North indian rajma Pulao Recipe
North indian rajma Pulao Recipe. Pulao Recipe formula is a piece not quite the same as others, yet tastes tasty. All you really want to make Pulao Recipe, North Indian formula are fixings that you can undoubtedly find in your kitchen and these are: Kashmiri rajma, basmati rice, onion, tomato, ginger-garlic glue and a melange of entire and ground flavors.
1/2 cup kidney beans
1 green stew
1 cleaved onion
12 leaves mint leaves
1/2 teaspoon kasoori methi powder
2 tablespoon ghee
water as required
1 cup basmati rice
1/2 teaspoon ginger glue
To set up this pulao formula, wash the rajma in water 2-3 times and afterward absorb sufficient water for the time being. Following day channel the additional water and move the rajma in a tension cooker. Add sufficient water in the cooker and close the cover.
Once the rajma are done, switch off the burner and keep to the side the cooker and let the steam discharge all alone. Then, put one more tension cooker over medium fire and soften ghee in it. When the ghee is liquefied, add green cardamom, clove, and cinnamon in it. Saute them briefly till the smell emerges.
Then, at that point, add cleaved onion alongside green chillies in the cooker and saute for one more moment. Then, add ginger-garlic glue in the onion and saute again till the crude smell of garlic disappears. Presently, add slashed tomatoes in the cooker alongside salt, garam masala powder and kasoori methi powder. Saute until the tomatoes are soft.
When the tomatoes are done, add bubbled rajma in the cooker and blend well every one of the fixings. Let the rajma cook briefly. In the mean time, wash the basmati rice in water and keep to the side. (Tip: You can likewise drench the basmati rice for 10-15 minutes. This will upgrade the presence of your pulao.)
Then, add rice in the rajma and pour 1 1/2 cup of water in it alongside salt. Blend well and heat it to the point of boiling. Then, at that point, close the cover and let the pulao cook on 2 whistles. Ensure that you are cooking the pulao on medium fire and not high fire, as that can consume your rice.
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