Spiced Rajma Pulao Recipe - Spiced Kidney Bean Rice

Rajma Pulao, a spiced Kidney Beans Pulao which you can make for your everyday meals. Serve this delicious Pulao along with a Raita of your choice.

Archana Doshi
Spiced Rajma Pulao Recipe - Spiced Kidney Bean Rice
1606 ratings.

Spiced Rajma Pulao Recipe is a delectable recipe of rice simmered in spices and red kidney beans. Combining the red kidney beans along with rice and spices makes this pulao wholesome and nutritious.

The Kidney Beans are one of the few beans that easily absorb the spices thrown into it and it dresses the Pulav deliciously. 

Serve the Rajma Pulao along with Punjabi Kadhi or Palak Raita accompanied along with crispy Masala Papad.

If you like this recipe, You can try other Pulao Recipes such as:

  1. Gujarati Badshahi Pulao Recipe - A Rich Preparation Of Rice, Vegetables, Nuts And Spices
  2. Pakistani Chickpeas Pulao With Sweet Hot Date Onion Chutney Recipe
  3. Egg Pulao Recipe

Cuisine: Indian
Course: Dinner
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

20 M

Cooks in

45 M

Total in

65 M


3-4 Servings


  • 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

How to make Spiced Rajma Pulao Recipe - Spiced Kidney Bean Rice

  1. 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.

  2. 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.

  3. Once the beans is cooked, we will proceed to make the Pulao. Rinse the rice in water and keep aside.

  4. Using a pestle and motar pound the cardamom, cinnamon and cloves to a fine powder and set aside.

  5. 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.

  6. 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.

  7. Turn off the heat and let the Rajma Pulao to rest for 10 minutes before you can open to stir. 

  8. Serve the Rajma Pulao with Punjabi Kadhi or Palak Raita accompanied along with crispy Masala Papad.