Recipe for Rajma Pulao

Rajma Pulao 🍚🫘

Rajma Pulao is a fragrant Indian one-pot dish that brings together fluffy basmati rice and rajma, meaning red kidney beans, in a gently spiced, warming flavor. Everything cooks together so the aroma really sinks in. Stock up on Indian essentials at Asian Food Shop

History and origin 🧭

Rajma is a beloved everyday staple across North India. Pulao is a classic “fragrant rice” method where you build flavor from the start by blooming whole spices in oil, then adding rice and other ingredients. Rajma Pulao is popular because it’s comforting, filling and still feels elegant.

Typical ingredients and variations 🥣

Basmati rice long-grain and fluffy
Rajma cooked until tender but not mushy
Whole spices cumin, bay leaf, cinnamon, cardamom
Onion and tomato for a flavorful base
Finish garam masala and herbs

Flavor profile 👅✨

warm and aromatic, more fragrance than heat
gently tomato-forward with a sweet onion note
comforting and hearty thanks to the beans
lifted at the end by garam masala

How to serve 🍳

a satisfying vegetarian main
great for meal prep, often even better the next day
serve with a simple salad or yoghurt on the side

Health notes 🌿

Beans naturally bring plant protein and fiber while rice provides energy. Keep an eye on oil and salt and you’ll have a nicely balanced comfort meal.

How to choose ingredients 🛒

Rice basmati stays fluffy and separate
Rajma dried needs soaking and cooking, canned is fast, just rinse
Spices add garam masala at the end for the best aroma
Heat add chilli gradually

Recommended 3 products ✅

Essa Basmati rice 500 g a reliable choice for pulao and other Indian rice dishes
Drana Garam Masala 500 g a finishing spice that boosts aroma, add it at the end
Ashoka Instant Rajma Pulao 280 g a quick option when you want the taste without cooking

Recipe: Rajma Pulao 🍚🫘

Ingredients (3 to 4 servings)

basmati rice 250 g
rajma 250 g cooked or 120 g dried
oil 2 tbsp
onion 1 large
garlic 3 cloves
ginger about 2 cm
tomatoes 2 small or 1 large
cumin 1 tsp
bay leaf 1
cinnamon 1 small piece
cardamom 2 pods optional
turmeric 1/2 tsp
ground coriander 1 tsp
chilli to taste optional
garam masala 1/2 to 1 tsp
salt to taste
broth 450 to 500 ml or water
fresh coriander to finish optional

Method

If using dried beans, soak overnight and cook until tender. If using canned beans, rinse and drain.
Rinse the rice until the water runs almost clear, then drain for 10 minutes.
Heat oil in a pot. Add cumin, bay leaf, cinnamon and cardamom and let them bloom briefly.
Add onion and cook until golden.
Stir in garlic and ginger and fry briefly until fragrant.
Add tomatoes, turmeric, ground coriander, salt and optional chilli. Cook 3 to 5 minutes until you get a masala base.
Add beans and warm through for about a minute.
Add rice and stir for 30 to 60 seconds to coat it in the base.
Pour in water or broth, bring to a boil, reduce to low, cover and cook for 12 to 14 minutes.
Turn off the heat, rest covered for 10 minutes, then fluff with a fork.
Finish with garam masala and optional fresh coriander.