Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 4 Servings

This recipe is rich in taste and rich in nutrition. Boosts hemoglobin and is rich in vitamins . This is beautiful version of beetroot 

Ingredients

• Grated beetroot - 1 cup ( 250 grams ) 
• Capsicum - 1 (sliced thick )
• Onion - 1 cut in length wise )
• Tomato - 2 medium ( small cut ) 
• Brown basmathi rice - 300 grams ( 1 cup heaped) 

For Tadka

• Cold-pressed Oil - 2 tsp ( for oil free version , do dry tadka)
• Jeera - 1/2 tsp

For Garnish 

• Curry leaves - 10
• Coriander leaves - 2 tsp finely chopped 

For Paste 

• Coconut - 150 grams
• Cashew full - 10 ( soaked in water for 1 hour) 
• Red chilly - 3 
• Garlic - 4 big cloves
• Green chilly - 4
• Cinnamon - 1( inch stick )
• Clove - 5 
• Somph- 1/2 tsp
• Elachi- 1 small 

Method

Pre- preparation

• Cook the  brown basmathi rice . Keep it separately. 
• Paste all the Ingredients given under "for paste" and keep it separately (thick Paste)

Preparation 

• In a kadai (earthen pot 1st choice)  add oil ( if oil less version add tadka to dry kadai) and add jeera and let the colour change.
• To it add the onion and fry till transparent colour .
• Then add capsicum, tomato, and beetroot.
• Cook till its 3/4th done .
• Now add the paste and little water (if required 100ml water) and stir and close the lid .
• Cook for 10 to 15 min till everything mixes well.. 
• Switch off the flame (it should be cooked like a thick paste, if watery, Cook for some more time) 
• Now once it cools add the above cooked veggie Paste to the rice and mix . 
• You can heat the pulao by steaming it for 15 min (for the paste to blend well in to rice) or close & cook in kadai for 15 in sim flame) 
• Garnish with curry leaves and coriander leaves .
• Serve hot 

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