Get ready for a healthy, nutritional, protein-packed rice recipe that you can prepare right off the pantry….Rajma pulao rice a.k.a Rajma Chawal!
It's ideal for lunch boxes the next day and picnic options too! Because you could make this from scratch in less than 20 minutes.
This is a simple concoction of rajma beans (Kidney beans) and supporting spices presented as a one-pot meal to save you time and stress in the kitchen.
With a full serving of protein on every plate, this recipe is among the simplest rice dishes.
Just pair it with a simple vegan raita, and you have yourself a great, balanced meal.
If you like my rajma masala curry, then you must try this red kidney beans pulao.
Jump to:
Why this recipe works
This can be a go-to recipe for a busy weekday dinner or a last-minute recipe without compromising on the nutritional value.
What makes beans better than other protein alternatives is that they are plant-based, guilt-free, and inexpensive. Kidney beans, in particular, are an excellent source of protein, fiber, and iron.
This rajma pulao recipe is hugely popular in Punjabi cuisine and is loved by people of all ages. Try it today if you have never tasted it before.
You will love the simplicity of beans while getting wholesome nutrition at the same time.
You can also have your own variations by adding other canned bean varieties or by adding other steamed vegetables.
However, be sure to add more spices if you are adding other vegetables.
Ingredients note
- Basmati rice: I used extra long white basmati rice. If you do not have this variety, try other white rice like Sona Masoori.
- Rajma or kidney beans: Make sure to cook the soaked rajma first before adding it to the recipe. You can skip the soaking part if you are using canned kidney beans.
- Whole spices: Use fresh cumin seeds, cloves, cinnamon sticks, and cardamom.
- Spice powders: I used red chilli powder, turmeric powder, and garam masala powder. A pinch of black pepper powder can also help, but it's optional.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
First, soak the rajma overnight. Cook beans with 4 cups of water for 30 minutes under high pressure.
Alternatively, you can use the bean/chili setting on your instant pot.
Once the kidney beans are ready, drain the water and keep it aside.
Press saute on the instant pot and add 3 teaspoon of oil to the inner pot.
Add cumin seeds, cloves, cardamoms, and cinnamon sticks. Saute them until the cumin seeds start to sizzle.
Add chopped green chilies, onions, grated ginger, and chopped garlic. Saute until the raw smell disappears.
Add the remaining spices like red chili powder, turmeric, and garam masala. Press cancel to stop sauteing.
Then add rinsed rice, cooked rajma beans, salt, and water.
Stir well and press the 'pressure cook', and set the time for 4 minutes.
Once the timer goes off, open the lid after 10 minutes by pressing the knob for manual release.
Garnish with coriander leaves and fluff the rice with a spoon or fork.
The Rajma pulao recipe is ready to be served hot and paired with a side of vegan raita or dal tadka.
Expert Tips
- Rinse the rice in clean water 3 times to get a vibrant, white steamed rice.
- You could also use canned red kidney beans. make sure to rinse and drain the water before adding.
- If you don't have garam masala powder, substitute it with coriander powder and cumin powder. (each ¼ tsp)
- If you prefer a stronger aroma from spices, try sauteing star anise and other dry spices.
- Use ginger-garlic paste if you do not have fresh ginger and garlic
- Add a spoonful of tomato paste or lemon juice if the dish turns out too spicy for your liking.
- If you are not using an Instant pot, saute the spices and other ingredients over medium heat.
- Be sure to adjust the water quantity to match the rice variety.
Recipe FAQ
I don't cook any beans without soaking them. Soaking the beans softens the texture and quickens the cooking process. It's a no-brainer 🙂
Absolutely! Just be sure to add according to your spice and taste preference.
Leftover rajma rice can be stored in an airtight container in the refrigerator for up to two days. Reheat it using a microwave or a stovetop.
You might also like
- Instant Pot Garlic Rice
- Instant Pot Black Eyed Peas Rice Pulao
- Easy Kale Rice Recipe (Instant Pot And Stove Top)
- Instant Pot Jackfruit Biryani (Kathal Biriyani)
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
Did you love this recipe? Rate it ⭐⭐⭐⭐⭐!
