Beetroot Pulav

2 Cups Hand pound Rice
4 Cups Water

Cook rice in pressure cooker, allow it to cool.

1/4 Cup Coconut

2 Tsp Coriander Seeds

4 Tsp Garlic, Grated (8 Garlic Cloves)

1 Tsp Ginger, Grated

1 Tsp Poppy Seeds

5 Serrano Peppers / 6 Green Chilies

1/2 Cup Water

Grind All the above.

1 Tbsp Sesame Oil

1 Tsp Cumin Seeds

1/3 Cup Broken Cashew Nuts

1/2 Cup Shallots, Chopped Lengthwise

1 Spring Curry Leaves

1/4 Tsp Garam Masala

2 Cups Beetroot, Grated (4 X-Small Beet or 3 Medium Beet)

Beetroot Stems, Finely Chopped (If you have it)

Beetroot Greens, Finely Chopped (If you have it)

1 Cup Green Peas

1 Tbsp + 1/4 Tsp Salt

1/4 Cup Water

1/3 Cup Cilantro, Chopped to Garnish

Heat Oil in pan, add Cumin Seeds and Cashew Nuts, fry till cashew nuts becomes light brown.

Add shallots and fry till the color of the shallots changes.

Add Curry Leaves and Garam Masala and fry for a minute.

Add Grinded mixture, Grated Beet, Beet Stems, Green Peas, Salt and Water. Let it cook for 10 minutes in medium flame. Add Beet Greens and cook for another 5 minutes.

Mix cooked rice to the beet and mix well.

Mix with Cilantro.

Taste Note: Tastes Awesome.

Note: DO NOT MAKE THIS IN RICE COOKER, it looses the pretty dark red color. I forgot to take the picture of the pulav, will post it when I prepare it next time.

Yields: 10 Cups