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Rajma Pulao is a hearty North Indian kidney bean curry loaded with protein and fiber. This nutritious vegetarian dish is perfect for healthy family meals, meal prep, and freezer storage.
Rinse the basmati rice thoroughly under cold water until the water runs clear, then soak for 20 minutes. Drain well before using.
In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Add cumin seeds, let them sizzle for 30 seconds, then add the sliced onion. Sauté, stirring, until onions are golden brown (about 6 minutes).
Add minced garlic and ginger, cooking for 1 minute until fragrant. Stir in diced tomatoes and cook until they soften and oil starts to separate (about 5 minutes), maintaining medium heat throughout.
Mix in turmeric powder, coriander powder, and salt. Add green peas and cooked kidney beans, stirring gently to coat everything with spices.
Add the soaked, drained rice and 2 cups water. Stir once gently, then bring to a boil over medium-high heat. Reduce heat to low, cover tightly, and simmer undisturbed for 18–20 minutes until rice is tender and water is absorbed.
Turn off the heat. Let the pulao rest covered for 10 minutes before opening the lid. Fluff with a fork and sprinkle garam masala on top before serving.
