Rajma & Spinach Pulao

One pot meal works awesome if you are lazy to cook or feel bored to cook an elaborate dish. However we dont need any specific reason to cook one pot meal. Obviously i love to make quite often some easy peasy one pot meal just to feed quickly my family especially my H as he carry his lunch with him. One pot meal can be prepared in a jiffy if you are making them through pressure cooker. Pressure cookers are life saver, this vessel is quite enough to make quickly some fabulous pulaos if you are planning to make for your lunch or else something special or quick for your sunday brunch.

My today's recipe goes for an interesting pulao with rajma and spinach. Since i had some leftover cooked rajma i simply prepared this pressure cooker method pulao for our sunday lunch, everytime i make pulaos i dont forget to add some healthy stuffs in it. This time i went for some finely chopped spinach leaves and the addition of spinach make this pulao more healthy and delicious as well. This pulao goes for this week's blogging marathon as my theme goes for Cooking for 1. This delicious pulao served along with a simple raita or else with a rich side dish makes an excellent lunch or dinner.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49.

1cup Basmati rice (soaked for 15minutes)

1cup Cooked kidney beans/Rajma

1cup Chopped spinach leaves

1no Bayleaf

2nos Cloves

1no Cinnamon stick

1no Onion (chopped)

3nos Tomatoes (chopped)

1tsp Ginger garlic paste

1/2tsp Cumin powder

1/2tsp Red chilly powder

3nos Green chillies (slit opened)

Salt

Oil

Heat the enough oil in a pressure cooker, add in the bay leaves, cloves and cinnamon stick and fry until they turns brown.

 Add in the chopped onions,slit opened green chillies, cook for few minutes.

Add in the tomatoes, ginger garlic paste and cook until the tomatoes turns mushy.

Add in the kidney beans, chopped spinach, cumin powder and red chilly powder and mix well. Stir in the salt with 1 cup of water and simmer for 10 minutes.

Add in the rice with another cup of water.

Put the lid and cook for three whistles.

Turn off the heat and let the rice rest for 5 to 10 minutes.

Serve with raita or papads.