Rice: soak regular rice for 30 minutes. boil 700ml water in a pot. Add rice, salt and oil in it. Allow it to cook well without covering it. Once the rice is cooked, cover the pot and drain out water from a thin gap, ensuring that the rice does not get out. When 99% water is drained out. Keep the pot aside, covered. The rice will get softer in the steam.

Grind/pound ingredients for chutney without water. Keep aside.

Pressure cook rajma in salt water. Heat oil in a pan. Fry onion and ginger garlic paste. Add tomatoes and fry till they are soft. Add turmeric powder. Add rajma along with its broth, the spices and chilli sauce. Boil till everything is combined well. Do not make rajma too watery or too thick. Make a consistency that is comfortable to eat with rotli/rice. Keep aside.

Assemble: apply oil/butter on the sizzler plate. Put the plate over high flame and allow it to get a little smokey. Spread the chutney over the plate and wait till much smoke releases. Next, platter rajma and rice on the plate. Cover the plate and allowing the smoke to get into the rice and rajma. Turn off the heat after 2-3 min. Serve right away.