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Beetroot Pulao

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Beetroot Pulao

Description

As I mentioned in my other beetroot post, I always liked beetroot growing up because of its color (PINK) when mixed with yogurt. Kingsley bought some beets over the weekend, and I did not want to make another beetroot fry, I also did not want to steam/boil it , and I did not want to make beetroot ha...

Cooking Time

Preparation Time :0 Min

Cook Time : 0 Min

Total Time : 0 Min

Ingredients

Serves :
  • 2 beetroot: grated
  • 2 onions: chopped
  • 20 black peppercorns:
  • 2 tbsps raisins: worth
  • 12 almonds sliced:
  • 12 cashews halved:
  • 2 tbsps ghee (clarified butter)
  • 20 black peppercorns:
  • 2 bay leaves:
  • 1/2tsp garam masala:
  • to taste salt
  • 12 fresh mint leaves – chopped

Directions

  • Wash the rice and let it soak in water until it is ready to go in the pot.
  • Heat the ghee in a deep pot. Start by sauteeing the bayleaves and peppercorns. Next add the onions and saute for a minute. Then add the raisins, almons and cashews and let everything saute. If you have dried apricots and figs, you can add that too, I didn’t want this to turn out SWEET, so I just kept it to the raisins.
  • Drain the water from the rice, and add the rice and saute for 3mins. Add 3 cups of water and bring it to a boil. Next add the garam masala powder – I have mentioned a measurement, but go by your taste. Add the salt and the mint leaves. Cover and cook until the rice is 50% done. I cooked this in a pressure cooker, so I just put the lid on and let it cook without a whistle.
  • Once the rice is half cooked, add the grated beets into the rice and mix gently so you don’t mush the rice. Here is where the rice turns pink and I had fear creep up a bit, but the smell was actually good, so I ignored it. Cover and cook until the rice is completely done.
Beula Pandian Thomas

Beula Pandian Thomas

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