PREPARATION

1. In a bowl, add 260 grams kidney beans, 800 milliliters water and soak for overnight.
2. Take a pressure cooker, add the soaked kidney beans, 1.3 litres water, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 4 - 5 whistles.
4. Remove it from heat and keep aside.
5. Take a skillet, add 500 milliliters water, 230 grams onions, 1 tablespoon garlic, 1 tablespoon ginger and mix it well.
6. Bring it to a boil.
7. Boil for 5 - 7 minutes on medium heat.
8. Remove it from heat and transfer this into a blender.
9. Blend it into a puree and keep aside.
10. In a blender, add 300 grams tomatoes, 1 tablespoon green chili and blend it into a smooth puree.
11. Take a heavy skillet, add 1 bay leaf, 3 pods cloves and stir well.
12. Then, add the blended onion puree and mix it well.
13. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.
14. Now, add the blended tomato puree and mix it well.
15. Cook for another 5 - 7 minutes on medium heat.
16. Add 1/4 teaspoon turmeric and stir well.
17. Add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1/2 teaspoon paprika and mix it well.
18. Then, add the boiled kidney beans and mix it well.
19. Cook for 8 - 10 minutes on medium heat.
20. Add 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek and mix it well.
21. Add 1 tablespoon coriander and mix it again.
22. Cook for 5 - 7 minutes on medium heat.
23. Remove it from heat.
24. Take a heavy skillet, add 1.7 litres water, 1/2 teaspoon salt, 250 grams soaked brown rice and mix it well.
25. Bring it to a boil.
26. Boil for 8 - 10 minutes on medium heat.
27. Remove it from heat and drain the rice.
28. Serve with prepared oil free rajma.