Red Pulao

Ingredients        

Beetroot               1 large

Rice                      ¼ cup

Carrot                   1 small

Onion                   1 medium size

Capsicum             1 small

Cauliflower          ¼ cup

Peas                      ¼ cup

Oil                        1 tbsp

Soy chunks           10 piece

Green chilies        1 piece

Cumin seed           ¼ tsp

Cinnamon              1 small piece

Cloves                    2 piece

Cardamom             1 piece

Sugar                      ½ tsp

Bay leaves               1 piece

Salt to taste

Water                          ½ cup (approx.)

Cooked preparation    2 bowl

Method

1.Wash rice and soak for an hour. Drain the water just before cooking.

2. Soak soy chunks in warm water for about 15 minutes and squeeze out excess water.

3. Chop vegetables.

4. Grind beetroot to a fine paste.

5. Heat oil (1 tbsp) in a thick pan, add bay leaves, cumin seeds, cinnamon, cloves and cardamom, allowing enough time for individual ingredients to turn brown.

6. Add vegetables and fry till light golden.

7. Add drained rice and fry for 2-3 minutes.

8. Add beetroot paste, soya chunks, salt, sugar and water (double the amount of rice) and bring to a boil.

9. Lower heat to medium low, stir the pulao and cover the pan with a lid. It will take 10- 15 minutes for the rice to get cooked.

10. Serve hot with seasoned curd and pickle

(Garden to Kitchen, Vigyan Prasar)