Rajma Pulao

Time 30 min

Ingredients

Basmati rice 1 cup

Rajma 1/2 cup

Onion 1 large size chopped lengthwise

Tomato 1 medium size finely chopped 

One big green chili slit at center

Garam masala 1/4 tsp

Red chili powder 1/4 tsp

Ginger Garlic paste 1/2 tsp

Turmeric powder 1/4 tsp

Coriander powder 1/4 tsp

Amchur powder 1/4 tsp

Fennel seeds / Sauf powder  1/4 tsp

Bay leaves 2-3

Pepper 1 tsp

Cloves 5-6

Cumin seeds 1/4 tsp

Big cardamom 1

Ghee 2 tbsp

Cashewnuts and kidmis 2 tbsp

Hot Water 1.1/2 or 2 cup (Depending on how old is rice)

Salt to taste

Method

Soak rajma overnight, cook in pressure cooker till it is done 90%. (no problem even though 100% cooked)

Wash the rice with water. Then soak in enough water for 1 hr. 

Heat the pressure cooker (1.5 or 2 lit). Add ghee after it becomes hot add cumin seeds, cashewnuts, bay leaves, pepper, cloves, big cardamom, onion, tomato, green chili, ginger garlic paste. Saute for few minutes. 

Then add rice, saute for few minutes. 

Then add red chili powder, turmeric powder, coriander powder, amchur and garam masala. Mix well. saute for few minutes. 

Then add rajma and kismis, saute for few minutes. 

Then add hot water and salt to the rice, stir well. 

Cover the lid of pressure cooker then whistle for 2 whistles, then switch off flame.

Then immediately release pressure, turn rice upside down and cover the lid (it will become soft) or keep without lid (it will become dry). Serve with cucumber raita.