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Rajma Pulao

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Adjust Servings:
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

Nutritional information

81.47 g
21.68 g
29.61 g
66 mg
5 mg

Rajma Pulao

  • Veg
  • 30 mins
  • Serves 2
  • Easy


  • For Tempering


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.

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

  • Soak rajma overnight.
    • Drain water and pour in 1 ½ cups water.
    • Pressure cook for 4 whistles at a medium temperature or until the rajma turns soft while retaining its shape.
  • Add the ghee and temper with the tempering ingredients.
    • Add the slit green chilies and sliced onion.
    • Stir fry for a minute.
    • Add the ginger garlic paste.
    • Fry until it is fragrant.
  • Add the finely chopped tomato, salt, red chilli powder, kasuri methi, and masala powder.
    • Fry until the tomato turns mushy.
    • Add the cooked rajma and mint leaves.
    • Mix well.
  • Pour in 1 ½ cups water.
  • Add soaked rice (drained from water), lemon juice, and salt.
    • Mix well.
    • Bring to a boil.
    • Close the lid and let cook for 2 whistles at a medium temperature.
  • Fluff the pulao once the pressure is released.


Kidney beans are native to Central America and Mexico.

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