Rajma Paneer Pulav

Rajma Paneer Pulav – a nutritious, protein packed wholesome meal. This rajma pulav is prepared by cooking the red kidney beans and basmati rice along with onion, tomato and few spices. This flavourful rajma pulav is perfect for lunch boxes and can be served with raita.

Preparation Time: 12 hours

Cooking Time: 20 to 30 minutes

Serving: 2

Ingredients:

Basmati rice	1 cup
Rajma / Red kidney beans	1/2 cup
Paneer (cubed)	1/2 cup
Bay leaf	1 or 2
Cloves	4
Cinnamon	1 stick
Cardamom	3 pods
Onion	1 medium size
Tomato	1 medium size
Green chilli	1 1/2 to 2
Ginger	1 inch piece
Garlic	3 to 5 cloves
Turmeric powder	1/2 teaspoon
Kashmiri chilli powder	1/2 teaspoon
Coriander powder	1/4 teaspoon
Garam masala	1/4 to 1/2 teaspoon
Coriander leaves	few
Mint leaves	4 to 5
Lime or Lemon juice	1 to 2 tablespoon
Salt	to taste
Oil	2 tablespoon
Ghee	2 tablespoon

Instructions:

• Soak the rajma / red kidney beans in water overnight. Pressure cook the rajma beans for 3 whistles. The beans should be soft, well cooked, separate and should not be mushy. Drain the water. Depending on the type of rajma you use, the time taken to cook might be more or less. The darker variety takes more time to cook than the lighter and smaller ones.
• Soak the basmati rice for 15 to 20 minutes in water. Drain the water. In a pot, add enough water, allow it to boil. Once the water starts boiling, add the rice, add a teaspoon of oil. Cook until the rice is three forth done. Drain the water. Spread the rice on a plate so that the grains become separate. Alternatively you can cook the rice in a pressure cooker using the ratio 1:2 (rice : water).
• Chop the paneer into square shaped cubes. Soak the paneer in warm water for about 15 minutes. This step is optional but soaking the paneer in warm water makes it more soft.
• Chop the onion and tomato lengthwise. Finely chop the ginger and garlic and mash it using mortar and pestle. Slit the green chillies.
• In a heavy bottom pan, add 2 tablespoon oil and 2 tablespoon ghee. Add the whole spices – bay leaf, cardamom, cloves and cinnamon. Sauté for few seconds. Add the ginger garlic paste and sauté until the raw smell goes away.
• Add the chopped onion and sauté until it becomes transparent. Now add the chopped tomato. Close with a lid and cook in low flame until the tomato is soft and mushy.
• Add all the spice powders – turmeric, kashmiri chilli powder, coriander powder and garam masala. Sauté in low flame until the raw smell of the masala goes away.

• Add the pressure cooked rajma, paneer cubes, salt and mix well. Add chopped coriander leaves and mint leaves.
• Add the partially cooked rice to the masala paste. Add 1 to 2 teaspoon ghee if it is too dry. Close with a lid and simmer for 10 to 12 minutes. This way the rice will slowly imbibe all the masala flavours.
• Add 1 to 2 tablespoons of lime or lemon juice.

• Serve with raita.

Notes:

• Instead of cooking the rice in a pot, you can cook the rice in a pressure cooker or instant pot. Once the rice is done, add this to the masala paste and close the lid. Cook in low flame for just 3 to 5 minutes. Since the rice is already fully cooked, do not overcook it after adding to the pan.