Beetroot pulao

Cooking notes

• Beetroot rice (or pulao) is a great way to include the superfood in your diet. Here I’ve used some leftover rice and grated beetroot for a flavourful, gorgeously-coloured one-pot dish.

• Make sure the rice has cooled down or is at room temperature before you start cooking it.

• I usually serve this one-pot dish with mint raita, but you can enjoy it on its own, and it packs well for a lunchbox.

• Makes 2-4 portions.

Ingredients

• 1 medium beetroot, grated

• 1 cup rice, cooked (leftovers work best)

• 1 medium onion, finely chopped

• 1 tsp mustard seeds

• 1 tsp garlic, finely chopped

• 12-14 cashewnuts

• ¼ tsp turmeric powder

• ½ tsp red chilli powder

• 1 tsp lemon juice

• 2 tsp cooking oil

• Pinch of salt

• 1 tbsp coriander, finely chopped

• 1 tbsp mint leaves, finely chopped

Method

1. Pour the oil into a non-stick frying pan on medium heat.

2. Once the oil is slightly hot, add the mustard seeds and wait for them to crackle.

3. Then add in the chopped garlic and cashewnuts, and stir fry them for 30 seconds.

4. To this, add in the onions and saute them for 1-2 minutes.

5. Add the grated beetroot and stir the mix well for 2-3 minutes on low-medium heat.

6. Next, add the turmeric and red chilli powder, along with 1 tablespoon of water. Stir and cook for 2-3 minutes on low-medium heat.

7. Finally, add the cooked rice, and chopped coriander and mint leaves. Add the salt to your taste. Add in the lemon juice as well.

8. Stir gently for 1-2 minutes until everything has mixed well. Turn off the heat and enjoy!

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