Rajma pulav is the ultimate one-pot comfort food for the six year old who can eat rajma any number of times in a week. This was an accidental recipe. I was trying to do half a dozen different things one evening and ran out of time to wash the pot I normally use to cook rice. I ended up sauteing the rice in a frying pan and then throwing it all into the pot of rajma I was making. The result got a huge thumbs up from the rajma fan and is now a regular feature on the list of ‘things I want to eat this week’.
I love serendipitous recipes! Don’t you?
400 grams of rajma (kidney beans), soaked and lightly pressure cooked
1 large onion, chopped fine
2 large tomatoes, blanched and pureed
1 teaspoon ginger-garlic paste
2 tablespoons yoghurt
1/2 teaspoon cumin seeds
1 star anise
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1/4 teaspoon cumin coriander powder
1/4 teaspoon amchur powder or chaat masala (optional)
salt to taste
1 1/4 cup rice, washed and drained
1 tablespoon ghee
2-3 tablespoons oil
a tablespoon mint leaves, chopped
chopped coriander, to garnish
- In a preheated pan, add the ghee. Then add the whole spices – cumin, cloves, cinnamon, star anise and peppercorns. Saute briefly and then add the washed and drained rice. Saute until the rice is fragrant for about 4-5 minutes. Take off the heat and keep aside.
- In a deep pan, heat the oil. Add the chopped onion and saute till pink. Then add the ginger- garlic paste and saute for 2 minutes. Add the turmeric, chilli powder and cumin-coriander powder and amchur powder (if using). Mix well.
- Add the partly cooked rajma. Add the tomato puree, salt and cook for a few minutes. Now add the rice and mix well.
- Add enough water to cover the rice-rajma mixture. Stir in the yoghurt and add the mint leaves.
- Cover and cook until the rice is done.
- Garnish with coriander leaves and serve hot.