And let me know in the comments what you loved about it.
Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
Rajma Pulao (Instant Pot Kidney Beans Rice)
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 cups basmati rice
- 1 cup red kidney beans (rajma) - or use 2 cups of canned beans
- 1 red onion - chopped
- 2 cardamoms
- 4 cloves
- ½ inch cinnamon stick
- ½ teaspoon cumin seeds
- 3 teaspoon cooking oil
- ½ teaspoon red chili powder - use mild spice
- ¼ teaspoon turmeric powder
- Salt to taste
- ½ teaspoon garam masala powder
- 2 ¼ cup water - add ¼ extra if you prefer soft texture
- 2 green chilies - chopped (optional)
- 1 teaspoon grated ginger
- 2 garlic cloves - chopped
- 2 teaspoon cilantro - chopped
Instructions
Cook rajma (skip this step if you are using canned kidney beans)
- First, soak the rajma overnight.1 cup red kidney beans (rajma)
- Cook beans with 4 cups of water for 30 minutes under high pressure.
- Alternatively, you can use the bean/chili setting on your instant pot.
- Once the kidney beans are ready, drain the water and keep it aside.
Rajma pulao method
- Press saute on the instant pot and add oil to the inner pot.3 teaspoon cooking oil
- Add cumin seeds, cloves, cardamoms, and cinnamon sticks. Saute them until the cumin seeds start to sizzle.2 cardamoms, 4 cloves, ½ teaspoon cumin seeds, ½ inch cinnamon stick
- Add chopped green chilies, onions, grated ginger, and chopped garlic. Saute until the raw smell disappears.1 red onion, 2 green chilies, 1 teaspoon grated ginger, 2 garlic cloves
- Add the remaining spices like red chili powder, turmeric, and garam masala. Press cancel to stop sauteing.½ teaspoon red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder
- Then add rinsed rice, cooked rajma beans, salt, and water.2 cups basmati rice, Salt to taste, 2 ¼ cup water
- Stir well and press the 'pressure cook', and set the time for 4 minutes.
- Once the timer goes off, open the lid after 10 minutes by pressing the knob for manual release.
- Garnish with coriander leaves and fluff the rice with a spoon or fork.2 teaspoon cilantro
- The Rajma pulao recipe is ready to be served hot and paired with a side of vegan raita or dal.
Video
Notes
- Rinse the rice in clean water 3 times to get a vibrant, white steamed rice.
- You could also use canned red kidney beans. make sure to rinse and drain the water before adding.
- If you don't have garam masala powder, substitute it with coriander powder and cumin powder. (each ¼ tsp)
- If you prefer a stronger aroma from spices, try sauteing star anise and other dry spices.
- Use ginger-garlic paste if you do not have fresh ginger and garlic
- Add a spoonful of tomato paste or lemon juice if the dish turns out too spicy for your liking.
- If you are not using an Instant pot, saute the spices and other ingredients over medium heat.
- Be sure to adjust the water quantity to match the rice variety.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Mickey says
I followed it to the T but my beans are still uncooked 🙁
Uma Raghupathi says
Did you use canned or dry?
Dipthi says
How should I use the dry kidney bean and wat is the pressure level ?
Should I soak and pressure cook separately?
Uma Raghupathi says
Hi Dipti, Soak the dry kidney beans and cook it separately first. Then add the cooked kidney beans in the rice. Otherwise, kidney beans will be raw. Cook the dry beans for 15 mins high pressure. (soak for 1 hour)
Swathi says
I like that you used canned beans, I am going to try this. I have few canned kidney beans in my pantry. Great one pot meal also best for lunch box.
Uma Raghupathi says
Thank you Swathi:)
Leslie says
Great timing for this healthy pantry recipe! What a good staple recipe to have on hand!
Uma Raghupathi says
Thank you 😊
Pavani says
That is such a simple, flavorful and delicious one-pot meal. Instant pot makes making these wholesome meals so easy and convenient.
Karen says
Your recipe looks delicious, however there are no quantities for the chill, onion, garlic,ginger and the remaining spices.
Uma Raghupathi says
Thank you Karen! My recipe box acting weird. Fixed it! Thank you 😊