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BEETROOT PULAV

BEETROOT PULAV


Greetings!!!!!

Welcome to FEAST FOR YOUR TUMMY's blog page.

Best Homemade food is always a FEAST FOR YOUR TUMMY.
I have Shared a BEETROOT PULAV recipe (GO TO RECIPE) with you......

RECIPE NOTE:

The beetroot is the taproot portion of a beet plant, usually known in Canada and the USA as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet. It is one of several cultivated varieties of Beta vulgaris grown for their edible taproots and leaves.

Raw beetroot is 88% water

10% carbohydrates

2% protein 

less than 1% fat.

 In a 100-gram (3 1⁄2-ounce) amount providing 180 kilojoules (43 kilocalories) of food energy, raw beetroot is a rich source (27% of the Daily Value - DV) of folate and a moderate source (16% DV) of manganese, with other nutrients having insignificant content

ABOUT PULAV:


Pilaf or pilau or Polao is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere.
 

Beetroot is a vegetable which i usually avoid as i don't like the taste of it. But once i tried this Beetroot Pulav I was completely addicted to the taste.
It is a recipe I learnt from one my friend. Its a  very simple and easy to make recipe. It doesn't take much of your time. A best Lunch box recipe and a healthy one as well.
You can make your kids eat the vegetable easily this way.
So here is my recipe. Do give it a try.

RECIPE NAME: BEETROOT PULAV
RECIPE TYPE:LUNCH
SERVES:4
CUISINE TYPE:INDIAN
PREP TIME:30-40MINS


INGREDIENTS NEEDED

  • 3 large sized ONION (SLICED)
  • 1 large BEETROOT chopped
  • 1 GREEN CHILLI (LONG SIZED)
  • 3 tbspn OIL
  • 2 sticks CINNAMON
  • 3 pods CARDAMOM
  • 4 CLOVES
  • 1 BAY LEAF
  • 1 STAR ANISE
  • 1 tspn FEENNEL SEEDS
  • 2 tbspn GINGER GARLIC PASTE
  • SALT - AS PER TASTE
  • 3 tbspn CURD
  • Handfull MINT LEAVES
  • 2 cups Regular White Rice (soaked for 15mins)
  • 4 cups WATER


BRIEF RECIPE:

TAKE A COOKER-OIL-WHOLE GARAM MASALA -FENNELSEEDS-MINT LEAVES- ONION-GINGER GARLIC PASTE -GREEN CHILLI-CURD-WATER-SOAKED RICE-1 WHISTLE- BEETROOT PULAV READY.

INSTRUCTIONS:

  1.  Add oil in a cooker. Once it is heated add in cinnamon, bay leaf,cardamom,cloves and fennel seeds into it.
  2.  After a minute add in the mint leaves.
  3.  Add in the chopped onions into it and fry until golden brown.
  4.  Now add in the ginger garlic paste and saute until the raw smell goes off.
  5.  Add in the chopped BEETROOT.
  6.  Saute till the beetroot is half cooked. Add in salt.
  7.  Add in the curd to it.Wait for 2-3mins (or until the oil seperates).
  8.  Add in the water and wait till it boils.
  9.  Now put in the soaked rice in to it, after 5 mins put on the whistle and leave it for 1 whistle.
  10.  Put the cooker off and rest it for 5mins.
  11.  Yummy and tasty BEETROOT PULAV is ready to serve.

 
SERVE HOT ALONG WITH RAITA.

HAVE A FEAST FOR YOUR TUMMY GUYS!!!!!!!!!!!!!!!!!!

 

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