Soak rajma /kidney beans for minimum 6-7 hrs. Discard the water in which rajma is soaked and pressure cook for 25 minutes.

Wash and soak long grain basmati rice and keep it aside for 30 minutes.

Now in a deep pan heat ghee, add cumin, bay leaf, mace, star anise, cloves, cinnamon, and bay leaf cook for a minute on low till spices become fragrant.

Add grated ginger, sliced onion, and slit green chilies. Saute till onion start to turn pink.


Add finely chopped tomato, salt, red chili powder, garam masala powder and cook until tomato becomes mushy and pulpy.

Add ¼ cup of water and cook the masala for a minute and add cooked rajma in the pan. Stir to combine everything.

Now add soaked and drained rice to the pan and gently mix everything.

Add 350ml of water and cover to cook on medium-low heat for 12-15 minutes.

After 15 minutes open the lid to a delicious aroma of perfectly cooked Rajma pulao.

Fluf the rice gently and it is ready to serve.

Enjoy it hot with a side of raita, pickle, and papad for a tasty and quick comfort meal