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Showing posts with label SUNDAY SPECIAL RECIPES. Show all posts
Showing posts with label SUNDAY SPECIAL RECIPES. Show all posts

January 30, 2020

Karnataka Style Tomato Bath Recipe - Version 2

tomato bath
Here is my second version of Karnataka style tomato bath recipe. Few weeks ago, I shared a Karnataka style tomato bath recipe which tastes like hotel ones in Bangalore. This version is a bit different in masala part. This tomato bath tastes like the one served in temple festivals as prasad (Served in Jaatre ) and weddings. You can call this as home style tomato bath recipe.  Most of my Kannadiga friends make in this way a nd they call it as tomato palav. In fact I loved this version more than my previous one. You don’t need any side dish for this tomato rice. If you like, you can serve with onion raita. Its a great lunch box recipe because its taste and flavor improves over the time. I am sure your family would love it. As usual I made this tomato rice directly in a pressure cooker to ease my job. So it took less than 20 minutes to prepare. You can add some green peas to make it more colorful and healthy. Friends, do try this Karnataka style tomato bath recipe / tomato palav and share your feedback with me.


tomato bath recipe

Karnataka style tomato bath recipe


Karnataka style tomato bath recipe

Karnataka style tomato bath recipe in a pressure cooker



Cuisine: Karnataka
Category: Main course
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Raw rice / Ponni rice / Sona masoori - 1 cup
  • Cooking oil - 3 tbsp
  • Bay leaf - 1
  • Cinnamon - 1
  • Cloves - 1
  • Cardamom - 1
  • Big onion - 1 (finely chopped)
  • Ripe tomato - 2 (I used big sized Bangalore tomato)
  • Mint + coriander leaves – a fistful
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Dhania powder / coriander seeds powder - 3/4 tsp
  • Salt - as needed
  • Water - 2 cups
To grind masala
  • Cinnamon - 1 inch piece
  • Cloves - 2
  • Ginger - 1 inch piece
  • Garlic cloves - 6
  • Green chilli - 1
TOMATO BATH RECIPE
  1. Wash and soak raw rice in water for 10 minutes. Wash and finely chop onion, tomato.
  2. Grind the ingredients given under “ to grind masala” to a coarse paste without adding water.
  3. Heat oil in a pressure cooker. Saute the whole garam masala, onion.
  4. Add ground masala and saute till nice aroma emits. Add finely chopped tomato.
  5. Add mint + coriander leaves and saute quickly. Add the spice powders, salt and mix well.
  6. Lastly add the soaked rice along with water and pressure cook in low flame for one whistle.
  7. Open the cooker after the steam is released. Fluff the rice gently and serve hot. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and soak 1 cup of raw rice in  2 cups of water for 10 minutes. Wash and chop onion, tomato and set aside.
  • tomato bath recipe
  • Grind all the ingredients given under “ to grind masala” to a coarse paste. I used mortar and pestle and grind it without water.
  • tomato bath recipe
  • Heat 3 tbsp cooking oil in a pressure cooker base. Saute cinnamon, cloves, cardamom and bay leaf. Add onion and saute till transparent.
  • tomato bath recipe
  • Add the ground masala and saute till nice aroma emits. Now add the finely chopped tomato, mint leaves, coriander leaves, salt and saute till tomato becomes mushy.

  • Add the red chilli powder, coriander seeds powder and turmeric powder. Mix quickly without burning. Lastly add the soaked rice along with water. Mix well and check for salt.
  • tomato bath recipe
  • Close the lid and keep the flame high till steam comes off. Now put the weight valve and lower the flame completely. Pressure cook in very low flame for one whistle. It takes maximum 10 minutes for one whistle based on the size of cooker. Open the cooker after the steam is released naturally.  Fluff the rice gently and serve hot with raita if you like.  tomato bath recipe
    Enjoy !

Note

  • For variations, you can use basmati rice or jeera rice but in Karnataka people use Sona masoori for rice varieties like pulao and bath.
  • Adjust the quantity of chilli powder as per your taste.
  • If you use Tamil nadu tomato, add more chilli powder based on its tanginess.

