to taste. Mix well.

Cover with a lid and cook on low-medium heat for 12-15 minutes, or until the rice is fully cooked and water is absorbed.

If using a pressure cooker, cook for 1 whistle on medium heat and let the pressure release naturally.

Fluff the pulao with a fork and garnish with fresh coriander leaves.

Serve hot with raita, papad, or a green salad.

Servings: 4

Notes

1. For extra flavor, you can add a splash of lemon juice before serving.
2. If using canned rajma, rinse it thoroughly to remove excess sodium.
3. Adjust spices as per your taste preference.
4. This dish can also be made in an Instant Pot using the rice cooking mode.