Soak the dry rajma overnight or for 8 hours in plenty of water. Drain the water and place the rehydrated beans in a small pressure cooker with 2 cups water. Pressure cook for 3 whistles and 5 minutes on sim. When the pressure subsides, open the cooker, drain the cooked rajma and keep aside. The rajma should be cooked thoroughly yet hold its shape.

Peel and coarsely mash the garlic with a mortar-pestle. Peel and slice the onions. Slice off the root part of the spring onions and discard. Slice the white and green portion thinly and keep aside.

Wash the rice 2-3 times and drain the water, keep aside.

In a small pressure cooker, heat ghee. Add the bay leaf, cloves, cinnamon, cumin seeds, cardamom and asafoetida. Stir for 30 seconds on medium heat.

Add sliced onions and spring onions, saute for 2-3 minutes. Stir in the cooked rajma.

Add the washed rice, salt, red chili powder, garam masala. Stir until combined.

Pour 2 cups water into the cooker. Once this comes to a boil, close the cooker lid with the 'weight'. Switch off the flame after 2 whistles.

When the pressure subsides, open the cooker and fluff up the rice. Remove into a hot casserole.

Serve hot with raita and roasted papad for a complete meal.