Ingredients

• 2 cups - basmati rice
• 1 cup - red kidney beans
• 1 cup - coconut milk
• 1 - small onion sliced
• 1 - large tomato diced
• 3 - green chillies, sliced
• 1 tsp - ginger garlic paste
• 2 - bay leaves
• 1 tsp - shaajeera
• 2 - elaichi
• 5 - cloves
• 1 - small cinnamon stick
• 10 - roasted cashews
• 1/2 cup - mint leaves
• 1/2 cup - chopped coriander
• 3 tsp - butter or ghee
• 1 tsp - oil
• Salt to taste
• For masala (roasted and powdered):
• 1 tsp - urad dal
• 1 tsp - channa dal
• 2 tsp - toor dal
• 1 tsp - jeera
• 1 tsp - dhaniya
• 3 - dried red chillies

How to Make Rajma Pilaf

• Soak rajma overnight and pressure cook up to 2 whistles with a little salt.
• Drain all the excess water and set aside.
• In a large pan heat oil and ghee.
• Add bay leaves, cloves, shajeera, cinnamon and elaichi. Fry for a minute.
• Now add onions, chillies and ginger-garlic paste and fry.
• Add diced tomato, cooked beans and mix well.
• Now add the freshly ground powder and pre-soaked rice. Fry them for 5 minutes.
• Add salt and mint leaves.
• Add coconut milk and 2.5 cups of water and let it boil.
• Stir once again and cook covered on medium heat for 10 minutes.
• Simmer till the rice is done.
• Garnish with chopped coriander and roasted cashews.