Do you also love to explore new flavors like me? It is so crazy of me to do experiments in the kitchen with the ingredients to play with them. Winter is the best season for all this craziness as you have several goodies available right here in the veggie market. Today when I decided to cook the vegetable pulao for our dinner, the beautiful beet also invited me to use it with other seasonal veggies. We all should be aware of the benefits of beetroot. These are highly nutritious and loaded with health-promoting properties. They can support the health of your brain, heart, and digestive system, So these are a great addition to the balanced diet
WHAT IS THE PULAO AND HOW IT IS DIFFERENT FROM BIRYANI
Pulao is a rice-based dish cooked together with rice and several veggies. If we compare the pulao to the biryani, the pulao is a one-pot rice dish, in which the soaked rice is cooked with several vegetables in a single pot. In comparison, biryani is prepared by layering the cooked rice with whole spices, meat, or veggies. A good pulao dish must have the right texture. It means the rice should not be mushy but each cooked grain should separate from the other. The right amount of water and cooking times matter a lot for a good pulao
Rice dishes are lovingly cooked and eaten throughout the whole Indian subcontinent. This grain is the second most eaten after the wheat. I too love the rice dishes, especially the pulao. Vegetable pulao is regularly cooked in my kitchen with several veggies. Peas or cauliflower pulao are the most loved pulaos during winter. Today I have added beetroots to the pulao which have given a nice red velvety colour and flavour to the dish. The beetroot pulao did not disappoint us, so this colorful pulao has been added to our regular main course menu
Course – Main Course
Cuisine – Indian
Prep Time – 30 Min
Cook Time – 25 Min
Total Time – 55 Min
Yield – 4 Servings
Author – Bharti Dhawan
● Ingredients
- long grain basmati rice – 1 cup(washed and soaked for 30 minutes)
- Water – 2 cups (the same cup by which rice is measured)
- Beetroot – 1 no. (Cut into thin slices)
- Peas – 1/4 cup
- Sliced onions – 1/2 cup
- Cauliflower florets (medium-sized) – 2-3
- Salt – 2 tsp or to taste
- Black pepper powder – 2 tsp
- Oil – 1 tbsp
- Cumin seeds – 1 tsp
Instructions
1- Heat oil and pan-fry beetroot slices, cauliflower florets, and onion slices till golden. When done, keep them aside
2- In the same oil add cumin seeds to crackle. Add soaked rice and saute gently for a minute
3- Add water followed by salt and pepper. Place all the veggies above the rice and cover the pan
4- Slow down the flame to the possible low and allow the rice to cook undisturbed for 15 minutes or until all the moisture is absorbed
5- Let the rice remain covered with the lid on for more than 5 minutes before serving
* This process is called ‘dum’ or ‘at rest’
This will help the rice to cook to perfection in its steam to become fluffier
6- Serve the yummy beetroot pulao/pilaf with plain curd or raita
