Ingredients
- ½ cup rajma (red kidney beans)
- 1 cup basmati rice
- 1 green chilli - slit
- 1-1 ½ tsp ginger garlic paste
- 1 onion
- 1 tomato – finely chopped
- 12 mint leaves
- 1 tsp red chilli powder
- 1 tsp garam masala powder
- ½ tsp kasuri methi
- 1 tsp lemon juice
- salt to taste
For Tempering
- 2 tbsps ghee
- 1 in cinnamon
- 1 clove
- 1 cardamom
- 1 tsp cumin
Rajma pulao is a combination of rice and beans. It is a fantastic plant-based protein option that is perfect for vegans and vegetarians alike. The rice and the beans work together to give you all the essential amino acids that your body needs. Rajma pulao is typically eaten for lunch, because it is not too filling and not too light. It really is a wonderfully balanced dish. And most importantly you can make a big pot of it and survive off the leftovers for days.
All you need is a smart lunch box to pack this exciting Rajma Pulao to work. Insulated, stunning and in a comfortable size to pack this Rajma Pulao along with kurma, Vaya Tyffyn is perfect for every day lunches away from home.
Health Benefits
The primary bean used in rajma pulao is the kidney bean, that little red bean that we love to eat. Like the majority of beans, kidney beans are pretty healthy to eat on a regular basis. They improve the situations of diabetics by lowering “bad” LDL cholesterol and regulating the body’s blood glucose levels. Kidney beans also improve a person’s memory and boost their energy levels, making them more active and healthier overall.
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How to make Rajma Pulao
Trivia Kidney beans are native to Central America and Mexico. |
