Rajma Masala Rice

In summer although we look out for something cool like ice creams, smoothies or drinks often, still we have to fill our tummy with some food to meet the nutritional requirements for our body.  Since aircondtioning the kitchen is not in reality here, the best way is to keep the cooking simple and quick, at the same time nutritious.
So I always look for one pot meal which is filled with grains, vegetables and pulses, which makes life much more easier.  This is one such meal which can be made in minutes.  Rajma can be replaced with any other pulses or mix of vegetables too.  Well, there isn't much to talk about anything else today, so let's move on to the recipe now.

Preparation Time: 10 minutes
Cooking Time: 20- 30 minutes
Serves 4

Ingredients:
Basmati Rice- 2 cups
Dried Red Kidney beans- 1/2 cup
Onion- 1 big sized ( chopped finely )
Tomato- 1 big sized ( chopped finely)
Ginger garlic paste- 2 tsp
Green chilly- 1
Biryani masala powder- 3 tsp
Cinnamon stick-1/2 inch stick
Cumin seeds- 1 tsp
Coriander leaves- 4 stalk chopped finely
Mint leaves - 2 stalk chopped finely
Oil- 1 tbsp
Salt to taste

Method:
Soak the kidney beans in water for 3 hours and cook it in a pressure cooker for 3 to 4 whistles.
Heat oil in a heavy bottomed vessel or pressure cooker.  Add cinnamon stick and cumin seeds.  Add ginger garlic paste, onion and saute well until the raw smell goes. Then add tomatoes and saute well. Cover the vessel with a lid and cook until tomatoes gets mashed up. Add biryani masala powder, green chilly, coriander and mint leaves.  Add the cooked kidney beans, rice, salt and 4 cups of water. If using a pressure cooker, cook upto 2 whistles.  In a normal vessel, keep the flame in medium to low and cook until the rice is done.  Serve the rice warm with just raita or any curries.