Soak kidney beans for at least 8 hours.

Cook soaked kidney beans in a pressure cooker with salt until soft.

Drain excess liquid from the cooked kidney beans.

Rinse basmati rice and set aside.

Pound cardamom, cinnamon, and cloves into a fine powder using a pestle and mortar.

Heat ghee in a saucepan.

Add garlic and spice powder to the ghee and stir-fry until fragrant.

Add rinsed rice, cooked kidney beans, black pepper powder, salt, and 1.5 cups of water to the saucepan.

Bring the mixture to a boil, then reduce heat to low.

Cover the pan and simmer until the rice is fully cooked and the water is absorbed.

Turn off the heat and let the Rajma Pulao rest for 10 minutes before stirring.

Serve the Rajma Pulao with Punjabi Kadhi or Palak Raita and Masala Papad.