Beetroot Pulao

For a Serving Size of Two:

Ingredients:

• 60 grams basmati rice/ brown rice
• 100 grams grated beetroot
• 50 grams finely chopped onions
• 30 grams green peas
• 20 grams finely chopped tomatoes
• 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• Salt (to taste)
• 2 teaspoons oil
• 300 ml water (for cooking rice)
• Fresh cilantro for garnish

Procedure:

• Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.
• In a pan, heat the oil over medium heat. Add cumin seeds and let them splutter. Then, add the chopped onions and sauté until they turn translucent.
• Stir in the ginger-garlic paste and sauté for another minute. Add the grated beetroot and chopped tomatoes. Cook for about 3-4 minutes until the beetroot softens slightly.
• Add the green peas, soaked rice, garam masala, and salt. Mix everything gently to combine.
• Pour in the water and bring to a boil. Reduce the heat to low, cover the pan with a lid, and let it cook for 15-20 minutes or until the rice is cooked and water is absorbed.
• Once cooked, fluff the pulao with a fork and let it rest for a few minutes. Garnish with fresh cilantro before serving.

Nutritional Benefits:

Nutritional Information:

• Calories: 405 kcal
• Protein: 10.3 g
• Carbohydrates: 68 g
• Fat: 14.5 g