I am back with another pulav/pulao recipe today, and it’s with Rajma or Red Kidney Beans. Here is my healthy, delicious and easy to prepare Rajma Pulao (Rajma Pulav) with the hint of mint and dried fenugreek. Check out the detailed video recipe on how to made this on Instant Pot and written recipe on how to prepare rajma pulav on the pressure cooker.
Kiddo likes pulav and biryanis. I try to make the not-so-elaborate ones during weekdays and pack it for our lunch. In this A-Z lunchbox series, so far I have posted Brinji Rice, Garbanzo Beans Pulav, Paneer Biryani and now I am adding one more to the lot – Rajma Pulao. Any recipe with legumes needs some planning and same goes for this rajma pulav recipe.
You need to soak and cook the beans, and you can do this well ahead and store in the refrigerator. You can also use store-bought ones. Once you have the legumes ready, you can make this recipe in no time. I usually soak the beans overnight, and while doing the prep work, I cook the beans in instant pot. Then I quickly release the pressure after my prep-work. I know the beans will be half done but again along with rice, I cook it, and this gives non-mushy beans. This method works when you have soaked the beans for at least 5 hours. If not, I would recommend cooking the beans in manual mode for at least 4 minutes.
I did not post many video recipes this year, and it is my second one for this year. Please subscribe to my channel, and I am planning to post more video recipes in the coming months. So stay tuned. Here is the video link and check out the detailed written recipe below.
Rajma Pulao | Instant Pot Rajma Pulav
Healthy, delicious and easy to prepare Rajma/Red Kidney Beans Pulao with the hint of mint and dried fenugreek.
Ingredients:
- Red Kidney Beans / Rajma – 1/2 cup
- Water for cooking kidney beans – 2 cups
- Oil – 2 tsps
- Cumin Seeds – 1/2 tsp
- Fennel Seeds – 1/2 tsp
- Cloves – 2
- Cinnamon – 1/2 inch stick
- Cardamom – 2
- Ginger Garlic Paste – 1 tsp
- Onion – 1/2
- Tomato – 1
- Salt – 1 tsp
- Red Chili Powder – 1/2 tsp
- Coriander Powder – 1 tsp
- Garam Masala – 1/2 tsp
- Dried Fenugreek / Kasoori Methi – 1 tsp
- Basmati Rice – 1 cup
- Mint Leaves – 10
- Chopped Cilantro – 2 tbsps
- Water for cooking the rice – 1.25 cups
Pressure Cooker Method:
- Wash and soak the kidney beans for at least 5 hours.
- Wash and soak the basmati rice for 20 minutes.
- Pressure cook the beans for two whistles and let it cool. Do not drain the water. You can reserve it for cooking the rice.
- Heat the pressure pan and add two tsps of oil.
- Once the oil is hot, add the cumin seeds, fennel seeds, cinnamon, cardamom, and cloves.
- Saute for a minute and then add the ginger garlic paste and chopped onion.
- Cook until the onion turns translucent.
- Now add the chopped tomato, salt, red chili powder and coriander powder.
- Mix and cook for two minutes.
- Then add the garam masala and crushed fenugreek leaves and mix.
- Add the cooked red kidney beans and combine all the ingredients.
- Add water now. I had about 3/4 cup of rajma water. So I added 3/4 cup of rajma water and 1/2 cup of plain water.
- Add the soaked rice and the chopped cilantro. Gently mix and pressure cook for just one whistle, or you can follow the no whistle method like I explained in my Paneer Biryani Post.
- Let the pressure release and let the rice cool and fluff it gently.
- Serve hot with raita.
Instant Pot Method:
- Wash and soak the kidney beans for at least 5 hours.
- Wash and soak the basmati rice for 20 minutes.
- Cook the beans in manual mode for 3 minutes and release the pressure quickly after 3 minutes.
- Transfer the beans to another vessel. Do not drain the water.
- Set the IP in saute mode and add two tsps of oil.
