Rajma Pilaf

Recipe by
Total Time:
8 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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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.

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