Friends, do try this easy version of Karnataka style tomato bath recipe and enjoy !
tomato bath recipe
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January 13, 2020

Tomato bath Recipe - Karnataka Style Tomato Pulao Recipe

Karnataka style tomato bath
Karnataka style tomato masala bath was in my try list for years. Here in Bangalore, people make tomato rice in different ways and call it in different names like tomato masala bath, tomato bath, tomato chitranna, tomato palav etc. Recently I followed a recipe from Rekha aduge’s YouTube channel. It came out so good and flavorful. Its taste reminded few restaurants to me. Its a simple one pot recipe. It can be prepared easily in a pressure cooker. So you can make it quickly during busy morning hours. Ideal for lunch box. Kids would also love it. You can add green peas or avarekalu  / field beans during its season. But I made it simple and plain. Friends, do try this Karnataka style tomato bath recipe and share your feedback with me.
tomato bath recipe

Tomato bath recipe


Tomato bath recipe

Tomato masala bath recipe in pressure cooker



Cuisine: Karnataka
Category: Main course
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Raw rice - 1 cup (Sona masoori rice)
  • Water - 2 cups
  • Cooking oil - 3 tbsp
  • Cinnamon - 1 small piece
  • Bay leaf - 1
  • Cloves - 2
  • Cardamom - 1
  • Big onion - 1 (Finely chopped)
  • Ripe tomato - 2 (Use 1 if using Tamil nadu tomato, I used Bangalore tomato)
  • Red chilli powder - 1/2 tsp to 3/4 tsp (Use Kashmiri chilli powder)
  • Turmeric powder - 1/4 tsp
  • Coriander leaves – 1 tbsp
  • Mint leaves - 10
  • Salt - as needed
To grind masala
  • Ripe tomato - 1
  • Grated coconut - 2 tbsp
  • Green chilli - 1
  • Ginger - 1 inch piece
  • Garlic cloves - 7
  • Cinnamon - 1 small piece
  • Cloves - 2
  • Water – to grind masala
HOW TO MAKE TOMATO BATH
  1. Wash and chop onion, tomato and set aside. Wash the rice and soak in water for 10 minutes.
  2. Grind all the ingredients given under” to grind masala”.
  3. Heat oil in a pressure cooker. Saute cinnamon, bay leaf, cloves and cardamom.
  4. Saute onion and ground masala paste till raw smell leaves.
  5. Add tomato, salt, red chilli powder, turmeric powder and saute till mushy.
  6. Lastly add mint + coriander leaves. Add rice along with soaked water.
  7. Mix well. Pressure cook in low flame for one whistle.
  8. Switch off the flame. Open the cooker and fluff the rice.
  9. Serve hot with onion raita. Enjoy !!
TOMATO BATH RECIPE METHOD - STEP BY STEP PICTURES
  • Wash the rice and soak in water for 10 minutes. In the mean time, wash and chop onion and tomato.

  • Grind all the ingredients given under “To grind masala” to a smooth paste adding required water. Set aside.
  • Tomato bath recipe
  • Heat oil in a pressure cooker. Add cinnamon, cloves, bay leaf and cardamom. Saute for a while. Add onion and saute till transparent.
  • Tomato bath recipe
  • Add the ground masala paste and saute till raw smell vanishes. Add tomato, salt, turmeric powder, red chilli powder and saute till tomato becomes mushy.
  • Tomato bath recipe
  • Lastly add coriander + mint leaves. Mix quickly. Add rice + soaked water. Mix gently. Check for taste and add salt or chilli powder if needed.
  • Tomato bath recipe
  • Keep the flame high and close the pressure cooker. Put the weight valve as soon as steam comes off. Lower the flame completely and pressure cook in very low flame for one whistle. Open the cooker after the steam is released naturally. Fluff the rice gently and serve hot with onion raita ! Enjoy !Tomato bath recipe

Note

  • Adjust the quantity of chilli powder as per your taste.
  • Use Kashmiri chilli powder to get this bright color.
  • Do not add more coriander and mint leaves.
Try this easy, yummy Karnataka style tomato bath recipe and share your feedback !
tomato bath recipe
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November 27, 2019

Wheat Flour Pizza Recipe Without Yeast and Oven

Recently I came across this wheat flour pizza without yeast and oven in Cooking shooking Youtube channel. As I was craving to eat pizzas, I tried it instantly. It came out so well. Though the taste of this atta pizza cannot be compared with the regular pizza dough made with all purpose flour and yeast, It is really good and a healthy alternative. As I had already shared a tawa pizza recipe, making this one was not so difficult for me. In this recipe, cooking pizza without oven is slightly different. Its more like baking cake in a kadai or pressure cooker. Salt is being used. Also I made a thin crust pizza for Raksha and medium crust pizza for myself and Sendhil. So pizza in the pic looks thin and not fluffy. But the pizza base was really soft. One couldn’t guess that this pizza is yeast free. Baking powder, baking soda and curd are the most important ingredients in this recipe. So do not skip any. I served it hot by garnishing with Dominno's pizza seasoning. It was yummy ! Ok friends, lets see how to make wheat flour pizza recipe without yeast in a kadai (no oven pizza recipe) with step by step pictures.


