Beet and Pea Pulao
Beetroot and Green Pea Pulao- a healthy ,delicious and colourful beetroot and green pea pulao
Servings: 5
Calories: 239kcal
Ingredients
- 1.25 cup Rice
- 1 cup Green Peas / Hari Matar
- 1 cup Beetroot / Chukandar chopped
- 4 Green Chillies / Hari Mirch
- 1 tbsp Ginger / Adrak chopped
- 1/4 tsp Turmeric Powder / Haldi Powder
- 1 Tomatoes / Tamatar chopped
- 1 tsp Red Chilli powder / Laal mirch powder
- 1 tsp Lemon Juice / Nimbu Ka Ras
- 1/3 tsp Garam Masala Powder
- to taste salt
tempering/ tadka/ waghar
- 3 tbsp Cooking Oil
- 2 tbsp Clarified Butter / Desi Ghee
- 1 tsp Cumin Seeds / Sabut Jeera
- 4 Cloves / Lavang
- 4 Green Cardamom / Hari Elaichi
- 8 Peppercorns / Sabut Kali Mirch
- 2 Bay Leaves / Tej Patta
- 1/2 inch Cinnamon /daalchini
- 1/4 cup Cashew Nuts / Kaju
Instructions
- Wash and soak rice for 20 minutes.
- Peel beetroot and chop into small cubes.
- Heat ghee and oil in a heavy bottom pan and add cumin seeds ,when it start to crackle then add the other tempering ingredients. saute for few seconds.
- Now add chopped green chilies ,ginger and tomato and stir fry for few seconds and then add green peas and soaked rice.
- Stir gently for 30 seconds and then add chopped beetroot and all the spices.
- Add 2 cups of water and let it come to a rolling boil.
- Now add lemon juice and mix. Cover with a lid and cook on low heat till done.
- Switch off the flame when rice is done.
- After 5 minutes fluff gently with a fork.
- Serve hot with raita ,curd ,pickle and salad.
Nutrition
Calories: 239kcal | Carbohydrates: 18g | Protein: 4g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 540mg | Potassium: 284mg | Fiber: 5g | Sugar: 5g | Vitamin A: 472IU | Vitamin C: 20mg | Calcium: 32mg | Iron: 2mg