Rajma Pulao

Ingredients (27)

• for cooking rajma:
• 1/2 cup rajma (kidney beans) or 90 to 100 grams rajma
• 2 cups water for pressure cooking
• 1/4 teaspoon salt (optional)
• whole spices:
• 1 small to medium tej patta (indian bay leaf)
• 3 cloves
• 2 to 3 green cardamoms
• 1 black cardamom
• 1 inch cinnamon
• 1/2 teaspoon cumin seeds - shah jeera also can be added instead of cumin seeds
• to be crushed to a paste:
• 1 inch ginger or 8 grams ginger
• 6 to 7 garlic cloves or 7 to 8 grams garlic cloves
• 1 or 2 green chilies, chopped
• other ingredients:
• 3 tablespoon oil
• 1 medium onion, thinly sliced or ⅓ cup thinly sliced onions or 60 grams onion, thinly sliced
• 1/4 cup chopped coriander leaves (cilantro leaves)
• 1/4 teaspoon turmeric powder (ground turmeric)
• 1/2 teaspoon red chili powder
• 1/2 teaspoon Coriander Powder (ground coriander)
• 1 cup heaped basmati rice or 200 grams basmati rice, soaked in enough water for 30 minutes
• 1.75 to 2 cups water (do add water depending on the quality of basmati rice)
• 1/2 teaspoon lemon juice
• salt as required
• 1 to 2 tablespoon chopped coriander leaves for garnish (cilantro leaves)