Beets Rice

@thespiceland

It's been a long time I blogged.
I think it's been a long time I actually did anything(or anything human :D)  as I was busy procrastinating and basically doing nothing.  Well, I took a break. A break from blogging, jogging, etc.. And with the pandemic around, nowadays I tend to take a break even from mundane activities, you know like bathing, brushing or for eg. counting days until Sunday. 😏 God, can someone tell me what day it is....  😉  (pun intended)

Enough is enough.

I finally decided to blog again and pick up where I left.


Oh wait,  did I just say, I am going to blog again? That means I have to plan, do groceries, and worse I have to cook.  I am so lazy to move.  (pun intended)

Oh hello, magic box, what do you have inside?





The box spit out beets and peas
   

Can you already guess what I am going to make today?

Ain't anything fancy.  I am basically going to dump them together and call it a beetroot pilaf or pulao or beetroot rice, whatever it may be called.

okay  

Recipe :

Ingredients : 

• Basmati Rice - 1 cup
• Beets / beet root  - 1 large 
• Peas - 1 cup
• White/red/yellow onion - 1 medium
• Tomato - 1 medium 
• Green chili - 2-3 ( I used a Thai chili which is very spicy. so I limited to one chili) 
• Ginger garlic paste - 1 tbsp 
• Salt - 1  tspn (or as per  taste )
• Red chili powder or curry powder -1 tsp (or as per taste)
• Garam masala powder- optional 
• Turmeric powder- optional
• Oil - 1 tbsp or more 
• Fennel seeds, bay leaves, cinnamon - optional spices for tadka
• Mint, cilantro(coriander leaves) - optional 

Instructions:

• Wash (thrice or until clean ) the basmati rice and soak it in 1 1/4 cup water and keep it aside for 30 minutes. Basmathi rice needs to soak for 30 mins before cooking. 
• Now in the 30 mins, when the rice is soaking, peel and cut the beetroot in cubes, chop the onions, tomato, chili, prepare the ginger garlic paste.
• When the rice is done soaking for 25 mins, let's heat the oil in a pressure cooker. If you are using an instant pot, turn it on to saute and heat the oil.
• When the oil is heated, add the spices(Fennel, bay leaves, cinnamon - optional spices) and saute it.
• When it turns golden, add the onion and saute it until it is caramelized. 
• Adding the turmeric(optional) and salt at this stage, helps to caramelize 
• Now add the tomato and chili, saute it.
• Once the tomato turns mushy, add ginger garlic paste and saute it for a minute. 
• Next, add the beets and peas and give it a nice stir. 
• Add the garam masala(optional) and red chili powder. 
• Add the soaked rice along with the water. The ratio for basmati rice to water is 1: 1.25.
• Top it with mint, cilantro leaves and close the cooker and let it whistle for twice (for separate grains).
• If you are using an instant pot, cook it for 6 mins( set 6 mins in manual mode) and NPR. 
• You can even add a bit of lemon juice or serve it with lemon wedges to enhance the taste. 

Today I call this beetroot pulao. And on the days, I crave briyani, I call it beetroot briyani and fool the briyani monster in me.  What are you gonna call it?   

Pictorial :

Serve it hot with any sides that you prefer and enjoy :) 

This has a blend of sweet and spice taste and I am sure kids will also love it as a lunch box recipe. 

Do try and post your comments here