Rajma Pulao

Name: Rajma Pulao
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian, Asian
Ingredients: 2 tablespoons oil; 1 teaspoon cumin seeds; 1 tablespoon grated ginger; 3 tomatoes, diced or 3/4 cup canned diced tomatoes; 1 cup of cooked red kidney beans; 1 teaspoon powdered cumin; 1 teaspoon powdered coriander; 1 teaspoon salt or to taste; 1 teaspoon sugar; 1 cup basmati rice; 1 stick cinnamon; 2 to 3 cloves; 2 cardamom pods, bruised; 1 lime or lemon; Chopped red onions; Chopped cilantro

6 steps

Prep:10minCook:30min

A comforting one dish creation of rice and red kidney beans, Rajma Pulao is a perfect one-dish meal.

Updated at: Thu, 17 Aug 2023 10:04:11 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories304.4 kcal (15%)

Total Fat8.2 g (12%)

Carbs51.4 g (20%)

Sugars4 g (4%)

Protein8.1 g (16%)

Sodium595.8 mg (30%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonsoil

1 teaspooncumin seeds

1 tablespoongrated ginger

3tomatoes

diced

1 cupred kidney beans

cooked

1 teaspoonpowdered cumin

1 teaspoonpowdered coriander

1 teaspoonsalt

or to taste

1 teaspoonsugar

1 cupbasmati rice

Instructions

Step 1

Heat the oil and add in the cumin seeds and wait until they begin to sizzle. Add in the ginger and stir lightly.

Step 2

Add in the tomatoes and cook until the tomatoes are nice and soft and almost mushy.

Step 3

Add in the kidney beans and the cumin and coriander powder and mix well. Stir in the salt and the sugar with 1 cup of water and simmer for 10 minutes.

Step 4

Add in the rice with another cup of water and add in the cinnamon, cloves and cardamom pods. Reduce the heat to medium low and cover and cook for 12 minutes and check to see if the rice needs more water, if needed add in the water and cover and cook for 10 more minutes, until the rice is nice and soft.

Step 5

Turn off the heat and let the rice rest for 5 to 10 minutes.

Step 6

Cut the lime or lemon and remove the seeds and squeeze in the juice. Garnish with chopped onions and cilantro and serve with a side of yogurt if desired.

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