BEETROOT AND MIXED VEG PULAO

BEETROOT AND MIXED VEG PULAO

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This rice dish is a whole meal in itself as along with rice I have added all the veggies and with some veg raita it becomes just awesome. This recipe is best when you want a speedy, healthy and a yummy meal for your family.
Beetroot pulao is the most colourful and flavourful pulao, and a win win recipe for moms whose kids make faces when they are given beetroot as a subzi or salad. In this pulao they can’t even make out that they are having the healthy goodness of beetroot, they will go Ga -Ga over the lovely red coloured pulao and will ask for more. So no need to tell them that its made of beetroots.
Beetroots contains number of nutrients like Magnesium, Iron, Vitamin A, Potassium and as we all know beetroot is good for increasing the hemoglobin levels and also detoxifies the body, so what more do you need? This is another recipe of “Health Bhi Swaad Bhi”, go ahead and make this recipe for your family and enjoy.
I have also posted Vegetable chop recipe using this lovely vegetable beetroot do check that out too.
Happy cooking! Do give me a feedback if you try this recipe.

fullsizerender_2RECIPE FOR BEETROOT AND MIXED VEG PULAO:

Ingredients:

  • 1 medium – Beetroot boiled, peeled and grated
  • 1 cup – Mixed veggies cut length wise and steamed (like carrots, French beans, peas etc.)
  • 1 large – Onion finely chopped
  • 1 small – Capsicum chopped into dices
  • 10 to 15 – Cloves of garlic crushed coarsely
  • 6 to 7 – Green chillies crushed coarsely
  • 2 cups – Cooked long grain basmati rice ( while cooking the rice add few green cardamoms, cloves, bay leaves, and a small piece of cinnamon, discard the whole spices when you drain out the water from the cooked rice.)
  • 1 tsp – Cumin powder
  • 1 tsp – Chilly powder
  • ½ tsp – Garam masala powder
  • ½ tsp – Jeera seeds for tempering(Cumin seeds)
  • 4 tbsp – Fresh coriander leaves finely chopped
  • Lemon juice to taste
  • A handful of fried Cashew nuts to garnish
  • Salt to taste
  • Oil to fry the masala

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Method:

  1. First of all soak the rice in water for ½ hour, then wash the rice till the water turns clear.
  2. Heat enough water in a deep vessel or dekchi to cook the rice, when the water comes to a rolling boil add the whole spices like 2-3 green cardamoms, 2-3 cloves, 2-3 black peppercorns, 1”cinnamon, 1 Bay leaf , 1 tsp oil, ½ a lemon juice and a dash of salt.
  3. Add the pre soaked, drained and washed rice in to boiling water, cook on medium flame till the rice is just done.
  4. When done drain off all the water and take out the rice on a flat plate or a tray, let it cool completely in room temperature fluff up the rice with the help of a fork. When cool discard all the whole spices.(When cooked the rice quantity should be 2 cups.)
  5. Heat a pan add 2 tbsp oil, add the whole cumin seeds and let them crackle, add onions and a bit of salt to fasten the frying process of onions, fry the onions till pink.
  6. Add the crushed garlic and green chillies to the oil along with cumin powder, red chilly powder, garam masala powder and salt to taste, cook till the raw smell of the masalas fades away.
  7. Add the pre steamed veggies and cook for a few minutes, add the boiled and grated beetroot and sauté for a while till the extra moisture from the beetroots evaporate this will take around 3-4 minutes.
  8. Now add the above cooked rice and toss the rice along with the veggies and masalas with light hands, be careful not to break the grains of rice, cook for 3-4 minutes then switch off the flame.
  9. At last add lemon juice to taste and garnish with chopped coriander leaves and fried cashew nuts.
  10. Taste the seasonings adjust accordingly.
  11. Serve hot with vegetable raita or boondi raita.

 

BEETROOT AND MIXED VEG PULAO
 
Author:
Recipe type: Rice Affairs, Veg
Cuisine: Indian
Ingredients
  • 1 medium – Beetroot boiled, peeled and grated
  • 1 cup – Mixed veggies cut length wise and steamed (like carrots, French beans, peas etc.)
  • 1 large – Onion finely chopped
  • 1 small – Capsicum chopped into dices
  • 10 to 15 – Cloves of garlic crushed coarsely
  • 6 to 7 – Green chillies crushed coarsely
  • 2 cups – Cooked long grain basmati rice ( while cooking the rice add few green cardamoms, cloves, bay leaves, and a small piece of cinnamon, discard the whole spices when you drain out the water from the cooked rice.)
  • 1 tsp – Cumin powder
  • 1 tsp – Chilly powder
  • ½ tsp – Garam masala powder
  • ½ tsp – Jeera seeds for tempering(Cumin seeds)
  • 4 tbsp – Fresh coriander leaves finely chopped
  • Lemon juice to taste
  • A handful of fried Cashew nuts to garnish
  • Salt to taste
  • Oil to fry the masala
Instructions
  1. First of all soak the rice in water for ½ hour, then wash the rice till the water turns clear.
  2. Heat enough water in a deep vessel or dekchi to cook the rice, when the water comes to a rolling boil add the whole spices like 2-3 green cardamoms, 2-3 cloves, 2-3 black peppercorns, 1”cinnamon, 1 Bay leaf , 1 tsp oil, ½ a lemon juice and a dash of salt.
  3. Add the pre soaked, drained and washed rice in to boiling water, cook on medium flame till the rice is just done.
  4. When done drain off all the water and take out the rice on a flat plate or a tray, let it cool completely in room temperature fluff up the rice with the help of a fork. When cool discard all the whole spices.(When cooked the rice quantity should be 2 cups.)
  5. Heat a pan add 2 tbsp oil, add the whole cumin seeds and let them crackle, add onions and a bit of salt to fasten the frying process of onions, fry the onions till pink.
  6. Add the crushed garlic and green chillies to the oil along with cumin powder, red chilly powder, garam masala powder and salt to taste, cook till the raw smell of the masalas fades away.
  7. Add the pre steamed veggies and cook for a few minutes, add the boiled and grated beetroot and sauté for a while till the extra moisture from the beetroots evaporate this will take around 3-4 minutes.
  8. Now add the above cooked rice and toss the rice along with the veggies and masalas with light hands, be careful not to break the grains of rice, cook for 3-4 minutes then switch off the flame.
  9. At last add lemon juice to taste and garnish with chopped coriander leaves and fried cashew nuts.
  10. Taste the seasonings adjust accordingly.
  11. Serve hot with vegetable raita or boondi raita.
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