- Once the oil is hot, add the cumin seeds, fennel seeds, cinnamon, cardamom, and cloves.
- Saute for a minute and then add the ginger garlic paste and chopped onion.
- Cook until the onion turns translucent.
- Now add the chopped tomato, salt, red chili powder and coriander powder.
- Mix and cook for two minutes.
- Then add the garam masala and crushed fenugreek leaves and mix.
- Add the cooked red kidney beans and combine all the ingredients.
- Add water now. I had about 3/4 cup of rajma water. So I added 3/4 cup of rajma water and 1/2 cup of plain water.
- Next, add the soaked rice and the chopped cilantro.
- Close the IP lid with vent sealed and set it in manual mode for 2 minutes and release the pressure quickly after 3 minutes.
- Allow the rice to cool and gently fluff it with a fork.
Rajma pulav is ready. Serve hot with raita.
Recipe Notes:
- You can use canned kidney beans. Make sure you rinse thoroughly before using it.
- Basmati rice is not mandatory. You can use rice/millets/quinoa of your choice. The cooking time may vary.
- Adjust the salt and spices as per your preference.
Ingredients
- 1/2 cup Red Kidney Beans / Rajma
- 2 cups Water for cooking kidney beans
- 2 tsps Oil
- 1/2 tsp Cumin Seeds
- 1/2 tsp Fennel Seeds
- 2 Cloves
- 1/2 inch Cinnamon
- 2 Cardamom
- 1 tsp Ginger Garlic Paste
- 1/2 Onion
- 1 Tomato
- 1 tsp Salt
- 1/2 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1 tsp Dried Fenugreek / Kasoori Methi
- 1 cup Basmati Rice
- 10 Mint Leaves
- 2 tbsp Chopped Cilantro
- 1.25 cups Water for cooking the rice
Instructions
Pressure Cooker Method:
- Wash and soak the kidney beans for at least 5 hours.
- Wash and soak the basmati rice for 20 minutes.
- Pressure cook the beans for two whistles and let it cool. Do not drain the water. You can reserve it for cooking the rice.
- Heat the pressure pan and add two tsps of oil.
- Once the oil is hot, add the cumin seeds, fennel seeds, cinnamon, cardamom, and cloves.
- Saute for a minute and then add the ginger garlic paste and chopped onion.
- Cook until the onion turns translucent.
- Now add the chopped tomato, salt, red chili powder and coriander powder.
- Mix and cook for two minutes.
- Then add the garam masala and crushed fenugreek leaves and mix.
- Add the cooked red kidney beans and combine all the ingredients.
- Add water now. I had about 3/4 cup of rajma water. So I added 3/4 cup of rajma water and 1/2 cup of plain water.
- Add the soaked rice and the chopped cilantro. Gently mix and pressure cook for just one whistle, or you can follow the no whistle method like I explained in my Paneer Biryani Post.
- Let the pressure release and let the rice cool and fluff it gently.
- Serve hot with raita.
Instant Pot Method:
- Wash and soak the kidney beans for at least 5 hours.
- Wash and soak the basmati rice for 20 minutes.
- Cook the beans in manual mode for 3 minutes and release the pressure quickly after 3 minutes.
- Transfer the beans to another vessel. Do not drain the water.
- Set the IP in saute mode and add two tsps of oil.
- Once the oil is hot, add the cumin seeds, fennel seeds, cinnamon, cardamom, and cloves.
- Saute for a minute and then add the ginger garlic paste and chopped onion.
- Cook until the onion turns translucent.
- Now add the chopped tomato, salt, red chili powder and coriander powder.
- Mix and cook for two minutes.
- Then add the garam masala and crushed fenugreek leaves and mix.
- Add the cooked red kidney beans and combine all the ingredients.
- Add water now. I had about 3/4 cup of rajma water. So I added 3/4 cup of rajma water and 1/2 cup of plain water.
- Next, add the soaked rice and the chopped cilantro.
