Rajma Pulao

Serves: 4

Kidney Beans

1 and 1/3 cup red kidney beans

Overnight soak red kidney beans.

Boil red kidney beans for 10 minutes.

Rice

1 and 1/3 cups rice, soaked for 30 minutes

2 tbsp coconut oil
2 bay leaves
1/2 tsp whole black pepper corns
2 star anise
1" cinnamon
4 cloves
1 tsp cumin seeds

Heat oil in a pressure pan, add all the whole spices, sauté until aromatic.

1 cup onion, thinly sliced

Add onion, sauté for 5 minutes in medium flame.

1 tsp ginger, grated
1 tsp garlic, grated

Add ginger and garlic, sauté for 30 seconds.

1 cup tomato, finely chopped

Add tomato, sauté until tomato softens.

Add boiled red kidney beans, sauté for a minute.

1/4 tsp garam masala powder
1/2 tsp turmeric powder
1/4 tsp cumin powder
1/2 tsp coriander powder
1 and 1/4 tsp kashmiri red chili powder
2 and 1/2 tsp salt

Add all the spices, sauté on low flame for a minute.

Add rice, sauté for a minute.

3 cups water

Add water, stir well. Cover and pressure cook on medium flame for 2 whistles.

cilantro, chopped

Garnish with cilantro leaves.

Yields: 9 cups
Taste Note: Tastes GREAT. Actually taste was AWESOME, baby loved it, even I liked it a lot too. But somehow didn't love it. Was really great with Dandelion Green Poriyal, but on its own, it lacked something, not sure what, the spice, salt, heat everything was correct, may be I am not a big fan of Kidney beans, thats why I didn't love it, not sure.
Source: hebbarskitchen