Peas and Beetroot Pulao
Peas and Beetroot Pulao is an easy, one-pot, delicious Indian lunchbox recipe which is made healthy with beetroots and peas in a pressure cooker.
Ingredients
- Basmati rice - 1 Cup
- Onion - 1 medium finely sliced
- Salt - 1 tsp adjust per taste
- Beet root - 1 Cup chopped
- Green Peas - ½ Cup
- Mint leaf - 10
- Turmeric powder - ⅛ tsp
- Jeera powder - ¼ tsp
- Water - 1 Cup
- Coconut Milk - ½ Cup
- Coriander leaf - for garnish
For paste
- Green chilli - 2 adjust per taste
- Garlic cloves - 3
- Ginger - 1 small piece
- Fennel seeds - ½ tsp
To temper
- Ghee - 2 Tbsp
- Cinnamon stick - 1
- Bay leaf - 1
- Star Anise - 1
- Cloves - 3
- Cardamom pods - 2
- Cashews - 6
Instructions
- First wash the rice and leave it to soak in luke warm water for about 30 mins. Chop and keep the veggies aside.
- Add all the ingredients listed under "For paste" and grind to a very coarse paste. You can also crush it under mortar and pestle.
- Now, heat the ghee in the pan of a pressure cooker. Once hot, add all the other ingredients listed under "To temper" in the given order.
- Once the cashews start to turn slightly golden, add the sliced onion and give a quick mix. Add the ground paste to the onion and continue to saute until the onion turns slightly golden brown.
- Now, add the salt, chopped beet root, green peas, mint leaf and saute for about 1 min.
- Add the turmeric powder, jeera powder and mix well. Add the water, milk and mix well. Now add the soaked rice without any excess water.
- Mix gently. Cover the lid of the pressure cooker and cook for 1-2 whistle or until done. Remove the lid of the pressure cooked once the pressure subsides and garnish with coriander leaves.
- Serve hot with a side of raita and/or potato chips.
Notes | FAQ
- Vegans can use oil instead of ghee.
- Instead of coconut milk, you can also substitute it with regular milk.
- Mint leaves give a nice flavor to the pulao. I used fresh ones right from my patio garden.
