Ingredients:

• 2 Cups – Rajma (soaked for 4-5 hours)
• 1 Cup – Rice
• 3 – Red Tomatoes (Cut into small pieces)
• 2 tbsp – Biryani Masala
• 1/2 tsp – Clove Powder
• 3 tsp – Salt
• 3/4 tsp – Cardamom
• 1/2 tbsp – Red Chilli powder
• 3 tbsp – Oil
• 1 tsp – Jeera
• 1 Cup – Yogurt (Dahi)

Method:

1. Pressure cook the rajma till done.
2. Cook the rice by adding 1.25 cups water in cooker.
3. Put oil in kadai and add jeera and when it splutters, add the tomatoes and saute it until the oil separates out.
4. Add all the masala and mix it well.
5. Add about 3 tsp of dahi and the cooked Rajma (drain all the water out).
6. Cook the Rajma until it becomes thick.
7. Serving the Biriyani:
8. Take a square pan and put a layer of rice in the pan and pour about 2 tbsp of dahi and sprinkle little biriyani masala.
9. Next, put the cooked rajma.
10. Lastly put another layer of rice, curd, masala and garnish it with coriander.

Recipe courtesy of Amee Doshi