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