Tuesday, May 13, 2014

Rajma Pulao

Time 30 min
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

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.


Post a Comment

Related Posts Plugin for WordPress, Blogger...
Protected by Copyscape DMCA Takedown Notice Infringement Search Tool
Creative Commons License
a2zindianrecipes by SidRika is licensed under a Creative Commons Attribution 3.0 Unported License.
Based on a work at https://a2zindianrecipes.blogspot.com.