Beetroot Pulao

The beetroot is the taproot portion of the beet plant. The deep purple roots of the beetroot are eaten boiled, roasted or raw.  The green leafy portion of the beet is also edible.  Beetroot can also be used to make  wine. Other than food beets are used as a food coloring and as medicinal plant.
Beetroot has many health benefits like they are high in immune boosting vitamin C, fiber  and essential minerals like manganese and potassium. It is also helpful in reducing blood pressure.

Today we are starting with 2nd week of Blogging Marathon 65. The theme I choose for this week is " Rice Dishes".  For day 1, am here with easy, colorful and healthy rice dish, Beetroot Pulao. 

Ingredients:


Beetroot 1
Basmathi rice 2 cups
Onion 1 small
Frozen / fresh peas 1/2 cup
Ginger garlic paste 1/2 spoon
Bay leaf 1
Cinnamon stick 1 inch 1
Cardamom 2
Cloves 2
Shahjeera 1/2 spoon
Cashew nuts 6
Salt to taste
Turmeric powder 1/2 spoon
Coriander powder 1 spoon
Grated coconut 1/4 cup / coconut milk 1 cup (optional)
Chopped cilantro 1/2 cup
Oil 1/4 cup


Ingredients:


Heat pressure cooker and add oil.
Once the oil is hot add whole garam masala. 
Saute for few seconds and add ginger garlic paste.
Now add sliced onions and cashew nuts.
Cook till the onions turn golden brown.
Now add chopped or cubed beetroot and frozen peas.
Cook for 4-5 minutes and add and add haldi / turmeric powder and coriander powder.
Mix well and add coconut milk or grated  coconut ( both are optional you  can skip this step)
Now add 3 1/2  cups water if you did not add coconut milk.
Or add 2 1/2  cups water if you added coconut milk.
Add salt to taste and bring the water to boil.
Wash rice thoroughly and add to the boiling water.
Cook further for 7-8 minutes on high flame.
Now cover with lid and presser cook till 2 whistles.
Wait for 10 minutes before opening the lid.
Serve hot with any raita.

Check to see what my fellow bloggers are  cooking for BM 65.