Rajma Paneer Pulao

Cook along · 12 steps

Method

1. 1

   Wash ½ cup kidney beans. Soak for 7-8 hours. Drain water, transfer to cooker, add 3 cups water and salt. Pressure cook on low flame for 5 whistles. Let cooker cool naturally. Drain water and set aside.

2. 2

   Wash 1 cup basmati rice. Add 2 cups water and soak for 15-20 minutes.

3. 3

   Heat 1 tsp oil in a pan. Shallow fry 200g paneer on both sides until lightly golden (4-5 minutes). Cut into cubes after cooling.

   

4. 4

   Heat 2 tbsp oil in a pan. Add cumin seeds, turmeric, asafoetida, green chili, and ginger. Sauté.

5. 5

   Add 2 chopped tomatoes and salt. Cook on low flame until oil separates (4-5 minutes, covered).

6. 6

   Add 1 tbsp coriander powder, 1 tsp biryani masala, and 1 tsp red chili powder. Mix.

   

7. 7

   Add boiled rajma, paneer cubes, and 2 tbsp kasuri methi. Mix well.

8. 8

   Add soaked rice along with its water.

9. 9

   Cover and cook on low flame for 15-20 minutes until rice is cooked and water is absorbed.

   

10. 10

    After 5 minutes, gently mix once to distribute rajma and paneer evenly.

11. 11

    Turn off heat. Let rest for 15-20 minutes before mixing (never mix hot pulao — rice grains will break).

12. 12

    Fluff gently. Serve with curd, raita, and salad. Offer to Thakurji with Tulsi leaves.