Name: One-Pot Rajma Pulao
Prep time: 15 min
Cook time: 25 min
Total time: 520 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 150 g Basmati Rice, washed and soaked for 20 minutes; 80 g Red Kidney Beans, rajma, soaked overnight, drained; 1 large Onion, thinly sliced; 1 large Tomato, finely chopped; 2 Green Chili Pepper, slit lengthwise; 1 tbsp Ginger-Garlic Paste, freshly ground preferred; 2 tbsp Cooking Oil, or ghee; 1 tsp Cumin Seeds, jeera; 1 Indian Bay Leaf, tej patta; 1 tsp Garam Masala, aromatic spice blend; ½ tsp Ground Turmeric, haldi; 1 tsp Red Chilli Powder, adjust to taste; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, chopped for garnish

8 hr 40 mintotal

40 min hands-on8 hr hands-off

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Heat oil or ghee in a pressure cooker on medium heat. Add the cumin seeds and bay leaf, letting them splutter and release their aroma.
Add the thinly sliced onions and sauté until they turn golden brown. Do not rush this step, as caramelized onions provide a deep flavor.
Add the ginger garlic paste and slit green chilies. Sauté for a minute until the raw smell of garlic completely disappears.
Add the chopped tomatoes, turmeric powder, red chilli powder, and salt. Cook until the tomatoes turn mushy and oil starts separating from the masala.
Add the soaked and drained red kidney beans (rajma) to the cooker. Mix well with the masala and roast for 2-3 minutes.
2–3 min
Add a splash of water, close the pressure cooker lid, and cook the rajma for 2-3 whistles on medium heat to partially soften them before adding rice.
Once the pressure releases naturally, open the lid. Add the soaked and drained basmati rice and garam masala. Mix very gently.
Add double the amount of water as the rice. Check for salt. Close the cooker again and cook for 1 whistle on high heat.
Let the pressure drop naturally. Open, fluff with a fork, garnish with fresh coriander, and serve hot.

How to tell it's done

Fluffy, spiced rice grains studded with tender, melt-in-the-mouth kidney beans.

Getting it right

Tip

Pre-cooking the soaked rajma for a couple of whistles before adding the rice ensures both the beans and rice finish cooking perfectly at the same time without the rice turning into mush.

What to serve it with

Serve hot with a side of refreshing Cucumber Raita, Sirke Wale Pyaaz (pickled onions), and roasted Papad.

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Ingredients