This is the recipe for my version of Beetroot Pulao. I like this colorful, healthy Beets. The heat for this pulao comes from the MTR Pulao Powder. Green Chillis or any other brand of pulao powder can be substituted in the place of the MTR Pulao Powder.
Ingredients:
Basmathi Rice - 1 Cup (Soak in Water for 15 minutes)
Red Onions - 2 (Cut lengthwise)
A handful of Chopped Cabbage
Beetroot - 2 (Scrape the skin and dice the beetroots)
Oil for seasoning
Cumin Seeds - 1 teaspoon
Cloves - 3 to 4
Bay Leaves - 2
Salt
Garam Masala Powder - 2 teaspoons
MTR Pulao Masala Powder - 3/4 teaspoons
Method:
In a Pressure Pan, Heat oil.
Add the Cumin seeds, Bay Leaves, Cloves, then the Onions. fry the onions.
Add the diced Beetroot and the chopped Cabbage.
Add Garam Masala and MTR Pulao Masala Powder and stir.
Add Salt.
Add 2 cups of warm water. When the water comes to a boil add rice and stir well.
Pressure cook in low heat for 10 minutes.
If using a heavy kadai, cook for 20 minutes with lid.
If using a rice cooker, transfer the contents to the rice cooker and cook until done.
Serve warm with Raitha of your choice.
This is my entry to Mixed rice varieties event hosted by EC of Simple Indian Food.
This is my entry to Mixed rice varieties event hosted by EC of Simple Indian Food.
