Beetroot Pulav

It’s a simple dish and perfect match for lunch. I used coconut milk, it gives great taste. I hope kids love this dish, because of slight sweetness. Even my son likes it very much. Depends on your taste you should increase or decrease your spiciness.
Beetroot is the main ingredient in the pulav will help to increase your red blood cells and maintain a balanced blood pressure level. The red color compound betanin is not broken down in the body.
It's colorful, not spicier so it suits perfectly. This goes well with fried dish, potato fry, chicken fry & curry, papad and raita also.

Ingredients

Basmati Rice – 2 cups

Grated Beetroot – 1 (Big Size)

Sliced Green Chilli – 4

Chopped Onion – 2 (medium)

Red Chilli Powder – 1 tsp

Garam Masala – ½ tsp

Chopped Mint Leaves – ½ cup

Chopped Coriander Leaves – ¼ cup

Cashew – 15

Ghee – 2 tsp

Raisin – 15

Crushed Ginger & garlic – 2 tsp

Coconut Milk – 1 cup

Water – 2 cups

Curd – ¼ cup

Cardamom – 2

Lime Juice – 1 tsp

Salt

To Temper

Cardamom -2

Bay leaf – 2

Cinnamon – 2

Fennel Seeds – ¼ tsp
(To Mix)

Milk - 3 tsp
Saffron - few
Cashew Paste - 2 tsp
Method

Soak rice with water, salt, cardamom and coconut milk about 30 min. Heat ghee in a pan, add spices (to temper) and onion and fry till they turn transparent.

Add the ginger, garlic, green chilli, coriander, mint, and beetroot one by one. Fry on low flame for about 10 min.

Now add the chilli powder, garam masala salt and curd. Stir fry for 3 min. then add the soaked rice and mix well.

Add the mix (Saffron + Milk + Cashew Paste) to this rice.

Then boil it on a low flame till the second whistle comes (2 whistles & 5 min simmer).

Finally add the chopped coriander leaves, and lemon juice mix lightly. Cover the pan and cook for about 5 min in a low flame.

In a separate pan, add rest of ghee and fry cashew & raisin till raisin gets puffed. Then mix it well with pulav & garnish with coriander leaves.

Then serve hot with any side dishes.