Beetroot Pulao

Description

Simple yet tasty pulav / pulao made with beetroot. There are numerous ways to make this depending personal palate preferences. Colour and intensity of the flavour depends on which form, this veggie is added. Pulav made with beet juice and grated beets tend to be too strong, adding little mixed vegetables makes it colourful and mild for easy intake.

Beet Pulav / Beetroot Pulav / Beet Pulao / Beetroot brinjee / Beetroot

Ingredients
1 no	Beetroot (medium size)
1 cup	Choice of mixed veggies
2 nos	Onion
½ tsp	Ginger & garlic paste
4 nos	Green chili (slit open)
3 pinch	Turmeric powder
½ tsp	Red chili powder
1 tsp	Coriander /dhania powder
1½ tsp	Salt (or to taste)
2 cup	Basmati rice (raw)
2 cup	Coconut milk
2 cup	Water
2 nos	Bay leaf
2 nos	Cinnamon stick (small)
2 nos	Cardamom
3 nos	Cloves
¼ tsp	Cumin seeds
10 nos	Curry leaves
5 stks	Coriander leaves (for garnishing)
3 tbsp	Oil
1 tsp	Ghee (optional)

Instructions

Wash, peel the beet and cube them into bite size pieces. Wash the mixed veggies(green peas + diced carrots + cut beans) and keep aside. Heat oil in pan, splutter curry leaves and cumin seeds, sizzle the whole garam masalas(cinnamon + cloves + cardamom) along with bay leaf. Add the green chilies and chopped onions. Fry them till translucent, add the ginger garlic paste along with the veggies and fry over low flame for few seconds. Add the turmeric, red chili powder, coriander powder and salt. Saute for few minutes to coat the masala and swtich off.

Wash basmati rice and add the prepared veggie blend along with 2 cups water and 2 cups coconut milk. Let this soak for 10 minutes and then cook either in a pressure cooker upto 2 whistles or in a regular electric rice cooker. When done drizzle ghee and garnish with chopped corainder leaves. Mix gently after cooling for few minutes. Serve hot with raita and chips.