Wheat flour pizza / Atta pizza recipe


Wheat flour pizza / Atta pizza recipe

Wheat flour pizza without yeast and oven - Atta pizza recipe in a kadai without yeast.



Cuisine: Indian
Category: Pizza
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Atta / Whole Wheat flour - 1 cup
  • Powdered Salt - 1 tsp ( I used 3/4 tsp)
  • Baking soda - 1/8  tsp
  • Baking Powder - 1/2 tsp
  • Sugar - 1 tbsp.
  • Curd/ Dahi - to make the dough
  • Cooking Oil - 1 tbsp. (olive or refined oil)
  • Salt - 1 cup (to bake in kadai)
  • Butter / Oil - to grease tray / plate
  • Red Chilli Sauce - 1 tbsp
  • Pizza Sauce / Pasta sauce - 1 tbsp
  • Mozzarella Cheese - 100g (for 2 pizza)
  • Toppings - as per your choice (I used onion, tomato only)
  • Butter - 1 tbsp (to apply on sides of crust)
  • Pizza Herbs – Before serving to garnish
HOW TO MAKE WHEAT FLOUR PIZZA WITHOUT YEAST, OVEN
  1. Wash and slice onion, tomato, olives and capsicum for toppings. 
  2. In a wide bowl, mix atta/wheat flour, baking powder, baking soda, salt and sugar.
  3. Add required curd gradually and make a smooth, slightly sticky dough. Do not use water or milk.
  4. Add little oil and knead the dough to become non sticky.
  5. Divide the pizza dough into 2 parts. Take a butter greased round plate. Spread the dough.
  6. Press and make a dent around the corner. Prick with fork. Spread pizza sauce / pasta sauce, red chilli sauce all over the pizza.
  7. Arrange the toppings like onion, tomato, capsicum, olives and sweet corn or paneer pieces.
  8. Cover with grated cheese. Apply butter around the corners for easy removal.
  9. Take an old kadai and spread 1 inch powdered salt. Preheat in high flame for 5 minutes.
  10. Now lower the flame completely and place a small bowl inside the kadai.
  11. Place the pizza plate and cover cook in low flame for 10 to 15 minutes.
  12. Remove the pizza to a plate and serve hot. Enjoy !
WHEAT FLOUR PIZZA - STEP BY STEP PICTURES
  • Wash and slice onion, tomato, paneer cubes, olives and capsicum if using for toppings.

  • In a wide bowl, mix wheat flour, baking powder, baking soda, salt and sugar. Mix well. Make a dent and add curd gradually.


  • Make a slightly sticky dough. Do not use water to make the dough. Use curd only. Add some oil and knead the dough for 5 to 8 minutes till it become non-sticky.


  • Divide the dough into 2 portions. Take one ball and spread the dough in a butter greased plate. Make a round shape. Prick with a fork. Mix pizza sauce / tomato sauce and chilli sauce.

  • Spread the sauce. Stud in and arrange the toppings. Cover with grated cheese. Apply butter generously all over the sides to remove the pizza easily after cooking.

  • Take an old kadai. Spread powdered salt for 1 inch. Heat the kadai in high flame for 5 minutes till salt is heated. Keep an eye such that salt should not get burnt.
  • Now place a small bowl and invert over the kadai. Place the pizza plate and cover the kadai. Keep the flame completely low. Cover cook for 10 to 15 minutes. Remove once the corners turn golden brown with a nice smell. Remove the plate from the kadai.
  • Gently slide the pizza to a serving plate using a knife or flat ladle. Sprinkle oregano or pizza seasoning on top. Slice and serve hot. Enjoy !

  • Enjoy !

Note

  • Do not skip baking powder and baking soda.
  • Use curd to make the dough.
  • Do not make the dough too sticky. We must knead adding oil to make a smooth, non sticky dough.
  • Toppings can be our choice. You can use baby corn, paneer cubes, olives, jalapeno and sweet corn.
  • You can also try sprinkling tandoori masala powder for additional flavor and taste.
Try this yummy wheat flour pizza recipe without yeast. Enjoy !
Continue Reading...


