Beetroot Pulao

This is a delicious and comforting one-pot meal with aromatic spices. Beetroot adds an amazing red to pink color to the pulao depending on the type of beetroot and a perfect recipe to go into Valentine's Menu. This pulao is vegan and hence a great choice of main dish for any gathering with vegan guests. This can be served with chips and raita if preferred.

 

Beetroot is an amazing vegetable and rich in antioxidants. This nutrient loaded veggie can be used in many ways from appetizer to dessert. The spice levels can be adjusted according to the needs as kids would love to have this. We like it medium spicy, adjust the heat as per your requirement. I add peas to this to give a protein boost. Adding paneer or tofu during the last 10 minutes of steaming is also a great way to add more proteins.

Beetroot pulao is very easy to make. This is made best with Basmati rice, though any rice can be used. Just adjust the water according to the rice used. Onions, ginger-garlic paste are sautéed with tomatoes and shredded beetroot along with whole spices, and rice and water are added and cooked to perfection. Doesn't this one-pot meal sound amazing! This is a great one-pot meal for Valentine Menu. This could be paired with Beetroot Salata for a perfect pink-purple themed party.

September is National Rice month and we are celebrating that by sharing rice recipes in our Foodie Extravaganza group. Camilla is hosting this month's event. Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page.

 I am also linking this to Sundays on Silverado and Wonderful Wednesday.

Ingredients

Serves 6

Basmati rice - 1.5 cups

Water - 2 and 3/4 cups plus 2 tbsp

Salt - 1 and 2/3 tsp

Oil - 3 to 4 tbsp

Beetroot - 1.5 cups, shredded thin

Tomatoes - 1 cup, chopped

Onion - 1 cup, thinly sliced

Ginger - 3-in piece

Garlic - 5 cloves 

Mint, 1/4 cup, packed, chopped

Thai chili - 5 to 7

Peas - 1 cup, fresh or frozen

Cinnamon- 3-in piece

Cloves - 5

Cardamom- 2

Black cardamom - 1

Bay leaves - 2

Cumin - 1/2 tsp

Fennel seeds - 1/2 tsp

Cilantro - 2 tbsp, chopped, for garnish

Method

Grind the ginger, garlic, and Thai chili with two tablespoon water and grind to a paste.

Heat oil in a Dutch oven or a heavy-bottomed pan. Add the spices and fry for 30 seconds. When they are aromatic add the onions and slit Thai chili. Sauté for 3-4 minutes for the Onion to turn soft and translucent. Add the ground ginger-garlic-chili paste and sauté for another 3 minutes. Next, add the shredded beetroot and tomatoes.

Cook for 3-4 minutes and when tomatoes become soft, add the rice, mint, and peas. Sauté for 2 minutes. Add salt and water and let it begin to boil.

Let the rice cook and absorb more than half the liquid.

Lower the flame, cover, and cook for 10 minutes.

Fluff it with a fork, cover for another 5 minutes.

Garnish with cilantro and serve with chips and/or raita.

Here are the recipes we shared today to celebrate #NationalRiceMonth. Thanks, Camilla!

• Arroz Rojo (Mexican Red Rice) by Palatable Pastime
• Beetroot Pulao by Magical Ingredients
• Bulgogi Kimbap with Seasoned Rice by Culinary Adventures with Camilla
• Curry Doria (Japanese Curry Rice Gratin) by Tara's Multicultural Table
• Kimchi Fried Rice by Karen's Kitchen Stories
• Rice Pudding by A Day in the Life on the Farm
• Southwest Rice Salad by Our Good Life
• Vangi Bath/Eggplant (Brinjal) Rice by Sneha's Recipe