Beetroot Pulao

 Ingredients

basmati rice  1 cup

onion 1 thinly sliced

beetroot 1cup grated

green peas 1/2  cup

green chilies to taste, slit or finely chopped

ginger-garlic paste 1 tbsp

curry leaves 10-15 leaves finely chopped

mint leaves 2ntbsp optional

salt to taste

coriander leaves 2 tbsp chopped

fresh lemon juice  1 tbsp

water 2 cups more/ less (depends on rice quality)

oil  2 tbsp

jeera / cumin 1 tsp 

bay leaf 1

cloves 2 

cinnamon 1 small stick 

cardamom 2 

turmeric pdr 1/2 tsp

garam masala 1 tsp

coriander pdr 1 tsp 

 

Instructions

Add oil, and once it heats up, add a bay leaf, cinnamon stick, cardamom, cloves, curry leaves, and cumin seeds. Saute for about 30 seconds until the spices are fragrant and aromatic. Then add green chilies, ginger-garlic paste, and saute for another minute until the raw smell goes away. Then add sliced onions, Saute for 2-3 minutes until translucent - stir regularly. Add green peas, grated beetroot, and cook for another 2 minutes. Add turmeric powder, coriander powder,  garam masala, and mix well. Then add rinsed basmati rice, water, salt, and give a stir. Close the  pressure cooker lid, place the weight, and cook for 2 whistles on medium flame. Let the pressure release naturally.Now add lemon juice and mix well ( optional)Serve the pulao with cucumber- tomato raita, roasted papad and some dal to make it a complete meal.

Tips & Variations:

1. If you are soaking rice before, then add 1.25 cups of water for 1 cup of rice.
2. I added green peas along with the grated beets. You can also add potatoes, bell peppers, carrots.

 

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