Beetroot Peas Pulao Recipe
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- Total time
- 35 min
- Serves
- 4
- Cuisine
- Indian
Ingredients
- Ghee - 2 tblsp + 1 tblsp
- Cinnamon / Pattai - 1 piece
- Cardamom / Yelakai - 4
- Cloves / Krambu - 4
- Fennel Seeds / Sombu / Saunf - 1 tsp
- Onion - 1 large chopped finely
- Green Chillies - 3 to 4 slit
- Ginger Garlic Paste - 1 tblsp
- Tomatoes - 2 chopped finely
- Turmeric Powder - 1 tsp
- Garam Masala Powder - 1 tsp
- Green Peas - 1 cup
- Beetroot - 1 large peeled and grated
- Salt to taste
- Basmati Rice - 1 1/2 cup
- Milk - 1 cup
- Water - 2 cup
- Cashew - 1 tblsp (optional)
Steps
- 1
Soak basmati rice for 30 mins.
- 2
Heat ghee in a pressure cooker, add in all whole spices and let them sizzle.
- 3
Add in onions, chillies and cook till golden. Add ginger garlic paste and saute for a min.
- 4
Add in tomatoes and cook till mushy.
- 5
Now add in spice powders and saute well.
- 6
Add in beet and peas and salt. Saute till raw smell leaves.
- 7
Add in rice, milk and water.
- 8
Bring it to a boil. Cover and cook for 1 whistle, or reduce the flame and cook for 10 to 12 mins.
- 9
Now fry some cashews in ghee and pour over the rice.
- 10
Mix well.
- 11
Serve.
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