Soak rajma overnight, then pressure cook with enough water and salt for rajma

wash and soak for 15 minutes

First, add ghee to the pressure cooker

Turn on the stove to medium flame and heat

Add cinnamon, bay leaf, cardamom, clove, and fennel seeds; splutter

add onion, and ginger garlic paste; mix well and saute till onion turns translucent

Furthermore, add biryani masala, garam masala, required salt, and cooked rajma; quick mix

add curd; saute for a minute

Add rice and mix well

Furthermore add coconut milk, and water; bring to boil

add sesame oil; mix gently and make sure nothing is stuck to the pan

pressure cook for two whistles; turn off the stove

After the pressure subsides naturally, open the cooker

Gently fluff the rice