BEETROOT PULAO

INGREDIENTS:

Basmati rice	2 cups
Beetroot	1 cup finely chopped
Green peas	½ cup
Onion	1 small thinly sliced
Salt	As per taste
Turmeric powder	¼ tsp
Red chili powder	1 tsp
Coriander powder	1 tbsp
Coconut milk	1 cup thick milk
Water	2 cup
Oil	1 tbsp
Bay leaf	2
Cinnamon stick	1 inch stick
Cloves	2-3
Cardamom	2-3
Fennel seeds	½ tsp
Lemon juice	1 tbsp
Coriander leaves	2 tbsp chopped

METHOD:

• Wash the basmati rice for 2-3 times and then soak the rice for 15 – 20 mins.
• In a wide deep pan, heat a tbsp of oil on medium heat. As oil heats, add bay leaf, cloves, cardamoms, cinnamon stick, and fennel seeds.
• When the spices turn aromatic add sliced onions and saute until onions are translucent.
• Then add chopped beetroot and green peas. Saute for 3-4 mins. Add salt, turmeric powder, red chili powder, and coriander powder.
• Mix everything well and fry for another minute. Then add the soaked rice without the water.
• Mix the rice well with the vegetables and spices. Pour 1 cup of coconut milk and 2 cups of water.
• Stir well and allow a boil to come. Then add 1 tbsp of lemon juice and mix well. Adding the lemon juice helps the grains in retaining their shape and staying separate even after cooked.  
• Allow it to boil for 2-3 mins and then turn the heat to the lowest setting. Cover and cook for 15-20 mins until all the water is evaporated and rice is fully cooked.
• Turn off the heat and allow it to rest for 5-10 mins. Remove the lid from pulao and fluff the rice gently with the help of a fork.
• Mix in the chopped coriander leaves taking care not to break the rice grains.
• Serve hot with yoghurt or sabzi.