Kidney beans are a favourite in almost every country and in India are made as the quintessential Rajma (my soul food) with Rice or paratha or as kebabs.

One fine day (explicitly to say last Tuesday) my neighbour came to say that her gas range was not functioning and she was not stocked up on provisions. So was I as it had rained steadily for 2 consecutive days and apart from work I was not at all in the mood to spend extra time in the cold air buying veggies. I thought of lentils – umm no just had them on Sunday. I remembered I had boiled Kidney Beans in the refrigerator. I thought of a pulao which would suit both me,her as well as her kids.

I conceptualised this one as I had to make it for someone who was eager to have something filling as much as they wanted it to taste fabulous. The end result came out absolutely delicious – every grain of rice separate,beans cooked to the exact softness,and the pulao tasting heavenly! I served it with a Boondi and Onion Raita!

This recipe was entered for the 164th FoodieMondayBloghop where the theme was BeanPower.

Check out the recipe below!

Preparation Time : 1 hour

Makes : 4 – 5 servings

INGREDIENTS

For Pulao :

1 cup Rajma (Kidney beans) – boiled in salted water till fork tender

2 cups Basmati rice – soaked for 2 hours

2 tbsp Oil plus for cooking rice

1 Bay Leaf

1 tsp Turmeric Powder (Haldi)

Salt to taste

1 tsp Garam Masala

1 small tomato – pureed/3 tbsp Tomato puree

1 big/2 small Onions – sliced

1 tbsp Coriander Leaves – finely chopped

For Pulao Masala :

1 Bay Leaf (Tej Patta)

2 Black Cardamoms (Badi Elaichi)

10 – 12 Black peppercorns/2 tsp black pepper powder (Kali Mirch)

1 inch Cinnamon stick/1 tsp Cinnamon powder (Dalchini)

4 Cloves/1 tsp Clove Powder (Laung)

2 who green cardamoms/1 tsp Cardamom powder (Elaichi)

1/2 tsp Nutmeg – grated/1/2 tsp Nutmeg Powder (Jaiphal)

1 dried red chilli/1 tsp Kashmiri chilli powder

1 tsp fennel seeds/1 tsp fennel powder (Saunf)

1 1/2 tsp Coriander seeds/1 1/2 tsp coriander powder (Dhaniya)

1 tsp cumin seeds/1 tsp cumin powder (Jeera)

METHOD

Dry roast and powder all ingredients under “Pulao Masala”
to a fine powder.

Pre – cook the rice :

Heat sufficient water in a large pot and add salt and 1 tsp Oil.When the water comes to a boil,add the rice and cook stirring gently from time to time.In 10 minutes it would cook approximately 80%.The rice would not be grainy but not very soft as well.Take off heat and drain in a colander.Wash with cold water and keep aside.

Make the Rajma Paste :

Heat 1 tbsp Oil in a pan and add the Bay Leaf.When it attains a lovely colour in 2 – 3 seconds,add the sliced Onions and fry till translucent.Add the Tomato Puree and salt.Do not add too much here as we already salted the rice while cooking.Cook on medium heat till oil separates.Now add the boiled Rajma and 2 tbsp water.Cover lid and cook on low heat for 5 – 7 minutes till the gravy and beans are mixed well.

Adding the rice :

Add the prepared rice to the paste and mix well.Drizzle over the remaining 1 tbsp oil and turmeric and toss gently.Add 1/4 cup water and reduce to the lowest heat.Cover and cook for 5 – 6 minutes till the rice is done and completely soft and a wonderful aroma emanates.

Finishing the Pulao :

Open the lid and add the Garam Masala and the chopped Coriander leaves.Stir gently to mix and fluff up the rice grains.Take off heat,cover the pan again and leave to rest for 15 minutes.

Serve :

Open the pot and transfer the Pulao to a serving platter.Serve with raita,pickle or any vegetable accompaniment of your choice.

More pics of deliciousness….

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