Skip to main content

Beetroot Pulao /Beetroot Rice


For the second of the pick one and do different category theme wanted to try a one pot meal with beetroot.
This pulao is a great option for for lunch box and no fancy ingredients needed to make.Here I used coconut milk to give a rich taste.If you want you can skip and use water.This pulao has a mildly sweet and spicy.A simple raita makes a great accompaniment,even it tastes well with chips.Off to the recipe.................................................




                                                                        
                                                                                                            Beetroot Pulao/Beetroot Rice         

                                                                  
   Basic Information

   Preparation time 15 minutes
   Soaking time 20-30 minutes
   Cooking time 30 minutes
   Serves 2
    


  Ingredients


  

Ingredient
Quantity
Basmathi rice
1 cup
Beetroot(chopped)
1 medium size
Green chilly
3 (slit lengthy)
Onion(thinly sliced)
1 (medium size)
Green peas/pattani
1/4 cup(fresh/frozen)
Ginger&garlic paste
1 tbs
Coconut milk
1/2 cup
Cashews/mundiri6-7(halved)
Turmeric powder1/4 tsp
Red chilly powder1/2 tsp
1/8 tsp
Coriander powder
1/2 tsp
Mint leaves/pudina
few leaves(optional)
Salt
3/4 tsp
Lemon juice1 tsp
Coriander leaves2 tbs
Oil+ghee11/2 tbs+1 tsp

  For the Tempering
Ingredient
Quantity
Cloves/lavangam
4-5
Cinnamon/pattai
2' piece
Star anise
1 petal
Bay leaf
1 


  
  Method 
  • Soak the rice for 20- 30 minutes.Slice the onion and chop the beetroot to slightly bigger piece.
  •  Heat a pressure pan with oil+ghee,do the tempering with the ingredients given.Fry the cashews if you are using to golden.Add in the green chilly,mint leaves and onion.Saute it with a pinch of salt till the onion becomes translucent.Add in the ginger&garlic paste,fry it till the raw smell goes off.

  • Now add in the chopped beetroot and green peas,give it a mix.At this stage the spice powders and salt,mix it well till everything blends well. Now completely drain the water from the soaked rice and add it.

  • Gently give it a mix,add in the coconut milk and hot water to it.Let it cook for one boil,now reduce the flame to low and cover the pan with lid.Cook for 15-17 minutes or 2 whistles.After the pressure subsides add the lemon juice and mix it well.

  • Serve it with raita or chips.




  • Addition of cashews and mint leaves are purely optional.
  • Here I used 1/2 cup of coconut milk and 11/4 cups of hot water for 1 cup of rice.




Enjoy....................................................


 Check out my fellow bloggers participating in Blogging Marathon #51 here.


Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
Post a Comment
Read more

Cauliflower Masala/Gobi Masala - No tomato Version

Coming to day 2 recipe for the blogging marathon#62,themed under no tomato gravy is a rich and creamy cauliflower aka gobi masala. As my family loves cauliflower,so it appears in my kitchen frequently in some form.I tried this cauliflower curry without tomato and used yogurt and cashews paste.The result was such an awesome and creamy curry. The chilly powder I used was bit spicy so the curry was in the spicier side so squeezed some lemon juice in the end.So adjust the spice level according to your family preference.Lets move on to the recipe.........                                                                                                                                                                                    Cauliflower Masala/Gobi Masala                                                                         Basic Information    Preparation time 15 minutes     Cooking time 30 minutes    Serves 3(generously)
Post a Comment
Read more

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/Barnyard Millet Dosa Day - 9  Davangare Benne Dosa/Butter Dosa Week 3 - Instant Dosa Varieties Day 10  -  Thakkali Dosai/T
Post a Comment
Read more