Beetroot Pulao

How to Prepare

1. Rinse 5 cups of basmati rice under running water until the water runs clear. Set aside.
2. Heat 6 tablespoons of ghee in a large pot over medium heat.
3. Add 2 teaspoons of cumin seeds
4. 4 bay leaves
5. 6 cloves
6. 4 cinnamon sticks, and 6 green cardamoms. Sauté for 1-2 minutes until fragrant.
7. Add 4 finely chopped onions and sauté until golden brown, about 5-7 minutes.
8. Add 4 tablespoons of ginger-garlic paste and cook for 2 minutes.
9. Add 2 kg of grated beetroot and cook for 5-7 minutes, stirring occasionally.
10. Add 2 cups of chopped tomatoes
11. 2 teaspoons of turmeric powder
12. 3 teaspoons of red chili powder
13. 2 teaspoons of garam masala, and salt to taste. Mix well and cook for 5 minutes.
14. Add the rinsed basmati rice to the pot and mix gently to coat the rice with the spices.
15. Pour in 10 cups of water or vegetable stock. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the rice is cooked and the water is absorbed.
16. Turn off the heat and let the pulao rest for 5 minutes. Fluff the rice with a fork.
17. Garnish with 1 cup of chopped coriander leaves and 1 cup of fried cashews or raisins (optional). Serve hot with raita or yogurt.