Soak kidney beans in water for over night. After 8 hours drain and discard the water from kidney beans and add a cup of fresh water and cook up to 4 whistles. Turn off the heat and allow the pressure cooker to cool naturally.

Open the pressure cooker and reserve the cooked kidney beans with the liquid. Drain the liquid from cooked kidney beans and keep it aside until needed.

Soak basmati rice for at least half an hour before cooking.

In a saucepan, heat oil add the cumin seeds, bay leaf, cinnamon stick, cloves, cardamom and saute until the nice aroma comes out. Add sliced onion, green chilies and cook until onion becomes soft.

Add ginger garlic paste, mix well and cook until it loses its raw smell.

Add chopped tomatoes and cook until it becomes soft and mushy. Add salt, turmeric powder, coriander powder, red chili powder and mix well. Cook until the spices lose its raw smell.

Add mint leaves, coriander leaves, cooked kidney beans and mix well.

Add soaked rice and saute for 10 - 20 seconds. Add 2.50 cup of water and 0.50 cup of reserved liquid from kidney beans. Bring it to a boil and check for the salt.

When its starts boiling cover the pan with a lid and cook until all the water content absorbed the rice completely. Open the lid and mix the rice gently using a spatula. Rajma pulao is ready to be served.