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.



You may also want to try the classic Rajma Masala from the Indian kitchen or the Mexican Bean Rice from the Mexican cuisine which are my personal favorites and I can eat them anytime. 

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

Ingredients
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


Method
  • 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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