Name: Beetroot pulav recipe by Shoba Bharathraj at BetterButter
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: Grinding masala :; Green chillies - 5; Onion - 1 big, roughly chopped; garlic cloves - 4; Clove - 3; Cinnamon stick - 1 small piece; Star anise - 3; Khus Khus - 1 tbsp; Coriander leaves - a handful; Pudina leaves - a handful; Other Ingredients:; Beetroot cubed - 2; Carrot cubed - 3; Potato cubed - 1; Onion sliced - 2; Bay leaf - 1; Garam Masala; Cashews - 6(optional); Tomato chopped - 1; Basmati rice - 1 cup; Hot Water - 2 cups; Salt to taste; Ghee - 1/2 cup

ABOUT Beetroot pulav RECIPE

Delicious meal suitable for sudden guests, kids lunch boxes and a sunday brunch.

Ingredients Serving: 4

Grinding masala :
Green chillies - 5
Onion - 1 big, roughly chopped
garlic cloves - 4
Clove - 3
Cinnamon stick - 1 small piece
Star anise - 3
Khus Khus - 1 tbsp
Coriander leaves - a handful
Pudina leaves - a handful
Other Ingredients:
Beetroot cubed - 2
Carrot cubed - 3
Potato cubed - 1
Onion sliced - 2
Bay leaf - 1
Garam Masala
Cashews - 6(optional)
Tomato chopped - 1
Basmati rice - 1 cup
Hot Water - 2 cups
Salt to taste
Ghee - 1/2 cup

Instructions

Shallow fry all the ingredients listed under grinding masala section except coriander leaves and pudina leaves. Cool the mixture. Add coriander leaves and pudina leaves and grind to a smooth paste.
Take a pressure cooker. Heat it and add ghee. Saute onions, bay leaf and cashews. Then add vegetables and fry for 2 minutes. Add tomatoes.
Now add rice soaked in water for 30 minutes and then drained.
Add ground masala and garam masala. Fry for 5 minutes.
Add salt and hot water 1 inch above the rice level. Close the lid and pressure cook for 3 whistles.
Switch off the flame and let the cooker cool. Open the lid and mix well.
Serve hot with raita.

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