Beet Root Pulao

I have been looking high and low for new and different versions of lunch box recipes. I need to pack lunch for my daughter and she is extremely finicky with food. I already make beetroot rice for her so I figured this beetroot pulao will work and so it did! 

Peas Pulao is another favorite lunch box recipe in our house and I'm glad this dish was welcomed too! This is very easy to make, one pot meal and perfect for lunch boxes.

BEETROOT PULAO
Preparation time 15 mins | Cooking time 20 mins | Serves 2

Ingredients

• Beetroot - 1 cup, chopped
• Basmati rice - 1 cup
• Water - 1.5 cups
• Onion - 1 medium, sliced
• Ginger garlic paste - 1 tsp
• Cumin powder - 1/2 tsp
• Corainder powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Green chilli - 1
• Coconut milk - 1/2 cup
• Lemon juice - 1 tsp
• Salt - to taste
• Coriander leaves - 2 tbsp, chopped

To Temper

• Oil/Ghee - 2 tbsp
• Cinnamon stick - 1
• Clove - 2
• Cardamom - 1
• Star anise - 1
• Bay leaf - 1

Method

1. Wash the basmati rice and soak in a bowl for 20 minutes. Drain and set aside.

2. In a pressure pan or a deep vessel, add oil or ghee. Once the oil heats up, add the cinnamon, clove, cardamom, star anise and bay leaf.

3. Saute lightly for a couple of minutes. Add the sliced onions. Add salt and saute till the onions become translucent.

4. Add the ginger garlic paste. Saute unit the raw smell of ginger and garlic leaves.

5. Add the chopped beetroot and mix. Add the coriander power, cumin powder and garam masala powder. Mix well.

6. Add the coconut milk and mix everything well together.

7. Add the drained basmati rice and lemon juice.

8. Add 1.5 cups of water. Check for salt, add the chopped coriander leaves and mix well.

9. Pressure cook for 2 whistles, simmer after the 1st whistle or if your cooking in a vessel, cover the vessel and cook until all the water is gone and the rise is cooked.

10. Open the pan after the pressure releases and fluff it lightly with a fork.

Notes
1. Adding water is very important. If you add more water, you will get a mushy pulao.
2. Use good quality long grain (basmati) rice.
3. I have used 1:2 ratio (rice : water). This might change for different brands of rice. Keep that in mind while adding water. You can follow the ratio you normally do for long grained rice.
4. If you don't prefer coconut milk, add 1 cup of plain milk. Coconut milk enhances the flavor. If you don't prefer both, just add water.

Until next time,

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