RAJMA PULAO

                                                  Rajma is always a great addition to any indian dish, be it a curry or rice. When you combine the rajma and rice together with the addition of spices we make an irresistible pulao. This  protein rich one pot meal is always a great boon when we wonder what to make on a lazy weekend. As my folks are not a fan of rajma . I some how try to sneak in rajma into curries and pulao . But my elder one try to carefully separate the rajma in any form/recipe. So, when ever he is not having meal at home I try to make rajma.  I love pulaos , biryanis any meal which have the addition of whole garam masala and mint. 

                                               

                                       We can alter the ingredients in this pulao recipe. We can add potatoes and reduce the rajma quantity.  I love adding yogurt to the biryani recipe this prevents it to be too dry.  Soak ,cook the rajma ahead and store it. This will make the process of the pulao much easier. So, note down the ingredients and jump into your aprons. Enjoy your easy and delicious pulao.

Do try the other rice recipes:
Chutney pulao , Carrot rice , Masala rice , 
Jeera rice , Bisi bele bath  , Vangi bath , 
Methi matar pulao , Tomato rice , Vegetable pulao , 
Pulihora , Chana Pulao , Tawa pulao . 

INGREDIENTS:
Rajma/Red kidney beans                   1/2 cup
Ghee                                                   3 tbsp      
Bay leaf                                              1 
Cloves                                                 4
Star anise                                            1
Onion                                                  1 medium (chopped lengthwise)
Green chillies                                     3
Tomatoes                                            2 (medium)
Ginger- garlic paste                            1 tsp
Mint leaves                                        10-15
Red chilly powder                             1 tsp(adjust the spice level)
Curd                                                   2 tbsp
Salt                                                     as needed
Garam masala                                     1 tsp
water                                                   1.5 cups
Basmati rice                                        1 cup



PROCEDURE:
1) Wash and soak the rajma / kidney beans overnight.   Drain the water . Pressure cook the rajma until 4 whistles. Make sure the rajma is cooked properly on the other hand make sure to retain its shape . Rajma should not be squashy. 
Wash and soak the basmati rice for 30 minutes.
2) Melt ghee in a pan. Add 1 bay leaf, 4 cloves and 1 star anise. Saute for 1 minute. 
Add the chopped onion and 3 green chilies. Saute until the onions turn golden brown. 
Now add the ginger-garlic paste and mint leaves saute until the raw smell leaves . 

3) Now add the chopped tomatoes. Cook until the tomatoes are mushy. 

Then add the curd/yogurt. Adding yogurt to the mixture generates gravy for the pulao.

Mix well and cook it is creamy. 

4) Add the cooked rajma and red chilly powder to the mixture. Mix well. Cook till the oil separates the mixture.

5) Once the oil separates from the mixture then add the soaked basmati rice to it. 

Stir carefully making sure not to break the rice grains . 

Now add 1.5 cups water to the rice . Add salt and little garam masala. Mix well.

6)Close the lid of the cooker and cook on lowest possible flame for 10-12 minutes without the whistle.

Let it sit for 5-10 minutes and then mix the pulao gently . Serve with some raita and chips.