Switch off the heat and drain the starch water by pouring the rice and water over colander. Cook for 15 minute and then reduce the heat let it cook till the rice in completely soft but not mushy. When water starts to boil, add rice and salt. Take it out in a serving bowl and garnish it with coriander leaves. With Open lid, let it simmer for 5 minutes at low flame. Adjust the water as per the gravy requirement. Now with the help of ladle mash a table spoon of Rajma. Let it cook for 30 minutes on the low flame.(if the rajma is cooked for more time it becomes more tastier as all the spices gets into it). Add the cooked rajma along with butter and one cup of water. Cook for 7-8 minute till the mixture leaves oil. Then add ginger and tomatoes and the spice mixture from the bowl. Add the garlic and green chili, cook for a minute. Add the chopped onions cook for 7-8 minute until onions turns golden brown in color. Take a small bowl add all the spices, chili powder, turmeric powder, cumin powder, coriander powder, salt and pepper. Cook them for 20 to 30 minute till the rajma are soft and tender. Do not use this water as this causes indigestion. Rajma recipe also known as rajma masala is a North Indian dish made with kidney beans, onions, tomatoes, spices and herbs. Throw away the water in which the rajma were soaked. Take a pan, add 3 cups of water along with soaked kidney beans and a pinch of salt. Wash the rajma and soak them overnight or for 6 – 8 hours. 1 tbsp coriander leaves (finely chopped). 1 cup red kidney beans (used chitrre rajma). Else sometime, water will be one side, beans will be one side. This wil give nice thick consistency to the gravy. Just gentle mash from beind the ladle will do. Don't overmash rajma and make it fully paste. If the tanginess from tomatoes are not sufficient, you can add little aamchoor powder too. I love its flavour and hence like to add it to most of North Indian style curry's. Addition of kasoori methi is purely optional. If this process is hurried rajma masala doesn't taste that great. 
Nicely frying onion tomato paste till it leaves oil is very very important step. in that case you can add a pinch of cooking soda while cooking in the cooker. If your kidney beans is old stock, then it will take long time to cook properly. 
Under cooked rajma spoils tummy and also curry taste however to see they should have retained its shape.
Proper cooking of rajma,is very important. Just rinse under the water and they are ready to use. If using canned beans then no need to soak or pressure cook them. Tastes more yummier !! Absolute finger licking !! yes save them and relish them next day too. Finally here is my family favorite rajma masala recipe. Finally i clicked them couple of days back when i had made them for our anniversary and was determined to post it this time. i don’t know how many times i have prepared this Rajma masala but somehow they have always missed photoshoot stage. Not just my hubby ,i know this famous Punjabi dish is loved throughout India by almost all. My hubby just loves this creamy, spicy curry both with chapathi n rice and can have it in all 3 meals of the day. Rajma Masala is basically a curry made from cooked red kidney beans which is later simmered in onion tomato base and few other Indian spices. 
Today i have a very very famous North Indian dish for you all… just like for South Indians Comfort meal equates to Rasam, Sambar… For Punjabi’s its ” Rajma / Rajma Masala / Rajma Curry ”.
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