in Dinner, Keto Diet, Lunch, Recipes, Vegetarian

Instant Pot Rajma Pulao

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Rajma Pulao is a one-pot protein-rich meal for my family that I can make within minutes.
and with all the time ingredients available in my pantry.
A nutritious wholesome meal that you can pack in lunch boxes or make for quick-fix lunch or dinner.
A simple flavorful meal that even your kids will relish with sweet curd yogurt.
It is a budget-friendly and time-saving meal for your entire family especially for those times when we run out of veggies or want to make something wholesome in a jiffy

Ingredients:

  • 1 1/2 Cups Rice (Preferably Basmati or any long
  • grain variety)
  • 1 Cup Boiled Rajma (can use canned)
  • 1/2 Cup Onions (roughly Chopped)
  • 1-2 Tomatoes (roughly Chopped)
  • 4-5 Garlic Cloves
  • Fresh Ginger (small piece)
  • 1-2 Green Chilies optional
  • ¼ Cup Finely Chopped Cilantro/Fresh Coriander
  • 2 tbsp Oil
  • Dry Whole Spices
  • 1 Bay Leaf
  • 1 Small Cinnamon Stick
  • 4-5 Cloves
  • 4-5 Black Peppercorns
  • 1 Black Cardamom
  • 1 Star Anise optional
  • 1-2 Dry Red Chillies optional
  • 1 Tsp Cumin Seeds
  • Powdered Spices
  • 1 tsp Red Chilli Powder optional
  • 1-2 tsp Garam Masala
  • Salt as per taste

Instructions:

  1. Gently wash 2-3 rice in tap water.
  2. Soak the rice in water for at least 20 minutes.
  3. instant pot method
    Plugin Instant Pot. Set SAUTE MODE to ON for 10 minutes.
  4. When the screen HOT appears, add oil.
  5. Next, add all the spices along with the cumin seeds.
  6. When the seeds crack, add the roughly chopped onion and fry for 2-3 minutes. Then add garlic and ginger paste.
  7. Cook until the smell of raw garlic is gone and the onions turn light pink.
  8. Then add the tomatoes and cook until the tomatoes are soft and tender. You can cover the instant pot with a lid.
  9. Add boiled red kidney beans, garam masala, red chilli powder (if using)
  10. Make a rough paste of ginger, garlic, and green pepper. Skip the green pepper if you are using red pepper powder or vice versa. Or use both according to your spice tolerance.
  11. Drain the water from the soaked rice and add to the pulao masala.
  12. Add salt and stir a little.
  13. Add about half a cup of water, and check the water level, it should be a little higher than the rice.
  14. Unlock the SAUTE MODE and cover and close the lid.
  15. Set the pressure cooker setting too. Set the COOK TIME to 6 minutes.
  16. Once 6 minutes are up, wait for 2-3 minutes, and quickly release the pressure. Open the lid and check the Pulao.
  17. Add chopped coriander/coriander leaves.
  18. Serve hot with chutney, plain yogurt, or raita of your choice.
    Note: The whole spice in Pulao adds more flavor and aroma, but it can be skipped or added depending on availability.