By Devi Poojari
This bright pink beetroot pulao not just adds a pop of colour to your plate, but is also nutritious and easy to make when you’re in a rush.
1 cup basmati rice 2 beetroot, grated 1 onion, sliced 1 tablespoon ginger-garlic paste 2 cloves 2 cardamom pods 1 bay leaf 2 green chillies, slit lengthwise 1 teaspoon turmeric powder 1 teaspoon red chilli powder 1 teaspoon coriander powder 2 cups water 2 tablespoons ghee Salt, to taste
Heat the ghee in a pressure cooker and let the whole spices bloom.
Add the sliced onions and ginger-garlic paste and sauté until the onions are translucent.
Add the green chillies, followed by the grated beetroot and cook for 3-4 minutes.
Tip in the spice powders and season with salt.
Meanwhile, rinse the basmati rice three times and add it to the beetroot mixture.
Coat the rice with the beetroot and spices before adding the water and bringing it to a boil.
Lower the flame and adjust seasoning.
Close the lid of the pressure cooker and cook for 2 whistles or 10-12 minutes. Serve hot with yoghurt.