beetroot Pulao

Ingredients:

• 1 cup basmati rice
• 1 medium-sized beetroot, grated
• 1 onion, thinly sliced
• 1 tomato, chopped
• 2 green chilies, slit
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 teaspoon cumin seeds
• 4-5 whole black peppercorns
• 2-3 green cardamom pods
• 1 cinnamon stick
• 2 cloves
• 2 tablespoons cooking oil or ghee
• Salt to taste
• 2 cups water
• Fresh cilantro leaves for garnish (optional)

Instructions:

1. Wash the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for about 20-30 minutes, then drain and set aside.
2. Heat oil or ghee in a pan over medium heat. Add the cumin seeds, black peppercorns, green cardamom pods, cinnamon stick, and cloves. Sauté for a minute until the spices release their aroma.
3. Add the sliced onions to the pan and sauté until they turn golden brown.
4. Add the minced garlic, grated ginger, and slit green chilies. Sauté for another minute until the raw smell disappears.
5. Now, add the chopped tomatoes and grated beetroot to the pan. Cook until the tomatoes turn soft and the beetroot releases its juices, stirring occasionally.
6. Once the beetroot is cooked and the mixture thickens slightly, add the soaked and drained basmati rice to the pan. Stir gently to coat the rice evenly with the beetroot mixture.
7. Pour in 2 cups of water and season with salt according to your taste. Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let the rice simmer for about 15-20 minutes, or until all the water is absorbed and the rice is cooked through.
8. Once the rice is cooked, remove the pan from heat and let it sit, covered, for another 5 minutes to allow the flavors to meld.
9. Fluff the beetroot pulao gently with a fork. Garnish with fresh cilantro leaves if desired.
10. Serve hot as a flavorful and nutritious main dish or as a side to your favorite curry or raita. Enjoy your homemade beetroot pulao!