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

Sweet Adai /Inippu Adai

Today is the final day for the Cooking Carnival in mega Blogging Marathon edition ans I like to end the series with a sweet note. Coming to the recipe its a sweet adai which is often made in our households for quick neivedhyam for offering to god..So many variations can be made using wheat flour,maida,ragi flour and sometimes with semolina. Today's version I used both wheat and all purpose flour along with rice flour.Since sweetener is used to make the batter this adai needs to be cooked in a medium flame,otherwise the color will turn dark.Here I used jaggery,even palm sugar and brown sugar can also be used.                                                                                                                                                                                                                      Sweet Adai/Inippu Adai                                                                         Basic Information    Pre
Post a Comment
Read more

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 Onion Pakoda

We are entering the last week of blogging Marathon #50 and for this week I chose,pick one category or do 3.For this theme already 3 set of lists such as snack,potato based and fried were given.We need to choose either 3 dishes from the same category or one from each of the list. For day 1 I am sharing  a pakoda with sliced cauliflower and onions,as its listed  in the snack category.As we had a snow last week we wanted to have some crunchy snack.So made this pakodas for evening snack along with a cup of tea. Here I used the homemade made pakoda mix ,if you don't have it,go ahead and use the gram flour and rice flour.This version is a slightly crispy and crunchy variety,lets move on to the recipe...........................                                                                                                                                                                               Cauliflower Onion Pakoda                                
Post a Comment
Read more