Rajma Pulao

Ghee + Oil - 3 tbsp.

Whole Garam Masala - Cinnamon - 1 stick, Clove - 4, Cardamom - 2, Bay Leaf - 1, Star Anise - 1

Cumin seeds - 1 tsp

Onion - 1, chopped

Green Chilli - 2, slit

Ginger Garlic Paste - 2 tsp

Tomato - 1

Rajma - 1/2 cup, washed, soaked overnight, and pressure cooked with salt and 2 cups water for 3 whistles

Salt & Pepper

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Fennel Powder - 1 tsp

Garam Masala - 1 tsp

Rice - 2 cup ( Seeraga Samba or Basmati), soaked in Water for 30 min.

Lemon Juice

Cilantro

Heat ghee and oil in a pressure cooker.

Temper whole garam masala and cumin seeds.

Add onion and green chili; cook until the onion turns translucent.

Add ginger garlic paste and cook until the raw smell goes away.

Add the tomatoes and cook covered until soft.

Add the rajma and mix well. Season with salt, pepper, turmeric, chili, fennel, and garam masala powder. Cook covered for 3 minutes.

Now add the rice and mix well so the masala coats all kernels of the rice.

Finally, add 4 cups water and cook covered for 12 minutes on medium heat and 5 minutes on simmer.

Garnish with lime juice and cilantro.

Serve hot with raita.