June 26, 2019

Chettinad Vegetable Biryani Recipe

chettinad veg biryani
Chettinad style vegetable biryani recipe was in my try list for long time. Even though I have posted Angannan hotel style biryani in vegetarian version, I wanted to try authentic home style veg biryani of Karaikudi, Chettinad. Recently I came across this chettinad veg biryani recipe in a YouTube channel. She mentioned it as arachu vacha biryani i.e biryani with freshly ground spices. This recipe doesn’t use any store bought spice powders like red chilli powder, garam masala or biryani masala powder. So this biryani has a nice aroma of freshly ground spices. Color of this biryani may vary based on the vegetables and masala. Mine was half white in color for the first time. So I added little turmeric powder in the second time and took pictures. So the color of biryani in step by step pictures and cover pictures may vary. But the taste and flavor was really good. Friends, do try this recipe and let me know how it turns out for you.

Do check out my other Chettinad recipes too !

chettinad vegetable biryani


Chettinad vegetable biryani recipe


Chettinad vegetable biryani recipe

Chettinad vegetable biryani recipe



Cuisine: Chettinad
Category: Biryani recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Steamed rice / Puzhungal arisi - 1 cup
  • Cooking oil - 2 tbsp
  • Ghee - 1 tbsp
  • Cinnamon - 1 inch
  • Cloves - 2
  • Cardamom - 1
  • Bay leaf - 1
  • Black stone flower - 1
  • Fennel seeds – 1/2 tsp
  • Big onion - 1 (sliced or finely chopped)
  • Green chilli - 3 to 4
  • Ripe tomato - 1
  • Mixed vegetables - 1 cup (1 carrot, 10 beans, 1 potato, a handful green peas)
  • Turmeric powder – 1/2 tsp (optional, I used it)
  • Water - 2.25 cups
  • Salt - as needed
To Grind - Paste 1
  • Mint leaves - a handful
  • Garlic cloves - 10
To grind - Paste 2
  • Grated coconut - 2 tbsp
  • Cinnamon - 1 inch
  • Cloves - 2
  • Cardamom - 1
HOW TO MAKE CHETTINAD VEG BIRYANI
  1. Wash the rice. Wash the vegetables and chop into small pieces.
  2. Grind paste 1 and paste 2 separately.
  3. Heat oil + ghee in a pressure cooker.
  4. Saute whole garam masala, fennel seeds. Add onion, green chilli and saute well.
  5. Add paste 1 and saute for a minute. Add vegetables, salt and mix well.
  6. Add paste 2 and saute for few minutes. Add water and washed rice.
  7. Mix gently and pressure cook in low flame for one whistle.
  8. Open the cooker and fluff the rice gently. Serve with raita !
CHETTINAD VEG BIRYANI - STEP BY STEP PICTURES

  • Wash the rice and keep it aside. No need to soak it. Wash and chop the vegetables into small cubes.

  • Heat oil + ghee in a pressure cooker base. Saute the whole garam masala like cinnamon, cloves, cardamom and bay leaf.
  • chettinad vegetable biryani recipe
  • Saute onion, green chilli and few curry leaves till onion becomes transparent. Add tomato and saute till mushy. Add required salt for quick sautéing of tomato.

  • Then add mixed vegetables and saute well. In the mean time, grind paste 1 ingredients to a coarse paste. Add to vegetable and saute for a minute. chettinad vegetable biryani  
  • chettinad vegetable biryani

  • Grind the ingredients of paste 2 to a smooth paste adding required water. Add to the cooker. Add water, salt and turmeric powder (optional). Mix well and bring the water to a boil. chettinad vegetable biryani
  • chettinad vegetable biryani

    • Add washed rice and pressure cook for one whistle in low flame. For this, keep the flame high till steam comes out. As soon as steam comes out of the nozzle, put the weight valve and lower the flame completely. Cook till one whistle in low flame. Open the lid after the steam is released. Mix gently with a fork. Serve hot with onion raita ! chettinad vegetable biryani  chettinad vegetable biryani

    Note

    • Adjust the quantity of green chilli as per your taste. I made medium spiced biryani.
    • You have to grind the paste 1 and 2 separately.
    • For variations, you can grind green chilli along with garlic and mint leaves.
    • You can also use basmati rice or seeraga samba / jeera rice for more flavor.

