How to prepare.
Beetroot Rice | Beetroot Pulao recipe
Ingredients:
➤1 cup basmati rice, washed and soaked for 30 minutes
➤1 large beetroot, peeled and grated
➤1 large onion, thinly sliced
➤1 medium-sized tomato, chopped
➤1 green chili, finely chopped (optional)
➤1/2 cup green peas (fresh or frozen)
➤1/2 teaspoon cumin seeds
➤1/2 teaspoon mustard seeds
➤1/2 teaspoon turmeric powder
➤1 teaspoon red chili powder (adjust to taste)
➤1 teaspoon garam masala
➤1 cinnamon stick
➤2-3 cloves
➤2-3 green cardamom pods
➤1 bay leaf
➤2 tablespoons oil or ghee
➤Salt to taste
➤Fresh coriander leaves for garnish (optional)
Instructions:
1. Cook the Rice:
a. In a pot, bring water to a boil. Add a pinch of salt.
b. Drain the soaked rice and add it to the boiling water.
c. Cook the rice until it's 70-80% cooked. It should still have a slight bite to it. Drain the water and set the rice aside.
2. Prepare the Beetroot Mixture:
a. Heat oil or ghee in a pan over medium heat.
b. Add cumin seeds, mustard seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Let them splutter.
c. Add sliced onions and sauté until they become golden brown.
d. Add grated beetroot, chopped green chili, and peas. Cook for 5-7 minutes until the beetroot is cooked through.
e. Add turmeric powder, red chili powder, and garam masala. Mix well.
3. Combine Rice and Beetroot Mixture:
a. Add the partially cooked rice to the beetroot mixture.
b. Gently mix everything together until the rice is evenly coated with the beetroot mixture.
4. Cook the Beetroot Rice:
a. Cover the pan with a tight-fitting lid and reduce the heat to low. Allow the rice to cook completely for another 10-15 minutes.
b. You can also use a heat diffuser or place a tawa under the pan to prevent burning.
5. Garnish and Serve:
a. Once the rice is fully cooked, fluff it gently with a fork.
b. Garnish with fresh coriander leaves if desired.
6. Serve:
a. Beetroot Rice can be served hot with raita, yogurt, or any side of your choice.
Enjoy your vibrant and flavorful Beetroot Rice!

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