Rajma Pulao

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Rajma Pulao

Rajma Pulao is an awesome one pot meal which is not just delicious but equally healthy and nutritious. I made this Rajma Pulao out of brown rice which just added to the goodness and taste too. Rajma Pulao is an ideal food for lunch which will keep you full and high on energy the whole day.

Now this Rajma Pulao was actually an experimental recipe which just happened because I was in no mood to cook but then soaked Rajma had to be used. So what came out was Rajma Pulao very close to Rajma Rice but little more dense in taste. Rajma Pulao infact can be a goof tiffin recipe for office goers and even school lunch boxes. My husband loved Rajma Pulao in his tiffin for sure.

Rajma Pulao
Serves 2
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
240 calories
38 g
0 g
9 g
5 g
1 g
225 g
19 g
8 g
0 g
8 g
Nutrition Facts
Serving Size
225g
Servings
2
Amount Per Serving
Calories 240
Calories from Fat 78
% Daily Value *
Total Fat 9g
14%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 19mg
1%
Total Carbohydrates 38g
13%
Dietary Fiber 5g
18%
Sugars 8g
Protein 5g
Vitamin A
17%
Vitamin C
34%
Calcium
5%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Oil : 1tsp
  2. Cumin seeds :1 tsp
  3. Bay leaf:1
  4. Green cardamom: 2
  5. Cloves:4
  6. Black pepper corn:4
  7. Ginger: 1 tsp paste
  8. Garlic: 1tsp paste
  9. Onion: 1 sliced
  10. Tomato: 1 pureed
  11. Red kidney beans : 1 cup soaked overnight and boiled
  12. Sweet corn: ¼ cup boiled (optional)
  13. Cumin powder: 1 tsp
  14. Red chilli powder: 1tsp
  15. Garam masala: 1tsp
  16. Rajma masala: ½ tsp (optional)
  17. kasoori methi: 1/2tsp
  18. Mint leaves: 1 tbsp chopped
  19. Brown /white rice: 2 cups boiled
  20. Turmeric: ½ tsp
  21. Lemon juice: 1 tbsp
Instructions
  1. Heat the oil and add in the cumin seeds and as it splutters add pepper corns, bay leaf, cardamom, cloves.
  2. Add onions and sauté it for 2 minutes before adding ginger garlic paste.
  3. Cook it for another 2 mins before adding tomato puree and dry spices like cumin powder, turmeric, garam masala and Rajma masala.
  4. Once the masala is cooked nicely add kasoori methi , sweet corns and Kidney beans with salt and lemon juice.
  5. Mix it nicely so it gets coated with masala and let it cook on slow flame , covered for some 2-3 mins.
  6. Once done add some chopped mint leaves in the masala and add to the boiled brown rice in a deep wok and again cover and cook for 2-3 mins and then put off the flame and leave it for 30 mins covered before re heating and serving it with choiced raita and salad.
beta
calories
240
fat
9g
protein
5g
carbs
38g
more
RecipeDabba https://recipedabba.com/

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