Beetroot And Mustard Pulao

Ingredients list for Beetroot And Mustard Pulao

• 2 cups Basmati rice soaked
• 3-4 Beetroots boiled
• 1/2 tables Kasundi Mustard
• 2-3 Oil
• 2 Bay leaves
• 6-8 Green cardamoms
• 4 Black cardamoms
• 1 inch stick Cinnamon
• 3 Cloves
• 1/4 teaspoons Caraway seeds (shahi jeera)
• 2-3 Onions chopped
• 1 tablespoon Ginger-garlic paste
• 1/2 teaspoon Red chilli powder
• 1/2 teaspoon Turmeric powder
• 15-20 Black peppercorns
• to taste Salt

Method

1. Heat oil in a non stick pan. Add bay leaves, black cardamom, green cardamom, cinnamon, cloves, caraway seeds and reduce heat. Cut onions into cubes and add to the pan. Sauté lightly.
2. Cut beetroots into cubes. Add ginger-garlic paste, red chilli powder, turmeric powder and black peppercorns and sauté.
3. Pour 3 cups water and bring it to a boil. Drain rice and add.Add beetroots, kasundi mustard and mix.
4. Add salt and mix. Cover and cook, stirring at regular intervals, for 6-8 minutes or till the rice is done.
5. Turn off the heat and transfer into a serving plate. Garnish with kasundi mustard and serve hot.

Nutrition Info