Step-by-Step Instructions

1. 1.Heat Oil and Sauté Whole Spices

   Heat 50ml of oil in a pan. Add 4-5 cloves, 2 bay leaves, 1 cinnamon stick, 2 black cardamoms, 1 tsp cumin seeds, and 1/2 tsp black peppercorns. Sauté for 1 minute until fragrant.

2. 2.Cook Onions

   Add 1 sliced onion to the pan. Cook for 6-8 minutes on medium heat until the onions are deeply browned and caramelized.

3. 3.Deglaze and Darken Onions

   Add 2 tablespoons of water to the pan to deglaze and further darken the onions. Cook for 2-3 minutes on medium heat until the water evaporates and the onions achieve a rich, dark color.

4. 4.Add Ginger and Garlic Paste

   Add 1 tsp garlic paste and 1 tsp ginger paste to the pan. Sauté for 1 minute until the raw smell disappears.

5. 5.Cook Tomatoes and Ground Spices

   Add 2 diced tomatoes to the pan. Cook for 4-5 minutes until the tomatoes soften and break down. Then, add 1 tsp salt, 1/2 tsp turmeric powder, 1 tsp garam masala, and 1 tsp chilli powder. Cook for 3-4 minutes on medium heat, stirring constantly, until the spices are well combined and aromatic.

6. 6.Incorporate Kidney Beans

   Add 200g of boiled kidney beans to the spiced mixture. Cook for 2-3 minutes on medium heat, ensuring the beans are well coated with the spices.

7. 7.Add Rajma Water and Bring to a Boil

   Pour in 600ml of the water used to boil the kidney beans (Rajma Water). Bring the mixture to a rolling boil.

8. 8.Add Rice and Cook

   Add 300g of soaked rice to the boiling liquid. Cook on high heat until the majority of the water is absorbed and the rice is partially cooked.

9. 9.Cover and Simmer

   Cover the pan with a lid and reduce the heat to low. Cook for 15 minutes to allow the rice to steam and become fully tender and fluffy.