Beetroot Pulao

Ingredients:-

• Basmati rice - 2 cup
• Beetroot -1 (Peeled and chopped into cubes)
• Potato - 1 (Peeled and chopped into cubes)
• Green peas - 1/4 cup
• Green chillies - 3
• Onion, sliced - 1 big
• Tomato - 1
• Ginger garlic paste - 1 tbsp
• Red chilli powder - 1 tbsp
• Turmeric powder - 1/4 tbsp
• Coconut milk - 1 cup
• Mint leaves - few(optional)
• Coriander leaves - few
• Salt as needed
• Ghee - 2 tbsp

For the tempering:-

• Vegetable oil - 2 tbsp
• Ghee - 1 tbsp
• Cloves - 1
• Bayleaves - 1
• Cumin seeds - 1 tbsp
• Fennel seeds - 1 tbsp
• Star anise - 1

Preparation:-

1. Soak the rice for 30 mins. Drain and keep it aside as needed.

2. Heat oil and ghee in a bottomed pan. Fry cloves, bay leaves, cumin seeds, fennel seeds and star anise, till the oil becomes fragrant.

3. Add onion, green chillies, ginger garlic paste, tomato, coriander leaves and mint.Fry it for a minute or until the raw smell disappears.

4. Add diced potatoes, diced beetroot and green peas and saute for 5-6 mins in low flame.

5. Now add red chilli powder, turmeric powder and salt and mix well. Cook for a minute.

6. Add 1 cup of coconut milk and 2 cups of water. Bring to a boil.

7. Now add drained rice and mix well.

8. cover the lid and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked.

9. Finally add ghee and mix gently with a fork.

9. Serve hot with raita.