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rajma pulao recipe

Rajma pulao

A simple and healthy one-pot rice dish with Rajma (kidney beans) and veggies made in a pressure cooker.
Course Main Course
Cuisine Indian
Keyword healthy, one-pot recipe, pressure cooker recipe, simple
Prep Time 20 minutes
Cook Time 25 minutes
Soaking time 8 hours
Total Time 8 hours 45 minutes
Servings 4
Author Sravanthi


For cooking rajma(kidney beans)

  • ¾ cup rajma or kidney beans
  • 1.5 cups water
  • ½ tsp salt optional

other ingredients for making rajma pulao

  • 1.25 cups basmati rice
  • 2.5 cups water
  • 3 medium-sized potatoes
  • 2 small carrots
  • 12 green beans
  • 1 small onion
  • 1 inch ginger (finely chopped)
  • 1 inch cinnamon stick
  • 4 cloves
  • 4 green cardamom
  • 1 mace strand
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • 1 tsp coriander powder
  • 1 tbsp oil
  • Salt to taste
  • 1 tbsp chopped coriander leaves


cooking rajma

  • Wash and soak rajma for 8 hours or overnight in water.
  • Thoroughly wash soaked rajma and pressure cook in 1.5 cups of fresh water.
  • Adding salt while cooking rajma is optional. But I prefer adding salt while cooking rajma and by doing so rajma doesn't get overcooked and they taste good.
  • Rajma should be cooked completely and they should be soft when you press them. Cooking time and number of whistles depends on the pressure cooker and quality of rajma.
  • I used prestige clip-on cooker and kidney beans got cooked in 3 whistles which took around 9 minutes. If I use a normal pressure cooker, it will take around 15 to 20 minutes. Also cooking time will be fast if you directly cook the beans in the pressure cooker instead of using the inner cooking vessel.

making rajma pulao

  • Soak basmati rice for 30 minutes. I usually soak rice and then pressure cook beans, chop veggies. By the time all this prep work is done, rice will be soaked nicely.
  • Chop the veggies. Adding veggies to this pulao is optional but I always include them.
  • Heat the pressure cooker and add oil. I usually use the same cooker in which I cook the beans. Once beans are cooked, I take them into a bowl and use the same cooker for making the pulao.
  • Once the oil is heated up, add whole spices and chopped ginger.
  • Once spices get heated up, add chopped onions and fry for 3 - 4 minutes.
  • Now add chopped veggies. Use veggies of your choice and according to the season.
  • Let the veggies cook for 5 minutes and then add boiled rajma. Save water in which rajma is cooked. I usually use this water to cook the pulao and add plain water if it is not sufficient.
  • Add turmeric powder, red chili powder coriander seeds powder and salt. Mix everything well.
  • Now add soaked and washed basmati rice.
  • Add water and adjust salt. Water should taste a little salty so that the final dish will have adequate salt.
  • Pressure cook on medium to high flame for 1 to 2 whistles (around 7 to 8 minutes)
  • Once pressure is released, add finely chopped coriander leaves and rajma pulao is ready to serve. If you have time, leave it aside for 10 more minutes and rice will become fluffy.


  • If using canned beans, skip cooking beans section of the recipe