Kidney Beans (Rajma) Pulao

This has been a protein week at home. We didn’t decide that we going on a high protein diet but it turned out so. As a fitting finale I tried the Rajma Pulao. I landed on this recipe in a website when I was looking for a different rice variety. Again the website recipe had onions which I dropped and added a few items to the menu and landed on this one. But please excuse me for the picture coz we were running late to office already, so no time to decorate. The picture has been captured directly from the rice cooker. Hope you enjoy this one.

Ingredients:

Basmati Rice - 1 cup
Kidney beans – 1 cup
Capsicum - 1 (sliced into small pieces)
Ginger – 1 inch
Green Chillies - 2
Cumin powder – 2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tbsp
Dry mango powder - 1 tbsp
Red chilli powder – ½ tsp
Salt according to taste
Bay leaf - 1
Curd – 2 tbsp
Mint leaves – a small handful
Cliantro – for garnishing
Oil/Ghee – 1 tbsp

Method

Soak the kidney beans overnight and cook them three fourth in a pressure cooker. In a pan, add the oil/ghee. When it is hot add the bay leaf, ginger, green chillies, capsicum and the spices. Cook until soft for about 3- 4 mins. Add the cooked kidney beans and mint leaves. Transfer the contents to a rice cooker. Wash the basmathi rice and add it. Mix salt as per taste. Then add curd and required amount of water. Allow it to cook. Garnish with cilantro and serve hot with raita.