Rajma Pulao or Kidney Bean rice is a vegetarian one pot rice and beans recipe. Made with cooked kidney beans, basmati rice and spices, this meal comes together under 30 mins. Gluten Free, can be easily made Vegan.
Rajma Pulao or Indian Rice and Beans is a quick one-pot vegetarian main course rice dish. Perfect for Meatless Monday, made with pantry staples, this makes a wholesome and filling weeknight meal for the family.
Rajma aka Kidney Beans are used for cooking delicious North Indian Style Curry, Rajma Masala. South Indians also make a quick snack called Sundal using cooked kidney beans and coconut.
Cooked Kidney Beans are perfect for salads, wraps, tikki or patties In Mexican cuisine, kidney beans are used for quesadillas and refried beans.
The recipe is quite similar to Chickpea Pilaf. You can either use canned kidney beans or cook the beans from scratch. This is a great recipe if you meal prep. It is quick, convenient and perfect for busy weekdays.
Easy to pack in lunch boxes for both kids and adults, this rice dish is a delicious way to include beans / legumes in your diet.
Best part about such one-pot recipes that it can be enjoyed on its own and does not need any side-dish. Basically on weekdays, I just serve it with a quick raita or plain yogurt.
I have used Instant Pot to cook rajma pulao. However, recipe also include instructions to cook pulao using a pressure cooker.
Jump to:
Ingredients
Rajma / Kidney Beans – Kidney Beans comes in few varieties. Chitra Rajma which is a variety of kidney bean that is reddish brown in colour with spots or speckles. When cooked, this is extremely soft and buttery in texture. Perfect for making Rajma Masala.
Other variety is the dark red (ruby red) which is what I have used for pulao.
The beans are soaked overnight or for 8 hours and then pressure cooked / cooked in instant pot.
For convenience and meal planning, I batch cook beans in Instant Pot and freeze for making rice dishes, curries, patties or wraps.
If you don’t have time to soak and cook the beans, use canned kidney beans. Ensure you drain the beans in a colander, rinse and use.
Basmati Rice – Long Grain Aged white rice is perfect. Rinse the rice couple of times, soak and then proceed with cooking.
I always recommend soaking rice for pilau or biryani especially if you want to enjoy non-sticky rice texture.
For more tips, please refer to the blog post on How to Cook Basmati Rice – Brown and White for perfect results every single time.
The Basmati Rice Brand that I most recommend is Dawat. It is available in leading Indian grocery stores or supermarkets.
Sliced Onions – Use white or red onion, as per availability
Whole Spices and Spice Powders – The recipe uses whole spices and ground spices to enhance the taste and smell of pulao.
Ghee or Clarified Butter – Pulao tastes best when cooked with ghee. However, if you are following a plant-based diet, substitute ghee with oil.
How to Make Rajma Pulao in Instant Pot
Rinse and soak the basmati rice for 15 mins. After 15 mins, drain the water completely and keep aside.
Switch on Instant Pot, Press Sauté Mode. Once it displays On or Hot, Sauté cumin, whole spices in ghee. Add sliced onions, ginger garlic paste and sauté until the onions are translucent.
To the whole spices, onions and ginger garlic paste, add the soaked and drained rice, cooked kidney beans, spice powders (turmeric, garam masala, red chili powder), water and salt to taste.
Pressure Cook the pulao followed by a quick pressure release to prevent rice from overcooking.
Allow rice to cool slightly before transferring to a serving bowl. Garnish with fresh coriander or cilantro and serve warm.
Pressure Cooker Instructions
In a 3 litre pressure cooker, sauté whole spices, cumin seeds in ghee.
Add sliced onions, ginger garlic paste and sauté until the onions on medium to low heat.
Once onions are translucent, add the cooked kidney beans, soaked and drained rice, spice powders and salt to taste. Mix well.
Add water. Once it reaches a boil. Close the pressure cooker with a lid and keep the weight.
Pressure cook on medium heat for 2 whistles or until the rice has cooked.
Serving Suggestions
Pulao and Biryani are served with a simple raita or Kachumber Salad.
Vegetable Raita, Okra (Bhindi) Raita, Onion Raita and Beetroot Raita are some of the options.
My husband enjoys eating Pulao with Dal. He finds it filling, comforting and wholesome. If the combination works for you, do try Toor Dal, Chana Dal or Red Lentil Dal.
In true Indian Style, we love rice dishes with a side of mango pickle, papad and cilantro mint chutney.
Storage / Leftovers
Once completely cool, transfer to an airtight container. It stays fresh in the refrigerator for 3-5 days. In summers, I would advise using it within 2-3 days.
You can freeze pulao in small containers which can be easily thawed overnight in the refrigerator, re-heated in a microwave and consumed.
If you find the rice texture dry, sprinkle some water and microwave. The steam would soften the rice instantly.
Once you thaw the rice, do not re-freeze. It compromises shelf life.
