Rajmah Pulao


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.