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RAJMAH PULAO RECIPE
Ingredients:
1 cup Basmati Rice (Chawal)
1/2 cup Red Kidney Beans (Rajmah)
2 medium sized Bay Leaf (Tej Patta)
2 medium sized Cinnamon (Tuj/Dalchini)
5 Cardamom
5 Cloves (Lavang)
4 Garlic Flakes (Lasun)
1 tblsp chopped Ginger (Adrak)
1 sliced Onion (Pyaj)
3 tblsp Refined Oil
As required Salt (Namak)
1cut into cubes Potato (Aloo)
How to make rajmah pulao:
- Soak the kidney beans overnight.
- Wash and soak the rice for 30 minutes.
- Grind the garlic and the ginger to a fine paste in a blender adding a little water.
- Heat 2 tbspns of oil in a pan and fry the potatoes till golden brown in colour over a medium flame.
- Remove and keep aside.
- In the same oil fry the onions till golden brown.
- Remove and keep aside.
- Cook the kidney beans in a pressure cooker with a little salt and water till three fourths done.
- Remove from the flame and keep aside.
- Heat the oil in a hundi.
- Add the garlic ginger paste and fry for a few seconds over a medium flame stirring constantly.
- Add the whole spices (bay leaf, cloves, cinnamon and caradamoms) and fry for a few seconds.
- Add the rice and the kidney beans.
- Add the required amount of water and cook till rice is cooked.
- Remove from the flame and spread on a stainless steel tray.
- Serve the rice hot garnished with the fried onions and the fried potatoes.
- Note: Use the rice and the water in the ratio of 1:2.
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