Soak rajma for 8 hours or overnight.

Cook the rajma till 4-5 whistles. Add 1/2 cup of water while cooking the rajma. Add a little salt too.

Soak basmati rice in 1/4 cup of water. The water we have used in cooking the rajma will be used for the pulao too. So 1/4 cup of water is enough.

Finely chop the onions and tomatoes.

In a pressure cooker add oil and throw in the cardamom, bay leaf, clove, and ginger garlic paste.

Saute it for a few minutes in a low flame and add the chopped onions. Cook for a few minutes.

Add in the chopped tomatoes and cook for 2 minutes on a low flame. Add in the red chili powder, green chili, cumin powder, coriander powder, and rajma masala (garam masala). Add in finely chopped coriander leaves and mint leaves. Add salt. Remember that we added salt while cooking rajma too. So add accordingly.

Add the cooked rajma. Do not discard the water. Measure the water and keep 1/4 cup for cooking the pulao. Already we added 1/4 cup to the rice.

Add the rice and water. Mix well and cover it. Cook till one whistle and put in the lowest flame for 7 minutes.

Let the pressure subside on its own.

Fluff the rice with a fork. You can either pack it for lunch or serve it hot for lunch too.