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Explore Kashmiri Rajma Gravy with Pulao Recipe by Food Fusion with 236,759 views, 2,162 likes, and 88 comments. Experience the impact of this video content that has captured audience attention.

Rich and hearty Kashmiri Rajma Gravy meets fragrant Pulao in this perfect pairing. Soft, slow-cooked red beans in a spiced tomato base, served alongside aromatic rice, all wrapped in a blend of delicate flavors. A comforting dish that's all about warmth and depth. #happycookingtoyou #foodfusion #araywahh Written Recipe: https://bit.ly/48d7szp Visit our store on: fusionhomepk.com Visit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook: https://facebook.com/foodfusionpk Instagram: https://instagram.com/foodfusionpk Twitter: https://twitter.com/foodfusionpk Also follow for healthy food & kids' special recipes. Healthy Fusion⭕ https://www.youtube.com/@HealthyFoodFusion Food Fusion Kids⭕ https://www.youtube.com/@FoodFusionKids 00:00 Kashmiri Rajma Gravy with Pulao 00:12 Prepare Kashmiri Rajma Gravy 01:59 Prepare Pulao 02:50 Aray waah Serves 5-6 Recipe in English: Ingredients: Prepare Kashmiri Rajma Gravy: -Lal lobia (Red kidney beans) 2 Cups (soaked overnight) -Water 1 & ½ litre -Lehsan (Garlic) cloves 3-4 -Hari elaichi (Green cardamom) 2 -Darchini (Cinnamon sticks) 2 -Tez patta (Bay leaves) 2-3 -Himalayan pink salt 1 tsp or to taste -Sarson ka tel (Mustard oil) ½ Cup -Zeera (Cumin seeds) 1 tsp -Hing powder (Asafoetida powder) ½ tsp -Pyaz (Onion) pureed 1 Cup -Adrak lehsan (Ginger garlic) crushed 1 & ½ tbs -Tamatar (Tomatoes) pureed 3 medium -Hari mirch (Green chilli) paste 1 tbs -Dhania powder (Coriander powder) 1 & ½ tsp -Kashmiri lal mirch (Kashmiri red chilli) powder 1 & ½ tsp -Saunf (Fennel seeds) crushed ½ tsp -Reserved stock 2 Cups Substitute: Water -Himalayan pink salt 1 tsp or to taste -Hara dhania (Fresh coriander) chopped 1-2 tbs Prepare Pulao: -Pyaz (Onion) sliced 1 medium -Lehsan (Garlic) cloves 4-5 -Hari mirch (Green chillies) 5-6 -Adrak (Ginger) 2-inch piece -Hara dhania (Fresh coriander) handful -Ghee (Clarified butter) 4-5 tbs -Zeera (Cumin seeds) 1 tsp -Darchini (Cinnamon sticks) 2-3 -Laung (Cloves) 2-3 -Hari elaichi (Green cardamom) 2-3 -Himalayan pink salt 2 tsp or to taste -Hot water 3 & ½ Cups -Chawal (Rice) 500g (soaked 1 hour) -Hara dhania (Fresh coriander) chopped Directions: Prepare Kashmiri Rajma Gravy: -In a wok,add red kidney beans,water & bring it to boil. -Remove scum,add garlic,green cardamom,cinnamon sticks,bay leaves,pink salt & mix well,cover & cook on low flame until tender (1 hour). -Remove & discard bay leaves & cinnamon sticks then strain boiled beans & reserve stock for later use. -In a wok,add mustard oil & bring it to smoke point. -Add cumin seeds,asafoetida powder & mix well. -Add pureed onion,ginger garlic,mix well & cook on medium flame for 2-3 minutes. -Add pureed tomatoes,green chilli pastes,coriander powder,kashmiri red chilli powder & fennel seeds,mix well & cook on medium flame until oil separates (6-8 minutes). -Add boiled red kidney beans & mix well. -Turn off the flame & mash coarsely. -Turn on the flame,add reserved stock (2 Cups),mix well & cook on low flame for 1-2 minutes. -Add pink salt & mix well. -Add fresh coriander,cover & cook on low flame for 8-10 minutes. Prepare Pulao: -In a mortal & pestle,add onion,garlic,green chillies,ginger,fresh coriander,crush coarsely & set aside. -In a pot,add clarified butter & let it melt. -Add cumin seeds,cinnamon sticks,cloves,green cardamoms & mix well. -Add coarsely crushed masala,mix well & cook on medium flame for 2-3 minutes. -Add pink salt & mix well. -Add hot water,mix well & bring it to boil. -Add rice,mix & cook on medium flame until water is reduced (3-4 minutes),cover & steam cook on low flame for 10-12 minutes. -Garnish Kashmiri rajma gravy with fresh coriander & serve with pulao!

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