Beetroot Pulao /Beetroot Rice

For the second of the pick one and do different category theme wanted to try a one pot meal with beetroot.
This pulao is a great option for for lunch box and no fancy ingredients needed to make.Here I used coconut milk to give a rich taste.If you want you can skip and use water.This pulao has a mildly sweet and spicy.A simple raita makes a great accompaniment,even it tastes well with chips.Off to the recipe.................................................

                                                                        

                                                                                                            Beetroot Pulao/Beetroot Rice         

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   Basic Information

   Preparation time ~ 15 minutes
   Soaking time ~ 20-30 minutes

   Cooking time ~ 30 minutes

   Serves ~ 2

    

  Ingredients

  

Ingredient	Quantity
Basmathi rice	1 cup
Beetroot(chopped)	1 medium size
Green chilly	3 (slit lengthy)
Onion(thinly sliced)	1 (medium size)
Green peas/pattani	1/4 cup(fresh/frozen)
Ginger&garlic paste	1 tbs
Coconut milk	1/2 cup
Cashews/mundiri	6-7(halved)
Turmeric powder	1/4 tsp
Red chilly powder	1/2 tsp
Garam masala powder	1/8 tsp
Coriander powder	1/2 tsp
Mint leaves/pudina	few leaves(optional)
Salt	3/4 tsp
Lemon juice	1 tsp
Coriander leaves	2 tbs
Oil+ghee	11/2 tbs+1 tsp

  For the Tempering

Ingredient	Quantity
Cloves/lavangam	4-5
Cinnamon/pattai	2' piece
Star anise	1 petal
Bay leaf	1

  

  Method 

• Soak the rice for 20- 30 minutes.Slice the onion and chop the beetroot to slightly bigger piece.

•  Heat a pressure pan with oil+ghee,do the tempering with the ingredients given.Fry the cashews if you are using to golden.Add in the green chilly,mint leaves and onion.Saute it with a pinch of salt till the onion becomes translucent.Add in the ginger&garlic paste,fry it till the raw smell goes off.

• Now add in the chopped beetroot and green peas,give it a mix.At this stage the spice powders and salt,mix it well till everything blends well. Now completely drain the water from the soaked rice and add it.

• Gently give it a mix,add in the coconut milk and hot water to it.Let it cook for one boil,now reduce the flame to low and cover the pan with lid.Cook for 15-17 minutes or 2 whistles.After the pressure subsides add the lemon juice and mix it well.

• Serve it with raita or chips.

• Addition of cashews and mint leaves are purely optional.
• Here I used 1/2 cup of coconut milk and 11/4 cups of hot water for 1 cup of rice.

Enjoy....................................................

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Posted in: Blogging Marathon,Lunch box,Rice Varieties