Rajma Pulao Recipe

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Rajma Pulao Recipe 

Total Time 35m 

Prep Time 10 m 

Calories 392 

In the event that you are one of the individuals who love rajma and can pig out on it whenever, at that point here is a formula that you will savor without a doubt! You may botch it with rajma chawal, notwithstanding, this is a pulao made utilizing kidney beans and basmati rice and there is no sauce included it. Rajma Pulao formula is somewhat unique in relation to other people, yet tastes flavorful. All you have to make this North Indian formula are fixings that you can without much of a stretch find in your kitchen and these are: Kashmiri rajma, basmati rice, onion, tomato, ginger-garlic glue and a melange of entire and ground flavors. You an effortlessly set up this pulao formula for your friends and family one events like kitty party, pot fortunes and even amusement evenings. Put it all on the line! 

Elements of Rajma Pulao 

• 1/2 container kidney beans 

• 1 green stew 

• 1 hacked onion 

• 12 leaves mint takes off 

• 1/2 teaspoon kasoori methi powder 

• 2 tablespoon ghee 

• 2 clove 

• water as required 

• 1 container basmati rice 

• 1/2 teaspoon ginger glue 

• 1 cleaved tomato 

• 1 teaspoon garam masala powder 

• salt as required 

• 1 stick cinnamon 

• 4 green cardamom 

• 1/2 teaspoon garlic glue 

Step by step instructions to make Rajma Pulao 

• Step 1 

To set up this pulao formula, wash the rajma in water 2-3 times and after that absorb enough water medium-term. Following day deplete the additional water and move the rajma in a weight cooker. Include enough water in the cooker and close the top. Put it on medium fire and let the rajma cook until delicate. (Tip: You can pick Kashmiri rajma for better taste.) 

• Step 2 

Once the rajma are done, keep aside the cooker and let the steam discharge without anyone else. Next, put another weight cooker over medium fire and liquefy ghee in it. Once the ghee is dissolved, include green cardamom, clove, and cinnamon in it. Saute them for a moment till the fragrance emerges. 

• Step 3 

At that point, include cleaved onion alongside green chillies in the cooker and saute for one more moment. Next, include ginger-garlic glue in the onion and saute again till the crude smell of garlic leaves. Presently, include slashed tomatoes in the cooker alongside salt, garam masala powder and kasoori methi powder. Saute until the point that the tomatoes are soft. (Tip: You can likewise utilize onion glue and tomato puree for better consistency.) 

• Step 4 

Once the tomatoes are done, include bubbled rajma in the cooker and blend well every one of the fixings. Let the rajma cook for a moment or two. In the mean time, wash the basmati rice in water and keep aside. (Tip: You can likewise drench the basmati rice for 10-15 minutes. This will improve the presence of your pulao.) 

• Step 5 

Next, include rice in the rajma and pour 1/some water in it alongside salt. Blend well and heat it to the point of boiling. At that point close the top and let the pulao cook on 2 shrieks. Ensure that you are cooking the pulao on medium fire and not high fire, as that can consume your rice. After 2 shrieks, kill the fire and let the steam discharge without anyone else. Serve hot! (Tip: You can decorate with coriander leaves for better taste.)