Ruby Rice Delight

Ingredients

• 1 cup basmati rice (or any long-grain rice), soaked for 15-20 minutes and drained
• 1 medium beetroot, grated or finely chopped
• 1 small onion, thinly sliced
• 1 small tomato, chopped
• 1 green chili, slit lengthwise (adjust to taste)
• 2 tablespoons oil or ghee
• 1 bay leaf
• 1 small cinnamon stick
• 2-3 cloves
• 1-2 green cardamoms
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 cups water
• Fresh coriander leaves, chopped (for garnish)
• Cashews or peanuts (optional, for extra crunch)

Instructions

1. Prepare the rice: Rinse the soaked rice thoroughly and set it aside.
2. Cook the spices:

• Heat oil or ghee in a deep pan or pressure cooker on medium heat.
• Add bay leaf, cinnamon, cloves, cardamom, and cumin seeds. Sauté until they begin to crackle and release their aroma.

1. Add onions and chili:

• Add sliced onions and green chili. Sauté until the onions turn golden brown.

1. Add tomatoes and beetroot:

• Stir in the chopped tomatoes and cook until they become soft.
• Add grated beetroot and cook for 2-3 minutes, until the raw smell fades.

1. Spice it up:

• Add turmeric powder, garam masala, and salt. Mix well.

1. Add rice:

• Gently fold in the drained rice, making sure it is well-coated with the spices and beetroot mixture.

1. Cook the rice:

• Pour in 2 cups of water. Stir and check the salt level.
• Bring the mixture to a boil, then reduce the heat to low, cover, and cook until the rice is done (approximately 15-20 minutes).
• If using a pressure cooker, cook on medium heat for 2 whistles, then turn off the heat and let it release pressure naturally.

1. Garnish and serve:

• Once cooked, fluff the pulao with a fork. Garnish with chopped coriander leaves and roasted cashews or peanuts if desired.

Serving Suggestions

Serve hot with raita, papad, or a simple cucumber salad. Enjoy your vibrant, flavorful beetroot pulao!