Gulabi Beets Pulav

Amma loves beetroots...but unfortunately Appa and I find its taste a bit unpalatable. Its Amma's endeavor to try beets in various manner so that in some form both Appa and I are also able to enjoy. In one of those experiments, the Gulabi Beets Pulav became a hit as all the nutrition of beets is available with an exotic flavour that is so wonderful that Appa and I do not get tired of enjoying more and more of it!

Ingredients:
1 cup Basmati Rice
1/2 Beetroot, medium sized, cut length wise | 1/4" thick
1 Potato, medium sized, cut length wise  | 1/4" thick
1 Green Bell Pepper | Shimla Mirch | Capsicum, cut length wise  | 1/4" thick
1 Onion, cut length wise | 1/4" thick
1 Gajar | Carrot, small, cut length wise | 1/4" thick
1 tsp Jeera | Cumin Seeds
2 Lavang | Cloves
1/2 " Cinnamon
1 Tej Patta | Bay Leaf
1/4 tsp Elaichi | Cardamom Powder
1 tsp Kasuri Methi, finely crushed
2 cups Water
2 tblsp Oil
To taste Salt

Method:

• Wash the Basmati Rice and soak in 2 cups water for 1 hour. Keep aside.
• In a non-stick kadhai, heat the oil and as it becomes hot, add jeera, cloves, cinnamon and bay leaf.
• When the jeera splutters, add the onion and saute for 2 minutes.
• Add the cut potatoes, bell pepper, carrot and beetroot. Saute for 2 minutes. Spread the vegetables in the kadhai to make a nice layer.
• Drain the soaked Basmati Rice . Keep the water for use.
• Layer the soaked Basmati Rice  over the vegetables. 
• Sprinkle salt as required, on top of the Basmati Rice .
• Add the water from the sides, ensuring the rice layer does not get disturbed. Keep the flame on medium.
• Once this water comes to a boil, keep the flame on low and cover and cook for 10 minutes.
• After 10 minutes, check if the Basmati Rice  has cooked and the water has evaporated. Else cover and cook for additional 1 or 2 minutes.
• Once the Basmati Rice  is cooked, turn off the gas. Sprinkle the elaichi powder and crushed kasuri methi leaves on top of the cooked Basmati Rice and gently mix the vegetables and Basmati Rice.
• The Basmati Rice would have the lovely pinkish hues form the Beetroots and a slight yellowish tinge from the Carrots. In case you want only the pink hues, do not add carrots.
• Serve this Gulabi Beets Pulav along with any Raita | Pickle | Papad

We have used:

1. Indiagates Basmati Rice - Classic

2. Tata Salt Lite

3. Badshah Kasuri Methi

4. Borges Olive Oil - Light

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.