    Try this flavorful Chettinad veg biryani and share your feedback with me. I served it with onion raita. I also prepared Barbeque nation hotel style cajun potato, curd rice. 
    chettinad vegetable biryani

    Continue Reading...


    March 5, 2019

    Palak Pulao Recipe – Spinach Pulao Recipe

    Palak pulao
    Palak pulao is an easy, healthy one pot rice variety that can be prepared easily under 15 minutes. Indian style Spinach rice can be prepared in many ways. Today I have shared an easy version of palak rice using a pressure cooker. I learnt it from my School moms friend Tara. This recipe is very similar to my Karnataka style veg palav recipe. To make this palak rice bright green in color, add some turmeric powder and sugar. I have added frozen green peas. You can also add mixed vegetables like carrot, beans, potato to make this rice more healthy and filling. Ok, lets see how to make palak pulao / spinach rice recipe with step by step pictures.

    Check out my


    spinach pulao


    Palak pulao recipe


    Palak pulao recipe

    Palak pulao recipe / Spinach rice using a pressure cooker for lunch box



    Cuisine: South Indian
    Category: Main course
    Serves: Serves 4
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS
    1 cup - 250ml
    • Basmati rice - 1 cup
    • Water - 1.5 cups
    • Cooking oil + ghee - 2 tbsp + 1 tbsp
    • Bay leaf - 1
    • Black stone flower / Kalpasi - 1
    • Big onion - 1 (finely chopped)
    • Cashew nuts - Few
    • Green peas – 2 tbsp
    • Sugar - a pinch
    • Salt - as needed
    • Lemon juice - few drops
    To grind
    • Palak leaves - 1.5 cups
    • Green chilli - 2 to 3
    • Ginger - 1 inch piece
    • Garlic cloves - 5
    • Cinnamon - 1 inch
    • Cloves - 2
    • Cardamom - 1
    • Fennel seeds - 1/2 tsp
    • Big onion - 1/2
    • Turmeric powder - 1/2tsp
    HOW TO MAKE PALAK PULAO / SPINACH PULAO
    1. Wash and chop the palak leaves. Wash and soak rice for 15 minutes.
    2. In a mixie jar, grind palak and other ingredients given under “To Grind” to a smooth paste.
    3. Heat oil in a pressure cooker base. Saute the spices, onion and cashews.
    4. Saute the palak masala adding sugar and salt. Add peas.
    5. Add water and bring to boil. Add the rice and lemon juice.
    6. Mix well and pressure cook in low flame for one whistle.
    7. Open the cooker after steam is released. Fluff the rice and serve with onion raita !
    PALAK PULAO / SPINACH PULAO - STEP BY STEP PICTURES
    • Cut the root and stem part of palak leaves/ spinach. Wash it well. Chop roughly and set aside. Wash and soak basmati rice in water for 15 minutes. In the mean time, grind the masala.

    • In a mixie jar, take the palak leaves, cinnamon , cloves, cardamom, ginger, garlic, green chilli, fennel seeds, big onion and turmeric powder to a smooth paste adding water. Set aside.
    • Palak pulao
    • Heat oil + ghee in a pressure cooker. Saute a bayleaf and black stone flower. Add onion and saute till transparent. Add cashews and saute for a minute.
    • Palak pulao
    • Now add the ground palak masala paste. Saute in medium flame till its raw smell goes off. Add some sugar and required salt. Add frozen green peas and mixed vegetables (if using). Mix well.
    • Palak pulao
    • Lastly add 1.5 cups of water and sprinkle some lemon juice. Let it come to a roll boil. Taste the water to check the salt and spices.  Now add the soaked rice. Mix gently and close the lid of pressure cooker.
    • Palak pulao
    • Keep the flame high till steam comes out of the nozzle. As soon as vapor comes out, lower the flame completely and put the weight valve. Pressure cook in very low flame for one whistle. It takes nearly 8 to 10 minutes. Switch off the flame. Open the lid after the steam is released. Fluff the rice gently with a fork like ladle. Serve hot with onion raita.
    • Palak pulao
      Enjoy !

    Note

    • Adjust the quantity of green chilli as per your taste.
    • To retain the green color of rice, add some turmeric powder and sugar.
    • Do not keep the palak puree for long time. Use it as soon as you grind the masala to avoid discoloration.

