This is a simple rice perfect for a lunch box. this is a little different from the Beetroot Saadam I posted earlier. This is cooked in milk so the colour is little pale. But it tastes great. The ingredient list is also very small and the pulao can be cooked within 30minutes as it doesn't need any grinding. With the power cut on during 6am-9am, this will be a great dish to cook up for your kid's lunch box as it doesn't need any grinding. This snap has been lying in my drafts for a long time. I served it along with paneer tikka and the combination was great. Raitha would work fine too.
Rice-1cup
Beetroot-2 medium
Onion-1
Milk-1cup
Water-2cups
Salt-to taste
Red Chilly Powder-1tsp
Coriander Powder-1/2tsp
Fennel Powder-1/2tsp
Turmeric Powder
Oil-2tbs
Ghee-2tbs
Procedure:
- Peel
the skin and grate the beetroots.
- Heat
oil and add onion. Sauté until golden.
- Add
the beetroot and sauté for 1minute.
- Add
the chilly powder, coriander powder and fennel powder.
- Mix
well. Add salt and water.
- Add
milk and bring the mixture to boil.
- Wash
and soak rice for 10minutes.
- Drain
water and add the rice to the boiling mixture.
- Keep
on stirring until 75% done.
- Drizzle
ghee and cover the pan.
- Reduce
flame to low and cook for 5minutes.
- Now
give a final stir and remove from fire.
- Keep an
iron tawa on flame. When hot, place the pan with pulao on it.
- Cover the
pan with foil and reduce flame.
- Let it
cook for 15 minutes.
- Switch
off flame and leave it on tawa for further 15minutes.
- Remove
the foil and serve it hot with raitha.
Labels: BEETROOT, RICE, RICE VARIETIES