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 ¾ cup of rajma water. So I added ¾ cup of rajma water and ½ 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 ¾ cup of rajma water. So I added ¾ cup of rajma water and ½ 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.