Rajma coconut pulao

Kidney beans rice2

About:

Spiced Rajma Pulao is a delectable recipe of rice simmered in spices and red kidney beans. Combining the red kidney beans along with rice and spices makes this pulao wholesome and nutritious. . The Kidney Beans are one of the few beans that easily absorb the spices thrown into it and it dresses the Pulao deliciously.
Yields-2 servings
Preparation time-20-25 minutes
Soaking time-6-8 hours/overnight
Cooking time-25-30 minutes

Ingredients:

  • Brown rice-1cup
  • Red kidney beans/rajma1cup
  • Coconut milk-1cup
  • Desiccated coconut-3-4tbsp (substitute with grated fresh/dry coconut)
  • Chopped onion-1 medium
  • Chopped garlic-3 cloves
  • Chopped ginger-1 tbsp
  • Bay leaf-1 num
  • Cloves-3
  • Cinnamon-1 inch stick
  • Cardamom pods-2
  • Dried fenugreek leaves/kasoori methi-1tbsp
  • Oil-1tbsp
  • Salt- to taste
  • Chopped coriander- for garnishing

Procedure:

Preparation step:

  • Rinse and soak red kidney beans/rajma with enough water for 6-8 hours or overnight.
  • Once soaked well, cook the beans in the pressure cooker for 3-4 whistles with 1/2tsp salt.
  • Allow the steam to escape before opening the lid, drain and set aside.
  • Wash and soak brown rice for 20-30 minutes, after soaking time drain and set aside.

For the pulao:

  • Heat oil in a saucepan add in kasuri methi, bay leaf, whole spices (cinnamon, cloves, cardamom), ginger, garlic and stir fry for few seconds until its aromatic.
  • Now add onion and fry for 2-3 minutes/until transparent.
  • Add desiccated coconut, soaked and drained rice and fry for couple of minutes.
  • Add coconut milk, 1 cup of water, salt and bring it to boil.
  • Once it comes to boil lower the flame to medium , add cooked red kidney beans mix well, cover the lid and cook until the rice is fluffy and has been absorbed the liquid.
  • Turn off the flame and let the rajma pulao rest for 5 minutes.
  • Finally garnish with coriander

Serve hot with:

Roasted peanut and cucumber Raita

Potato Capsicum masala rice4

Capsicum raita

Capsicum raita

Note:

  • Can substitute dry kidney beans with the canned beans- just make sure to rinse and wash thoroughly
  • Rice can also be cooked in pressure cooker
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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on April 14, 2015, in Indian, Main dish. Bookmark the permalink. 20 Comments.

  1. Wow pylao looks so welcoming C:-)

    Liked by 1 person

  2. This looks amazing, for any leftovers you can mail me???? Lol πŸ˜‰πŸ˜‚

    Liked by 1 person

  3. This looks awesome Chitra!!!

    Liked by 1 person

  4. There are so many ethnic dishes including red beans and rice but I’ve never come across a dish like you’ve made. This looks delicious and healthy.

    Liked by 1 person

  5. Reblogged this on Chef Ceaser.

    Like

  6. This is a wonderful blog. My wife originally came from the state of Tamil Nadu, (born in the town of Erode). She was there until she was 9, leaving in 1975, which is a long time ago. She cooks a lot of East Indian dishes which I also really enjoy.
    Thank you for visiting my blog last week. Looking forward to trying some of these mouth watering recipes! πŸ™‚

    Like

  7. What a great idea to add kidney beans – a meal in itself. Lovely! πŸ™‚

    Like

  8. sarithakumbakkara

    Out of the box recipe!

    Like

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