Rajma Pulao | Instant Pot Rajma Pulav

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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.

Print Recipe

5 from 1 vote

Rajma Pulao | Instant Pot Rajma Pulav

Healthy, delicious and easy to prepare Rajma/Red Kidney Beans Pulav with the hint of mint and dried fenugreek.

Prep Time10 mins

Cook Time20 mins

Soaking Time5 hrs

Total Time30 mins

Course: Main Course, Variety Rice

Cuisine: North Indian

Keyword: instant pot rajma pulav, instant pot vegetarian recipes, rajma pulav

Servings: 3

Calories: 315kcal

Author: Srividhya G

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

Calories: 315kcal | Carbohydrates: 61g | Protein: 8g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 806mg | Potassium: 347mg | Fiber: 4g | Sugar: 2g | Vitamin A: 12.7% | Vitamin C: 11.9% | Calcium: 5.6% | Iron: 12.7%

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

For Video RecipesCheck out My YouTube Channel

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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