Rajma coconut pulao
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/rajma–1cup
- 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
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
Posted on April 14, 2015, in Indian, Main dish. Bookmark the permalink. 20 Comments.
Wow pylao looks so welcoming C:-)
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Thank you V… 🙂 🙂
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This looks amazing, for any leftovers you can mail me???? Lol 😉😂
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Please do come over Stephy- shall make a fresh batch for you … thanx a ton… 🙂 🙂
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Yay, lol 😉😆
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Reblogged this on The Militant Negro™.
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Thank you
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You’re welcome
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This looks awesome Chitra!!!
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Thank you Malar… 🙂 🙂
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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.
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Thank you Julie. … .. beans are my favorite and coconut hubbyz so try to fuse them in one recipe. … glad you liked it. … 🙂 🙂
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Reblogged this on Chef Ceaser.
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Thank you
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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! 🙂
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Carl – I am so glad you stopped by. Nice to know about your marathons…I will be eager to hear how these recipes turned out for you and family…Stay connected
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What a great idea to add kidney beans – a meal in itself. Lovely! 🙂
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So nice to hear that from a certified professional…
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Out of the box recipe!
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Thanks a bunch Saritha for your compliments
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