Rajma Pulao (Kidney Beans Pilaf)
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Dassana's Veg Recipes · by Dassana Amit★ 4.8 (9)

Rajma Pulao (Kidney Beans Pilaf)

NUTRITION · PER SERVING575M COOK
CAL 28%·PRO 36%
CARBS 73G53% OF CAL
6G FIBER63G OTHER5G TOTAL SUGAR
FAT 24G39% OF CAL
2G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant, spiced pilaf of basmati rice and kidney beans cooked with aromatic spices. A hearty North Indian one-pot meal.

mainindiangrain bowlbeansdairy freegluten freeveganvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 2
  • ½ cup rajma ((kidney beans) or 90 to 100 grams rajma)
  • 2 cups water (for pressure cooking)
  • ¼ teaspoon salt ((optional))
  • 1 small to medium tej patta ((indian bay leaf))
  • 3 cloves
  • 2 to 3 green cardamoms
  • 1 black cardamom
  • 1 inch cinnamon
  • ½ teaspoon cumin seeds (- shah jeera also can be added instead of cumin seeds)
  • 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)
  • 3 tablespoon oil
  • 1 medium onion (- thinly sliced or ⅓ cup thinly sliced onions or 60 grams onion, thinly sliced)
  • ¼ cup chopped coriander leaves ((cilantro leaves))
  • ¼ teaspoon turmeric powder ((ground turmeric))
  • ½ teaspoon red chili powder
  • ½ 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))
  • ½ teaspoon lemon juice
  • salt as required
  • 1 to 2 tablespoon chopped coriander leaves for garnish ((cilantro leaves))
PREP
540M
SODIUM
560MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.