Most easiest and fatafat healthy recipe among pulov variety is beetroot pulov. Beetroot helps in improving stamina, blood flow and lower blood pressure. Usually people will make poriyal, halwa, cutlet, rolls, bholi but this is different and good lunch box recipe. This Beetroot peas pulov was much tasty than it was expected. I tried preparing different pulov but more than all other pulov I loved this taste. Instead of making plain pulov, I combined soaked dry peas. Either fresh green peas or soaked dry peas can be used. This beetroot peas pulov can be served along with onion or cucumber raita.
Preparation time: 15 mins
Cooking Time: 20 mins
Serves: 3 nos
Ingredients:
Basmathi rice - 1 cup heaped ( 250 gm)
Beetroot grated - 3/4 cup
Green peas/ Soaked dry peas - 1/4 cup
Ginger garlic paste - 1 tablespoon
Salt- to taste
Onion - 1 (thinly sliced)
Green chilli - 1 (slit)
Water - 2 1/2 cup
Ghee/ oil - 2 tablespoon
Bayleaf - 1 no
Cinnamon stick - 1 no
Cardamom - 2 nos
Cloves - 2 nos
Fennel seeds (perunjeeragam) -1 teaspoon
Chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Curry leaves - few (optional)
Coriander leaves - few (finely chopped)
Method:
1. Wash and soak basmathi rice for 20 mins.
2. Wash and pressure cook soaked dry peas for 4 whistle.
2. Heat ghee/ oil in a pressure pan and add all garam masala's (fennel seeds, cinnamon stick, bay leaf, cardamom, cloves) and saute well.
3. Add thinly sliced onion, green chilli and saute it. Once onion turns translucent color, add ginger garlic paste and mix well.
4. Add grated beetroot, boiled dry peas, chilli powder, turmeric powder, coriander powder, salt and saute well.
5. Finally add soaked rice and saute well.
6. Pressure cook the rice for 3 whistle by adding enough water. Once pressure goes off, add chopped coriander and serve.
Hot, yummy beetroot peas pulov is ready to be served. Serve it hot along with onion raita.
Tips:
1. Since beetroot contains sucrose, for one cup rice i used only 3/4 cup of grated beetroot. If we add 1 cup beetroot then pulov will be little sweetish.
2.Soaked dry peas need to be boiled before it is added to rice. If it is frozen green peas or fresh green peas, then add directly along with rice for boiling.
3. Even coconut milk can be added for boiling rice. If then, add water and coconut milk in the ratio 1 1/4:1.
Cooking Time: 20 mins
Serves: 3 nos
Ingredients:
Basmathi rice - 1 cup heaped ( 250 gm)
Beetroot grated - 3/4 cup
Green peas/ Soaked dry peas - 1/4 cup
Ginger garlic paste - 1 tablespoon
Salt- to taste
Onion - 1 (thinly sliced)
Green chilli - 1 (slit)
Water - 2 1/2 cup
Ghee/ oil - 2 tablespoon
Bayleaf - 1 no
Cinnamon stick - 1 no
Cardamom - 2 nos
Cloves - 2 nos
Fennel seeds (perunjeeragam) -1 teaspoon
Chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Curry leaves - few (optional)
Coriander leaves - few (finely chopped)
Method:
1. Wash and soak basmathi rice for 20 mins.
2. Wash and pressure cook soaked dry peas for 4 whistle.
2. Heat ghee/ oil in a pressure pan and add all garam masala's (fennel seeds, cinnamon stick, bay leaf, cardamom, cloves) and saute well.
3. Add thinly sliced onion, green chilli and saute it. Once onion turns translucent color, add ginger garlic paste and mix well.
4. Add grated beetroot, boiled dry peas, chilli powder, turmeric powder, coriander powder, salt and saute well.
5. Finally add soaked rice and saute well.
6. Pressure cook the rice for 3 whistle by adding enough water. Once pressure goes off, add chopped coriander and serve.
Hot, yummy beetroot peas pulov is ready to be served. Serve it hot along with onion raita.
Tips:
1. Since beetroot contains sucrose, for one cup rice i used only 3/4 cup of grated beetroot. If we add 1 cup beetroot then pulov will be little sweetish.
2.Soaked dry peas need to be boiled before it is added to rice. If it is frozen green peas or fresh green peas, then add directly along with rice for boiling.
3. Even coconut milk can be added for boiling rice. If then, add water and coconut milk in the ratio 1 1/4:1.
No comments:
Post a Comment