Soak rajma for 8 hours.

Pressure cook rajma with water and salt for 30 minutes. Release pressure and drain.

Wash rice and set aside.

Grind cardamom, cinnamon, and cloves into a powder.

Heat ghee in a saucepan.

Sauté garlic and ground spices for a few minutes.

Add rice, cooked rajma, black pepper powder, salt, and 1.5 cups of water.

Bring to a boil, then reduce heat and simmer, covered, until rice is cooked.

Turn off the heat and let it rest, covered, for 10 minutes before serving.

Serve hot with raita and papad.