1) Soak the rajma in water for 5-6 hours, pressure cook till done, in just sufflcient water adding a little salt bay leaf and keep aside
2) Cook the rice in salted water adding a bay leaf and 1 cinnamon stick, drain when just done, stir in a teaspoon of butter, remove the cinnamon stick and keep aside
3) Make a powder of 1 stick of cinnamon, cloves and peppercorns and keep aside
4) Heat 2 teaspoons of oil and 1 tablespoon of butter on a low flame in a non-stick deep pan, immediately add the sausages cut into rings saute for a while and add the chopped green pan of the spring onion, cubed capsicum and
saute again for a few minutes
5) Mix in the drained cooked rice, taste for seasonings and keep aside
6) Heat the remaining oil in a non-stick kadhai, add ajwain, sliced spring onion (mostly the white part), finely chopped garlic and saute for a few minutes
7) Add the red chili powder, and the cloves, cinnamon and peppercorns powder, give a stir and mix in the tomato puree
8) Add the cooked rajma, keep stiffing till most of the moisture is reduced
9) Adjust the seasoning
To Assemble:
I) Grease a big glass deep dish that is flat bottomed, place half of the rajma mixture at the bottom
2) Sprinkle 1/3rd of the grated cheese evenly on this
3) Make a layer ofhalf of the cooked rice, capsicum, sprmg greens and sausages mixture
4) Make a layer of the remammg rajma mixture
5) Sprinkle 1/3rd of the grated cheese evenly on the rajma
6) The last layer would again be of the rice mixture, followed by the remaining grated cheese
7) Dot with butter and heat in a microwave for 5-7 minutes till nicely hot
8) Serve with crispy wafers and a tall glass of fresh lime juice