Beetroot pulao with Beetroot Raita Recipe
About Beetroot Pulao With Beetroot Raita Recipe:
- 1 Hr
- 21 Ingredients
Ingredients for Beetroot pulao with Beetroot Raita Recipe
- 1/2 Cup Beetroot chopped
- 1/2 Cups Green Peas (boiled)
- 1/2 Teaspoon Ginger garlic paste
- 1/2 Teaspoon Red chilli powder
- 1/2 Teaspoon Coriander seeds powder
- 1/2 Cup Coconut milk
- 1 Tablespoon Coriander leaves chopped
- As Required Salt As needed
- 1/2 Cup Basmati rice
- 1/2 Tbsp tbs...ghee
- 1/2 Pieces Bay leaf
- 1/2 Inch Cinnamon
- 1/2 Pieces Cardamom
- 1/2 Pieces Clove
- As Required Fannel seeds
- 1/4 Teaspoon Oil
- 0.13 Teaspoon Mustard seeds
- 1/4 Teaspoon White Urad Dal
- Sprig Curry leaves
- 1 Cups Curd
- As Required Oil
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Beetroot Pulao With Beetroot Raita Recipe
Soak basmati rice for at least ½ hour. Heat a small pressure cooker with oil/ ghee, temper with the items given under ‘To temper’ table in order. Add thinly sliced onions and fry till transparent.
In goes ginger garlic paste and fry for a minute in medium flame. Add beetroot and green peas. Sprinkle little salt and continue frying for 2 mins in medium flame.
Add turmeric, chilli powder and dhaniya powder and give it a fry. Add thin coconut milk and a cup of water. Bring to boil, add required salt and soaked basmati rice. Mix well.
Boil briskly until ¾th done, then cook covered for 14 minutes in lowest possible flame with lid and pressure valve.
Or as soon as water boils, close the lid and cook upto 2 whittles in medium flame. Garnish with coriander leaves.
To begin making the Beetroot Raita Recipe, first get all the ingredients ready and finely grate the beetroot and keep aside.
In a large mixing bowl, add the yogurt, salt, cumin powder, green chillies and grated beetroot. Whisk well to combine. Check the salt and spice levels and adjust to suit your taste. Transfer the raita to a serving bowl.
The final step is the make the seasoning.
Heat oil in a tadka pan; add the the mustard seeds, urad dal and allow it to crackle and the dal to turn golden brown and crisp. Finally stir in the curry leaves and turn off the heat.
Pour the seasoning onto the Beetroot Raita and serve.
This recipe was submitted by a Slurrp Community Member and hasn't been tested by the Slurrp recipe team