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Heat 2 tablespoons of ghee in a pressure cooker. Once hot, add 1 teaspoon of cumin seeds, 1 bay leaf, 1 cinnamon stick, 1 green cardamom, and 1 big cardamom. Sauté until the spices are fragrant, about 30 seconds.
Add 1 big sliced onion to the cooker and cook until it turns translucent and slightly golden brown. Then, add 1 tablespoon of ginger-garlic paste and 1 chopped green chili. Sauté for about 1 minute until the raw smell of ginger-garlic disappears.
Stir in 1 teaspoon of turmeric powder, 2 teaspoons of red chili powder, and 1 teaspoon of coriander powder. Mix well to combine with the sautéed aromatics.
Add 1 tablespoon of Kitchen King masala and 1 teaspoon of Kasoori Methi (dried fenugreek leaves). Sauté the spices for another minute, ensuring they are well combined and fragrant.
Pour in the purée of 2 tomatoes. Cook the tomato mixture, stirring occasionally, until the oil begins to separate from the masala, indicating it's well cooked.
Add 3/4 cup of pre-soaked rajma (kidney beans) to the cooked masala. Mix thoroughly to coat the rajma with the spices. Season with salt to taste and stir again.
Add 2.5 cups of water to the mixture and mix everything together. Close the pressure cooker lid and cook for 4-5 whistles on a low flame to ensure the rajma is tender.
Once the pressure is naturally released, open the lid. Add 1 cup of pre-soaked rice to the cooked rajma. Gently stir the rice into the rajma mixture. Add about 1 teaspoon of ghee on top of the rice for extra flavor.
Close the pressure cooker lid again and cook for 1-2 whistles on a low flame until the rice is perfectly cooked and fluffy. Once done, let the pressure release naturally before opening the lid.
Open the cooker, gently fluff the Rajma Rice with a spoon. Serve hot, garnished with fresh coriander leaves.
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