Monday, 13 May 2013

Black Eyed Bean and Rajma Pulao

Pulaos are one of the favourite dish in my family.  I like to make different kinds of pulaos as they are packed with proteins and one pot dish for those days when you want something quick to be made and healthy and the whole family enjoys it. It is absolutely fantastic to pack for lunches. You can add some raita to compliment the dish. It makes a complete meal.
Now coming to the recipe,

Basmati Rice - 1 cup (Wash and saok for 20 mins),
Black eyed beans - 2 Tblspn,
Rajma - 2Tblspn.
Soak both the beans.
Ghee or Oil - 1Tblspn,
Jeera - 1 tspn,
Onion - 1 Large,(Thinly sliced)
Tomatoes - 2 Medium(Finely chopped),
Water - 2 cups.

To Grind:
Ginger - 1inch,
Garlic - 2-3 cloves,
Corinder - 1 medium bunch.
Cinamon - 1 inch,
Cloves - 3-4,
Green chillies - 3-4,
Shahi jeera or black cumin - 1tspn,
Haldi - 1/4 tspn.
Grind the above with water to fine paste.

In a pan heat oil or ghee add cumin seeds and let it crackle.
Add onion and fry until light brown.
Add tomatoes and cook until soft.
Add ground paste and fry until the raw smell goes and nice aroma spreads the house.
Add the rice,beans , salt and water(preferably boiled).
Cook until the rice and beans are cooked and rice is fluffly.
Finally if you had used oil for cooking the pulao, add a tspn of ghee once pulao is done as it gives nice flavour and taste.
Enjoy with any raita.

Water always depends on the rice. Mostly always it is one part of rice and two parts of water.


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