- Close the IP lid with vent sealed and set it in manual mode for 2 minutes and release the pressure quickly after 3 minutes.
- Allow the rice to cool and gently fluff it with a fork.
- Rajma pulav is ready. Serve hot with raita.
Video
Notes
- You can use canned kidney beans. Make sure you rinse thoroughly before using it.
- Basmati rice is not mandatory. You can use rice/millets/quinoa of your choice. The cooking time may vary.
- Adjust the salt and spices as per your preference.
Nutrition
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
Also, sending this to MLLA 118 currently hosted by Lisa, initiated by Susan. You can find more details about it and the April month hosting here.
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This is definitely a great dish for the lunchbox. Usually I cook and freeze some whole legume so that when I am in a hurry to cook for the lunch box, these beans act like saviors!!
Oh yeah very true. Thanks Padma
Rajma Chawal in one pot meal form… looks so healthy and comforting idea for everyday meal.
Thank you.
That is a protein packed wholesome meal. Looks and sounds fabulous.
Thanks
Colorful and healthy lunchbox dish! Whenever I make Rajma curry I do keep away some for next days rice. I love the earthiness rajma has and how it beautifully marries with rice and other spices! A perfect power packed protein dish!
Very true, Priya
Rajma chawal is my comfort food and I love the rajma pulao idea. It is so flavorful and a great way to include some protein the lunch to keep us filled up.
Thanks, Sandhya.
Whenever I have rajma curry leftover I convert it into rajma pulao. The instant pot makes this job easier. Good you have one to try new recipes every day. I need to buy one.
:-) Thanks
Pulao with rajma is a fabulous idea for lunch box vidhya :) looks so so delicious and making me hungry !! I love your easy to make instant post versions am a beginner when it comes to instant pot . Your Both the versions are so helpful and easy to follow as well. Just 5 minutes and this amazing pulao is ready which is awesome.. Excellent idea !!
Thanks much Manjula.
I just love it when the beans stand out in any pulao preparation. A healthy wholesome and protein packed meal.
:-) Thanks a lot.
You have a treasure cove of IP recipes, I think they can make you their brand ambassador for all the recipes you post, all so good nicely explained. Coming to Rajma pulao, this is surely a fantastic way to include this in our menu
he he… Thanks for your kind words Valli.
That is one of the best one pot meals to make on a weeknight. Also leftovers taste great in the lunchbox.
I make similar pulao almost every week but with different beans depending on my mood.
True Pavani. I play with beans too but as kiddo doesn’t prefer Rajma gravy, I go with this option.
We love beans in anything especially our favourite beans are both rajma and black-eyed peas. We never get bored of these two beans. ANd this pulao rocks, just love this aromatic pulao anytime.
:-) Thanks.
Rajma pulao looks one of those dishes where Rajma can be sneaked. very flavourful dish, Vidhya
Thank you, Kalyani.
Such a healthy pulao with rajma. It turned out so good and you have cooked the rice so perfectly. Great pick for lunch box !!!
Thanks, Sandhiya.
Healthy and flavorful. This is my kind of a rice. My kids are very picky about taking the rice dish to school. So most of the rice dishes are reserved for weekends or vacation days :)
:-) Yeah, these quick one-pot meals are handy for both weekdays and weekends.
This is a dish I think my family will love. I’ll try the Instant pot version first.
Thanks.
That is a delicious protein packed pulao for kiddos. Mildly spiced and so flavourful..
Thank you, Gayathri.
Protein packed pulao and this sure makes an appearance in our lunchbox very often.. Super delicious pulao..
Thanks, Sharmila.
Rajma Pulao ! Wow ! This is one of my favourite beans and be it Indian or Mexican , I just love it . The Pulao is such a healthy option to make a wholesome meal , it looks and sounds very flavourful . Love the spices going in there , I have posted a Biryani , nearly on the same lines , but I use yogurt .
oh ok. Let me know check yours. Thanks, Vaishali. Love your Biryanis.