Soak basmati rice for 30 minutes. I usually soak rice and then pressure cook beans, chop veggies. By the time all this prep work is done, rice will be soaked nicely.
Chop the veggies. Adding veggies to this pulao is optional but I always include them.
Heat the pressure cooker and add oil. I usually use the same cooker in which I cook the beans. Once beans are cooked, I take them into a bowl and use the same cooker for making the pulao.
Once the oil is heated up, add whole spices and chopped ginger.
Once spices get heated up, add chopped onions and fry for 3 - 4 minutes.
Now add chopped veggies. Use veggies of your choice and according to the season.
Let the veggies cook for 5 minutes and then add boiled rajma. Save water in which rajma is cooked. I usually use this water to cook the pulao and add plain water if it is not sufficient.
Add turmeric powder, red chili powder coriander seeds powder and salt. Mix everything well.
Now add soaked and washed basmati rice.
Add water and adjust salt. Water should taste a little salty so that the final dish will have adequate salt.
Pressure cook on medium to high flame for 1 to 2 whistles (around 7 to 8 minutes)
Once pressure is released, add finely chopped coriander leaves and rajma pulao is ready to serve. If you have time, leave it aside for 10 more minutes and rice will become fluffy.