Nithya Ramamoorthy
Nithya Ramamoorthy
04:05 PM | 26-04-2021
This recipe is rich in taste and rich in nutrition. Boosts hemoglobin and is rich in vitamins . This is beautiful version of beetroot
1. Grated beetroot - 1 cup ( 250 grams )
2. Capsicum - 1 (sliced thick )
3. Onion - 1 cut in length wise )
4. Tomato - 2 medium ( small cut )
5. Brown basmathi rice - 300 grams ( 1 cup heaped)
For tadka
1. Cold-pressed Oil - 2 tsp ( for oil free version , do dry tadka)
2. Jeera - 1/2 tsp
For Garnish
1. Curry leaves - 10
2. Coriander leaves - 2 tsp finely chopped
For Paste
1. Coconut - 150 grams
2. Cashew full - 10 ( soaked in water for 1 hour)
3. Red chilly - 3
4. Garlic - 4 big cloves
5. Green chilly - 4
6. Cinnamon - 1( inch stick )
7. Clove - 5
8. Somph- 1/2 tsp
9. Elachi- 1 small
Pre- preparation
1. Cook the brown basmathi rice . Keep it separately.
2. Paste all the Ingredients given under "for paste" and keep it separately (thick Paste)
Preparation
1. In a kadai (earthen pot 1st choice) add oil ( if oil less version add tadka to dry kadai) and add jeera and let the colour change.
2. To it add the onion and fry till transparent colour .
3. Then add capsicum, tomato, and beetroot.
4. Cook till its 3/4th done .
5. Now add the paste and little water (if required 100ml water) and stir and close the lid .
6. Cook for 10 to 15 min till everything mixes well..
7. Switch off the flame (it should be cooked like a thick paste, if watery, Cook for some more time)
8. Now once it cools add the above cooked veggie Paste to the rice and mix .
9. You can heat the pulao by steaming it for 15 min (for the paste to blend well in to rice) or close & cook in kadai for 15 in sim flame)
10. Garnish with curry leaves and coriander leaves .
11. Serve hot
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