June 15, 2019

Rajma Pulao - Vegan Meal

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Rajma Chawal is a staple delicacy in Punjabi households and is a part of their Sunday or holiday menu invariably.
Rajma pulao for me was inspired from this rajma chawal as hubby somehow doesn't like the RC combo . Surprisingly this pulao was welcome as he is a die hard Pulao / Biryani fan . I haven't use ghee or curd while preparing this pulao, hence it is ideal for Vegans as a wholesome meal.

Soaking Time - 8- 10 hours
Preparation Time - 40 mins (incl pressure cooking rajma)
Cooking Time - 20 mins
Serves - 3 - 4 people

50 gms or 2 handful of rajma
(Kashmiri or jammu variety is really good small and cooks well)
1.5 cups basmati rice
2 tomatoes finely chopped
2 teaspoon grated ginger
2 green chillies slit
1 tsp red chilli powder
2 tsp garam masala
1/2 tsp haldi
1 tsp jeera
2 cloves
2 bay leaves/ tej patha
Small stick cinnamon
Salt as needed
Pinch of sugar
Coriander for garnish
2 tablespoons oil

  • Soak the rajma overnight or atleast  8- 10 hrs in clean water .
  • Pressure cook the soaked rajma with 2 cups of water for 6-7 whistles or until soft . It should not become mushy.
  • Wash and soak the rice for 15 mins and then drain it in a colander and keep aside .
  • Heat oil in the pressure cooker and crackle the jeera , cloves , cinnamon and bay leaf until you feel a good aroma.
  • Add in the chopped tomatoes, ginger, chilli along with haldi , chilli powder and garam masala powder and cook until the tomatoes turn soft and mushy .Add some salt. 
  • Add in the cooked rajma and drained rice and mix well.
  • Add 2.5 cups of water and bring it to a boil.
  • (Adjust water depending on the quality of rice) 
  • Close the pressure cooker and cook on medium flame for 2 whistles. 
  • Let the pressure subside , open it and fluff it with a fork . Let it rest for a few mins.
  • Serve hot with raita and some roasted papads.

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