BEET PULAV

Beet roots, also called as Beets, are one of the most recommended vegetables list in my kitchen. I make it a point to add them once a week at least in some form or the other. Beets lower blood pressure,boost one's stamina, has antioxidants, rich in fibre, and studies proclaim, beets contain a variety of unique nutrients, which no other vegetable has.
So, I made a Pulav variety with these rich beets and  fresh green peas, and served with Banana  stem-Pomogranate raita(to follow)

Ingredients

Basmati - 1 cup, soaked in water for 10 minutes & drained

Grated beets - 1 cup

Fresh green peas - 1/2 cup

Onion - 1, chopped lengthwise

Bay leaf - 1

Red chilli powder - 1/2 tsp

Thin coconut milk - 1/2 cup

Water - 1 1/4 cups

Salt to taste

Fresh chopped coriander leaves for garnishing

To be ground coarsely

Green chillies - 2

Cardamoms - 3

Cinnamon - 2 small sticks

Cloves - 3

For seasoning

Cooking oil+ Ghee - 4 tbsps

Jeera - 1 tsp

Ginger-garlic paste - 1 tsp

Recipe Cuisine: North Indian; Category: Lunch/Dinner

Prep time: 10mts; Cooking time: 10-12 minutes

Serves 3

Vegetables and spices

Coarsely ground spices, above mentioned, and topped with ginger-garlic paste and chilli powder

Rice soaked for 10 minutes and drained

In the direct Pressure Cooker, oil and ghee added, and jeera seasoned.

Onions, along with the coarsely ground paste, ginger garlic paste and chilli powder added and sauteed

Grated beets and fresh peas added

                                                         Drained rice goes into the pot.

1/2 cup thin coconut milk and water added.

Close the lid, when steam comes, lower flames to sim, close the cooker vent with a small cup, and cook for 10-12 minutes. Allow 2 minutes to rest, and open....the beautiful coloured, highly nutritious, steaming hot  pulav is ready to tickle your taste buds!!! Garnish with coriander leaves.

Categories: Rice Varieties