The best version of rice I like is plain boiled rice. Whenever we go out to any restaurant for dining, people get surprised when I order Plain rice as an accomplishment for my curries and Daal while everyone around me excited for spicy Biryani or at least fresh and fragrant Jeera rice. I belong to that rare species of humans who would prefer to have plain rice with dal without any other condiments and spices added to it. I just love that less spicy, bland sort of taste as it is.
Beetroot Tawa Pulao
- 2 cups cold n plain boiled rice – Basmati will work best for this recipe
- ½ cup grated Beetroot – water squeezed out
- ½ cup green peas
- 1/4 cup Sweet corn kernels - optional
- 1 carrot – diced small
- 2 onions – chopped
- 4-5 green chillies – chopped fine
- 1 medium tomato – chopped small
- 5-6 Large Garlic pods – grated or chopped
- ½ inch piece of ginger – sliced thin or grated
- A pinch of Asafoetida
- Salt to taste
- 1 tsp Red Chili powder, turmeric, coriander powder each
- ½ tsp Paprika optional
- 1 tbsp Butter / Ghee
- 1 tbsp Oil
Heat ghee/butter in a broad flat-bottomed Pan, and fry garlic and green chillies into it. Add a pinch of Salt and turmeric to it and just sauté for 10 sec.
Add the cold rice, separating it with fork or spatula, mixing well with the garlic chilli butter. Keep the flame low, and frequently stir this without covering up. You may sprinkle some water on top, if it gets too try. But remember, we don’t want very moist rice, but just well-cooked fluffy texture. So don’t overdo the water
Once its done, take it off in another plate. Now in the same Pan, heat oil. Add asafoetida and after frying for like half a minute add chopped onion and ginger into it. Fry till it gets browned.
Throw in all the other vegetables and remaining spices, and adjust salt etc.
Cook this covered for 10-12 minutes on a low-medium flame, stirring in between. When done, add in the cooked rice and mix well but very gently, taking care not to break the rice apart.
Keep the flame medium and stir this continuously for another minute. Turn off and garnish with Paprika and Black Pepper, with some sprigs of Cilantro on top.
Frying both the rice and the veggies is an important step for this specific dish. You could also go ahead with the general tadka method and fry the vegetables first and then add plain boiled rice into the wok directly. Frying them separately definitely churns out a distinct flavour though.
This Pulao tastes great when served fresh and hot straight from the griddle since it tends to get watery when cold.
Cut a piece of onion alongside and serve with Raita, Chutney and some mild Curry.
Some other rice dishes that are as healthy as they are delicious: