### TranslatedIngredients: 1 cup Basmati rice,1/4 cup Rajma (Large Kidney Beans),2 cloves Garlic - finely chopped,2 Cloves (Laung),1 Bay leaf (tej patta),1 inch Cinnamon Stick (Dalchini),2 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Black pepper powder,1 tablespoon Ghee,Salt - to taste ### PrepTimeInMins: 20 ### CookTimeInMins: 45 ### TotalTimeInMins: 65 ### Servings: 4 ### Cuisine: Indian ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Rajma Pulao Recipe, we will first have to soak the kidney beans for at least 8 hours. Once soaked well, cook the beans in the pressure cooker along with salt until soft.Drain the excess liquids from the Rajma and you can use it for a soup or vegetable stock. We only need the beans for the Pulao Recipe.Once the beans is cooked, we will proceed to make the Pulao. Rinse the rice in water and keep aside.Using a pestle and motar pound the cardamom, cinnamon and cloves to a fine powder and set aside.In a saucepan, heat a tablespoon of ghee. Add the garlic and the spices and stir-fry for a few seconds until you can smell the aromas coming through. Add the rice, the cooked rajma, the black pepper powder, salt to taste along with 1-1/2 cups of water.Allow the pulao mixture to come to a boil and then turn the heat to low. Cover the pan and simmer to cook the rice until the rice has been fully cooked and all the water has been absorbed.Turn off the heat and let the Rajma Pulao to rest for 10 minutes before you can open to stir. Serve the Rajma Pulao with Punjabi Kadhi or Palak Raita accompanied along with crispy Masala Papad.
