February 17, 2013

Beetroot Pulav/Rice | Kids Lunch Box Recipe | One pot meal

Beetroot Rice

Hope everyone had a great Valentine's Day and a wonderful weekend. We do not as such celebrate valentine's day but looking at all the celebrations around us was great fun. Me and MK stay together 24/7. yes I'm serious we work together, attend same meetings, go to lunch together and even share the same cubicle. So for us having a special day to show our love is definitely not needed. Just for the sake of the blog I wanted to make something heart shaped and post it on Valentine's. A cake, cookie or something. So after days and days of thinking I actually did not make anything due to time constraints. Last two weeks has been hectic and I did not have the time to write a post or bloghop. So after a long break here I'm with a healthy and easy one pot meal.

Cooking for kids lunch box is a big task. It cannot be spicy, no masala smell, it cannot turn dry and what not. Shweets gives me lot of orders and is very specific about what I send her in the lunch box. Beetroot Rice is one thing she loves. It's colorful, not spicy so it suits perfectly. Even her friends comment that it is special rice. It is easy to make and comes in handy for those busy mornings. You can even grate the beetroot in the night and store it in a ziploc so you can save all the time. Try this wonderful rice and surprise your princess !!



Preparation Time - 10 minutes

Cooking Time - 10 minutes

Serves - 2 - 4

Ingredients

Basmati Rice - 1 cup
Onion - 1 no
Beetroot - 2 no (medium size)
Green Chilly - 2 no
Mint Leaves - 1 fistful (optional)
Cinnamon - 2 sticks
Cardamom - 2 no
Fennel Seeds - 1 tsp
Oil - 2 tsp
Salt as needed

Preparation
  • Wash and grate the beetroot.
  • Soak the basmati rice for about 15 minutes.
  • Julienne(cut into thin long strips)the onion and slit the green chillies.
Method
  • In a pressure cooker heat 2 tsps oil. Add the cinnamon sticks, cardamom and fennel seeds in medium flame.
  • Next Add the onions, mint leaves, green chillies and saute well until raw smell of the beetroot goes away. Add required salt.
  • Add 2 cups of water and allow it to boil.
  • When the water starts to boil add the soaked rice.
  • Close the lid and pressure cook for 2 whistles.
  • Once the pressure releases using a fork fluff the rice and serve hot.
Notes
  • You can serve the beetroot rice with raitha, chips, pappad.
  • Using mint leaves is optional.
  • You can also replace beetroot with carrots.



Reactions:

20 comments:

Healthy one pot meal and perfect for lunch box.

http://sabdhaskitchen.blogspot.in/

Very flavorful..Nice color too!!!
Prathima Rao
Prats Corner

Very flavorful rice. loving the color

Eye pleasing and super healthy,colourful one pot meal..Wat an elegant and cute presentation.

Colorful and yummy rice,superb

Looks so yum...Drool drool...Sure will try shabitha:)

Looks great love the color..healthy

Thank You Gals for all your lovely comments !!

Hi,
You have got nice collections. Very lovely !
(I just got a small doubt )
U have mentioned rice water:ratio as 1:1.5 in previous other rice items but in this you have used 1:2. Which is correct? And shouldn't the rice been fried before adding water? Could u plz clarify

Thanks for your wonderful comment. Regarding your doubt on the water to rice ratio, I normally use 1:1.5 for rice items where I want the rice to be separate and 1:2 ratio when I want it slightly sticky for items like pulao. Also the same logic holds good for not frying the rice before adding the water. When I pack for lunch for my daughter I make sure it is not too dry so I follow this method. Hope this helps.

Hi Shabitha,

Thanks a lot for your kind reply. so frying e rice in either way doesn't make e rice mushy right? And one more thing does this method of cooking applies for Seeraga samba rice too? Can u plz let me know it

Hi,
You got a very nice & wonderful collection of recipes. I have tried ur few dishes it has turned out well. Thanks:-)

I just have a small clarification. When making the rice it comes grainy but with little lumps. If
I mix when hot it gets mushed. So how to avoid lumps and stir rice once cooked. (basmati rice 1:2 ratio for 2 whistles, I saute rice for 2 mins then add water)

Thanks,
Divya

@Diya, Thanks for lovely comment about the blog.

Normally for my rice items using Basmati, the water ratio would be 1:1.5. But as this was a dish I had prepared for my daughter's lunch I made 1:2 so that it is not too dry. You can always make it 1:1.5. Also do not use a laddle to mix use a fork to fluff so that the rice will not break. Hope this helps.

@Anon (Sorry there was no name) Yes frying the rice before adding will not make the rice mushy but make sure you keep it in low flame. Also I have not used seeraga samba, but as far I know just treat it like basmati rice. Soak it for 15 - 20 minutes and use 1:1.5 water ratio.

Hi Shabitha,

Thank you so much for e reply. Yeah I too make rice using 1:1.5 ratio before, but my kid seems to feel it hard. I tried your beetroot pulao with the same measurements (1:2 for 2 whistles) just I fried the rice before adding water that's it. It came out grainy too, But wen I packed it formed lumps. So just wanna confirm with you what should be the mistake I would have done, is it just becoz I dint mix e rice properly or something. Can u plz let me know do that I correct my mistake

Thanks in advance,
Diya

Hi,

The water ratio you have used in 2 ways. 1:1..5 &1:2. For both you give 2 wwhistles in high. Does both make give the rice in correct texture

Hi Shabitha,

Can u plz confirm my question, I just wanna know which method (1:2 or 1:1.5) is better for kids?. And in either way keeping in high for 2 whistles is fine riggt? Frying rice also can be right

@Diya - As I have mentioned in my post I normally use 1:2 when cook for the kids, mainly because their side dishes will also be vegetable dry. Keeping on high is mostly dependent on the cooker. I would say you should keep it in medium high and do some trial and error to understand the cooker. For your previous question - I normally use a fork to fluff the rice and do not press the rice when I pack and also use a hot pack and the rice stays grainy until lunch say 5 hours from the time I pack.

@Anonymous - Keeping on high is mostly dependent on the cooker. I would say you should keep it in medium high and do some trial and error to understand the cooker. Frying rice before adding water in low flame is fine.

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