Rajma Biryani

1. Soak Rajma overnight and pressure cook for 3 whistles or until rajma is soft 2. Soak rice for 30 mins 3. Take a cooker, add ghee and let it heat up. After that add cardamon, cinnamon stick, bay leaves, cloves and let the aroma mox well with the ghee 4. Add onions and fry until golden brown. And salt to speed up the process 5. Add ginger garlic paste, and fry until the raw smell leaves. 6. Add tomato, turmeric pwdr, biryani masala, kashmiri chilli pwdr anf fry well. Until the tomatoes are mashed up nicely and ghee starts to ooze out. 7. Add mint leaves, corriender leaves, curd and lemon juice and mix them well. 8. Add the cooked Rajma and stri in for few mins 9. Add the rice and required water. (1 : 2 ratio for basmati rice). Use the left over rajma boiled water. 10. close the cooker and cook it in medium flame for 1 whistle. 11. Enjoy it hot with curd or Raitha. some papads alao if it is allowed in your macros. 😊😍🍽