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Rajma Pulao with Drumstick Leaves

Rajma Pulao with Drumstick Leaves

Rajma Pulao with Drumstick Leaves Recipe is a lovely Pulao recipe packed with nutrients. This pulao prepared with rajma beans and drumstick Leaves. Serve this Pulao hot with your favorite raita

Ingredients

  • For Making Rajma Pulao with Drumstick Leaves :   
  • Basmati rice – 1 cup
  • Dark kidney beans – 2, 15oz cans, rinsed and drained 
  • Dry beans – 1 cup (soaked overnight with enough water, cooked until soft and drained)
  • Moringa leaves / Drumstick leaves – 1 cup (leaves separated from the stem and washed)
  • Mint leaves – 1/4 cup
  • Carrot – 1, large, grated
  • Onion – 1, medium, thinly sliced
  • Green chilli – 2, slit 
  • Ginger – 1-inch piece, grated
  • Garlic – 2 cloves, grated
  • Dried Pomegranate / Anardana powder – 1 tsp
  • Garam masala powder – 1 tsp
  • Water – 2 cups
  • Salt – to taste
 
  • For tempering:
  • Ghee and Oil – 2 tbsp, each
  • Cumin seeds – 1 tsp
  • Bay leaves – 2
  • Cinnamon stick – 1
  • Cloves – 4
  • Cardamom – 1
 

Instructions

  1. Wash and soak the basmati rice for 30 minutes.
  2. Meanwhile, heat ghee/oil in a large, deep skillet.  
  3. Add cumin seeds.  When it starts to splutter, add bay leaves, cinnamon stick, cloves and cardamom.  Fry for 20 seconds.
  4. Add the sliced onion, grated ginger, garlic and green chillies.  Saute, over medium heat, until onions turn translucent and slightly brown.
  5. Add the grated carrot, moringa leaves and mint leaves.  
  6. Saute for 5 minutes.
  7. Add the kidney beans, pomegranate powder and garam masala powder.  
  8. Mix well and cook for 7 to 8 minutes.
  9. Drain the rice and add it to the kidney beans.  
  10. Gently mix and add 2 cups water and salt.
  11. Bring it to a boil, reduce heat to low, cover and cook for 20 minutes or until the rice is done.
  12. Remove from the heat and gently fluff the rice with a fork.
  13. Serve hot with your favorite raita.

Relax & Enjoy !

Courtesy / credit :
A Peek Into My Kitchen

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