It’s ideal for lunch boxes the next day and picnic options too! Because you could make this from scratch in less than 20 minutes. This is a simple concoction of rajma beans (Kidney beans) and supporting spices presented as a one-pot meal to save you time and stress in the kitchen. I agree to be sent email.
With a full serving of protein on every plate, this recipe is among the simplest rice dishes. Just pair it with a simple vegan raita, and you have yourself a great, balanced meal. If you like my rajma masala curry, then you must try this red kidney beans pulao.
Ingredients note
Basmati rice: I used extra long white basmati rice. If you do not have this variety, try other white rice like Sona Masoori. Rajma or kidney beans: Make sure to cook the soaked rajma first before adding it to the recipe. You can skip the soaking part if you are using canned kidney beans. Whole spices: Use fresh cumin seeds, cloves, cinnamon sticks, and cardamom. Spice powders: I used red chilli powder, turmeric powder, and garam masala powder. A pinch of black pepper powder can also help, but it’s optional.
Instructions
First, soak the rajma overnight. Cook beans with 4 cups of water for 30 minutes under high pressure. What makes beans better than other protein alternatives is that they are plant-based, guilt-free, and inexpensive. Kidney beans, in particular, are an excellent source of protein, fiber, and iron. This rajma pulao recipe is hugely popular in Punjabi cuisine and is loved by people of all ages. Try it today if you have never tasted it before. You will love the simplicity of beans while getting wholesome nutrition at the same time. You can also have your own variations by adding other canned bean varieties or by adding other steamed vegetables. However, be sure to add more spices if you are adding other vegetables. Alternatively, you can use the bean/chili setting on your instant pot. Once the kidney beans are ready, drain the water and keep it aside. Press saute on the instant pot and add 3 teaspoon of oil to the inner pot. Add cumin seeds, cloves, cardamoms, and cinnamon sticks. Saute them until the cumin seeds start to sizzle. Add chopped green chilies, onions, grated ginger, and chopped garlic. Saute until the raw smell disappears. Add the remaining spices like red chili powder, turmeric, and garam masala. Press cancel to stop sauteing. Then add rinsed rice, cooked rajma beans, salt, and water. Stir well and press the ‘pressure cook’, and set the time for 4 minutes. Once the timer goes off, open the lid after 10 minutes by pressing the knob for manual release. Garnish with coriander leaves and fluff the rice with a spoon or fork. The Rajma pulao recipe is ready to be served hot and paired with a side of vegan raita or dal tadka.
Expert Tips
Rinse the rice in clean water 3 times to get a vibrant, white steamed rice. You could also use canned red kidney beans. make sure to rinse and drain the water before adding. If you don’t have garam masala powder, substitute it with coriander powder and cumin powder. (each ¼ tsp) If you prefer a stronger aroma from spices, try sauteing star anise and other dry spices. Use ginger-garlic paste if you do not have fresh ginger and garlic Add a spoonful of tomato paste or lemon juice if the dish turns out too spicy for your liking. If you are not using an Instant pot, saute the spices and other ingredients over medium heat. Be sure to adjust the water quantity to match the rice variety.
You might also like
Instant Pot Garlic rice Mushroom Rice Vegetable Rice Pineapple Fried rice Aloo Biryani
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox. Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
