Rajma pulav

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?

Rajma pulav


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

2-3 cloves

1″ cinnamon

1 star anise

4-5 peppercorns

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


  1. 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.
  2. 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.
  3. Add the partly cooked rajma. Add the tomato puree, salt and cook for a few minutes. Now add the rice and mix well.
  4. Add enough water to cover the rice-rajma mixture. Stir in the yoghurt and add the mint leaves.
  5. Cover and cook until the rice is done.
  6. Garnish with coriander leaves and serve hot.

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