Beetroot Peas Pulao

Ingredients

• Basmati Rice- 1 cup
• Water - 1 cup
• Ghee- 2 tblspn
• Cinnamon- 1 inch stick
• Cardamom - 2 nos
• Cloves - 2 nos
• Star anise - 1 no
• Peppercorns- 1 tsp
• Bay leaf - 1
• Fennel seeds - 1 tsp
• Cumin seeds - 1 tsp
• Ginger - garlic paste - 1 tblsn
• Onions - 1 sliced
• Tomato - 1 chopped
• Mint leaves - 1/4 cup
• Coriander leaves - 1/2 cup
• Green chillies - 2 nos, Slit length wise
• Beetroot - 1 no , chopped
• Green peas (Frozen / canned) - 1/2 cup
• Coconut paste - 2 tblspn (Optional)
• Coriander powder - 2 tsp
• Chilli powder - 1 tsp
• Garam masala powder - 1 tsp
• Coriander leaves to garnish

Method

• Soak basmati rice in some water for 20 minutes. Do not soak it for long time as it will turn mushy when it is cooked.
•  Heat some ghee in a pressure cooker and add bay leaves, cinnamon, star anise, cardamom, cloves, peppercorns, fennel seeds and cumin seeds. Cook for 1 minute, until you get a nice aroma from the spices.Add ginger garlic paste and slit green chillies.
• Add sliced onions and cook for 2 minutes. Now add the tomatoes, beetroot and frozen peas and mix well. Cook it for 3 minutes.
• Add coriander powder, chilli powder, garam masala powder, mint leaves and coriander leaves. Now add the coconut paste and mix well until everything is combined.
• Pour 1 cup of water in to the pressure cooker and check for the taste and adjust accordingly.
• Close the pressure cooker lid and allow it to cook for 1 whistle. When the pressure is released, transfer it to the serving bowl and serve garnished with coriander leaves. You can have this with any raitha.