Ingredients
Produce
- • 1 Bay leaf
- • 1 Beet or beetroot
- • 1 tsp Coriander
- • 1/2 tbsp Garlic
- • 1/2 tbsp Ginger
- • 1/2 cup Green peas
- • 1/2 Onion
Condiments
- • 1 tbsp Lemon juice
Pasta & grains
- • 1 cup Basmati rice
Baking & spices
- • 1 inch Cinnamon
- • 1/2 tsp Garam masala
- • 1/2 tsp Kashmiri red chili powder
- • 6 Peppercorns, Black
- • 2 tsp Salt
- • 1/4 tsp Turmeric, Ground
Oils & vinegars
- • 1 tbsp Ghee or oil
Nuts & seeds
- • 1/2 tsp Cumin seeds
Liquids
- • 1 1/4 cup Water
Other
- • 3 Cloves (laung)
- • 1 Star anaise
Instructions
- Start the instant pot in sauté mode and heat it. Add ghee, cumin seeds and whole spices and sauté them for 30 seconds until the cumin seeds change color.
- Add the sliced onions, ginger, garlic and sauté for 3 minutes.
- Add the beets, green peas and spices. Mix well.
- Add the rice and water to the pot. Stir the ingredients in the pot. Close the lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode for 4 minutes at high pressure.
- When the instant pot beeps, do a 10 minute NPR. This means let the pressure release naturally for 10 minutes, then release the pressure manually.
- Add the lemon juice and fluff the rice.
- Beet Pulao is ready. Enjoy with homemade yogurt or raita.
Stovetop Method
- Follow the same steps in a large pot on medium-high flame. Add the rinsed rice and water to the pot. For stovetop method, increase the amount of water to 2 cups for each cup of rice.
- Bring to a boil, then simmer, cover and cook on low heat until the rice is cooked and all the water is absorbed. (If using a stovetop pressure cooker, cook for 1 whistle)
- Fluff the rice with a fork. Add lemon juice and enjoy the pulao!
Notes
Whole Spices: Adding whole spices is optional. You can enjoy this beet pulao even if you don’t have all the whole spices in your pantry.
Veggies: I added green
peas along with the beets, as that is what I had at hand. Other
possible options to add are potatoes, bell peppers, carrots and edmame.
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