Soak rajma overnight and boil with bay leaf and salt and haldi. Heat oil add sliced onions saute add ginger garlic paste cook till raw smell goes, add tomatoes and whole garam masala. Let it cool grind to smooth paste and add tomatoes boiled rajma.

Soak rice for half hour. Heat ghee in a cooker. Fry cashews and curry leaves keep aside, in the same ghee add zeera and when it crackles add water and salt. Add rice and cook on high flame when water is reduced lower the flame and cover and cook till rice is cooked, garnish with kaju and curry leaves serve with rajma masala top with cream.