Recipe FAQ's
Rajma or Kidney beans should be soaked for atleast 8 hours or preferably overnight. Soaking for 8 hours allows the beans to hydrate and cook quickly. Drain the water used for soaking, rinse and cook with fresh water.
If you are short of time, soak the rajma or kidney beans in boiling water for say 4 hours and cook for extra 2-3 whistles in pressure cooker for soft texture.
More Rice Recipes
Vegetable Fried Rice (Indo-Chinese Recipe)
This post was originally published in June 2019. I have updated the recipe with Instant Pot Instructions, step-wise photos and content for the benefit of readers.
Please take a moment to LEAVE A COMMENT and a STAR * rating on the blog. It would encourage others to try the recipe or you could TAG US on any of our social media handles –INSTAGRAM, TWITTER, FACEBOOK PAGE AND PINTEREST.
Rajma Pulao | Kidney Bean Rice
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 1 cup Basmati Rice
- 1 ½ cups Water
- 2 cups Cooked Rajma or Kidney Beans
- 2 Onions (sliced) 2 medium size onions
- 1 teaspoon Ginger Garlic Paste
- 4 Cloves Laung or Lavang
- 2 Bay leaves Tej Patta
- 1 Mace Javitri
- 2 Cinnamon Sticks Dalchini (1 inch stick x 2)
- 1 teaspoon Cumin Seeds Jeera
- 1 tablespoon Ghee or Clarified Butter or substitute with oil for Vegan recipe
- ½ teaspoon Turmeric Powder
- ½ teaspoon Kashmiri Red chili powder
- 1 teaspoon Garam Masala
- Salt to taste
Instructions
Instant Pot Instructions
- Rinse and soak basmati rice for 15 mins. After 15 mins, drain the water completely and keep aside.
- Switch on Instant Pot, Press Sauté Mode. Once it displays On or Hot, add ghee, cumin, and whole spices (cloves, cinnamon, bay leaves, mace) . Sauté until the spices are fragrant and cumin is roasted.
- Next add the sliced onions, ginger-garlic paste and sauté until onions are translucent.
- To this, add the soaked and drained basmati rice, cooked kidney beans, spice powders (turmeric, garam masala, red chili). Add salt to taste. Mix once. Add 1 and 1/2 cups Water. Cancel Sauté Mode.
- Close the Instant Pot Lid, Pressure Cook on Low Pressure for 5 mins. After 5 mins, do a quick pressure release.
- Once the pin is down, Open the lid carefully, let the steam escape and once slightly cool, fluff the rice using a fork. Press Cancel or Switch off the Instant Pot.
- Allow rice to cool slightly before transferring to a serving bowl. Garnish with fresh coriander or cilantro and serve warm.
Pressure Cooker Instructions
- In a 3 liter pressure cooker, sauté the whole spices, cumin seeds in ghee.
- Add sliced onions, ginger garlic paste and sauté until the onions on medium to low heat.
- Once onions appear translucent, add the cooked kidney beans, soaked and drained rice, spice powders and salt to taste. Mix well.
- Add water. Once it reaches a boil. Close the pressure cooker with a lid and keep the weight / whistle.
- Pressure cook on medium heat for 2 whistles or until the rice has cooked.
- Switch off the heat, allow the pressure to release naturally before opening the cooker. Fluff the rice with a fork and serve warm.
Notes
- Pre-cooked beans are used for the recipe. I would not recommend adding the soaked beans with rice as beans take longer to cook as compared to rice. The end result will be overcooked, mushy, sticky rice.
- Canned kidney beans have high sodium content in comparison to homemade beans cooked from scratch. Always rinse the beans and use, also taste check salt before adding extra.
- Low Pressure cooking helps with perfect basmati rice texture.
- Always opt for quick pressure release as it will prevent basmati rice from overcooking.
- Remove the steel insert as soon as the instant pot lid is open and the steam escapes. This prevents rice from sticking at the bottom (residual heat + starch from rice) and easy clean-up.
- Pressure Cooker Instructions - Pressure Cooker timings might differ so use your judgement.
- Instant Pot Instructions - I use 6 Qt Instant Pot. The ingredients can be easily doubled or tripled to serve a large family / meal planning.
- Once completely cool, transfer to an airtight container. It stays fresh in the refrigerator for 3-5 days. In summers, consume within 2-3 days.
- You can freeze pulao in small containers which can be easily thawed overnight in the refrigerator, re-heated in a microwave and consumed.
- If you find the rice texture dry, sprinkle some water and microwave. The steam would soften the rice instantly.
- Once you thaw the rice, do not re-freeze. It compromises shelf life.
Please subscribe to our website to receive all the delicious recipes in your mail box.
We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
Looks so beautiful! Thanks for sharing a wonderful lunch box recipe.
my pleasure and glad you liked it.
Love this. ?
thank you so much Jyoti. Where have you been?
Enjoying my vacation in India? and all the delicious food cooked by MIL.
Will be back soon. Thanks for asking Vidya. ?? This means a lot.
Arre wah! Sounds great! Enjoy all the attention and food! Come back soon! Take care dear.
Thank you so much ??