    Easy, yummy, one pot palak pulao is ready, Enjoy !
    Palak rice

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    February 2, 2019

    Beetroot Rice Recipe – Beetroot Pulao – Beetroot Recipes

    beetroot pulao
    Beetroot rice (Beetroot pulao) is one of the yummy, colorful, kids friendly rice varieties for lunch box. It can be prepared in 2 ways. One by making beetroot masala and mix with leftover cooked rice. Second is one pot method using pressure cooker. We can call it as beetroot pulao. Recently my neighbor gave me some beetroot rice to taste. We loved it very much. So I got the recipe from her and tried in my kitchen. As I wanted, its a very simple recipe without any grinding job. All you have to do is just saute all the spices, beetroot , add rice and cook. It can be done under 15 minutes. You can prepare it easily for your lunch box. Even kids would love to eat this rice as it looks colorful.  Friends, do try this easy beetroot pulao recipe for your lunch box or a quick weekend lunch. You will love it ! Here you go, Indian style beetroot rice recipe with step by step pictures.

    Beetroot rice

    Beetroot rice / Beetroot pulao recipe


    Beetroot rice / Beetroot pulao recipe

    Beetroot rice / Beetroot pulao recipe for lunch box.



    Cuisine: Indian
    Category: Main course
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS
    1 cup = 250ml
    • Beetrrot - 1 ( 3/4 cup chopped beetroot)
    • Green peas - 2 tbsp ( optional)
    • Basmati rice - 1 cup ( I used loose basmati rice used for making hyderabadi biryani)
    • Cooking oil + ghee - 2 tbsp + 1 tbsp
    • Cinnamon - 1 inch
    • Cloves - 2
    • Cardamom - 1
    • Bay leaf - 1
    • Star anise - 1
    • Shahjeera / Black cumin seeds - 1/2 tsp
    • Cashew nuts - few
    • Big onion - 1 (finely chopped)
    • Ginger garlic paste - 1 tsp
    • Green chilli - 2 to 3
    • Dhania powder / coriander seeds powder - 1 tsp
    • Garam masala powder - 1/2 tsp
    • Water - 1.5 cups
    • Salt - as needed
    HOW TO MAKE BEETROOT PULAO
    1. Wash the basmati rice and soak in water for 15 minutes.
    2. Wash and peel the beetroot skin. Chop into small pieces and set aside.
    3. Chop onion, slit green chilli. Heat oil + ghee in a pressure cooker base.
    4. Saute the whole garam masala one by one. Then add cashew nuts, onion.
    5. Saute till onion becomes transparent. Then add ginger garlic paste. Saute till raw smell goes off.
    6. Now add the chopped beetroot, green peas. Saute for a minute. Add turmeric powder, dhania powder and garam masala powder.
    7. Saute for few minutes. Lastly add water, soaked rice, salt and pressure cook for one whistle in low flame.
    8. Open and fluff the rice gently. Serve hot with onion raita !
    METHOD - STEP BY STEP PICTURES
    • Wash the basmati rice and soak it in enough water for 15 minutes. Wash and peel beetroot skin. Chop finely. Finely chop onion, slit green chilli. Set aside.

    • Heat oil + ghee in a pressure cooker base. Saute cinnamon, cloves, cardamom, star anise, bay leaf. Add shajeera, cashew nuts, big onion, green chilli and saute till onion becomes transparent.
    • Beetroot rice
    • Add ginger garlic paste and saute till its raw smell goes off. Then add chopped beetroot, green peas and mix well for few minutes.
    • Beetroot rice  Beetroot rice
    • Add turmeric powder, coriander seeds powder, garam masala powder and salt. Mix in medium flame.
    • Beetroot rice
    • Add 1.5 cups of water and bring to boil. Add the soaked rice and mix gently without breaking the rice. Close the cooker lid. Keep the flame high till steam comes out.
    • Beetroot rice
    • After steam starts to come, lower the flame completely and put the weight valve. Cook in very low flame for one whistle. Switch off the flame. Let the steam release. Then open the cooker and fluff the rice gently. Serve hot with onion raita, chips !

    • Enjoy !

    Note

    • Adjust the quantity of green chilli as per your taste.
    • You can use red chilli powder instead of green chilli but taste of pulao varies.

    Try this yummy, colorful beetroot pulao and share your feedback !
    Continue Reading...