Beetroot Pulao

Pulao is a rice dish that i cook quite frequently especially when i am in a hurry & have limited time. Its a one pot meal with with a variety of vegetables ,rice &  condiments( masalas) mixed together & then cooked in a pressure cooker. I only had beetroot in a refrigerator & i have never used beetroot for anything else but as a side dish(upkari), so i thought why not i try it out for pulao/ pilaf.

I have had this recipe written long time back never tried it so i went ahead & it was the best decision...I enjoyed the taste & it looked appealing, The reddish pink color mixed with the green of the coriander leaves looked a perfect color match. I cooked it in coconut milk  giving it a sweet flavorsome taste. Do try this one out you will end up cooking it frequently all the big kids & the little kids will love it....    

Preparation time:5-10 mins.
Cooking time: 10-15 min
Serves:2
 Ingredients:

• 1 cup basmati rice.
• 100 gm beetroot.
• 7 green chilies.
• 2 cups thin coconut milk.
• 1/ 100 gm onion.
• 2 medium tomatoes.
• 4 clove garlic.
• 1/4''ginger.
• 1/8 cup coconut oil.
• 1/4 cup chopped coriander leaves.
• 1/4 cup mint leaves.
• 1/2 tsp shahajeera.
• 1 tsp coriander powder.
• 1/2 tsp turmeric powder.
• 1/2 tsp jeera/ cumin powder
• 1 tsp red chilli powder or according to your taste.
• Few cashew nuts.

Whole garam masala : 1 black cardamom, 2 green cardamom,2''cinnamon, 1 star anise, 4 cloves.

Method:

• Wash the rice well drain the water & keep aside.
• Wash the beetroot,peel the skin & mince it finely.
• Blend coarsely the garlic, ginger & green chilies.

• Roast the rice in 1 tsp coconut oil for 5 min on medium flame & keep aside.

• Heat oil in a pressure cooker add in the shahajeera, whole garam masala & thinly sliced onions saute till light brown.

• Add cashew nuts,coarsely ground ingredients & keep stirring for 3 mins.

• Add the coriander powder,turmeric powder,chilly powder,salt to taste ,jeera powder,chopped tomatoes & cook till tomatoes are cooked.

• Add the coriander leaves,mint leaves & minced beetroot saute for 3 min.

• Pour in the coconut milk mix well allow it to boil.

•  Add the rice mix well,close the cooker & cook for 2 whistles.

• Take off the flame when the pressure drops open the lid & fluff it lightly with a fork.

• Garnish with coriander leaves.
• Serve hot with Cucumber Raita & Tangy Spicy Tomato Pickle 😋     

        

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