Pulao is a rice-based dish cooked together with rice and several veggies. This is a much more subtly spiced dish than the biryanis. Whereas biryani is prepared by layering the cooked rice with whole spices, meat or veggies, pulao or pilaf is a one-pot dish in which rice and veggies are cooked together in a single pot or vessel. A good pulao dish must have a right texture, means the rice should not be mushy but each cooked grain should separate from the other. The right amount of water and timings matter a lot for a good pulao
This is one of those dishes which is cooked and relished throughout the whole Indian subcontinent. Veg pulao is regularly cooked in my kitchen with several veggies. Peas or cauliflower pulao are the most relished pulaos. Today I have added beetroots to the pulao which have given a nice red velvety colour and flavour to the dish.
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 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, cauliflower florets and onion slices till golden and 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 and let the rice cook undisturbed for 15 minutes or until the moisture is absorbed
5- Let the rice remain covered with the lid on for more 5 minutes before serving
* This process is called ‘dum’ or ‘at rest’
This will help the rice to cook completely in its steam to become fluffier
6- Serve the yummy beetroot pulao/pilaf with plain curd or raita
