bhaiya’s beet pulau
Credits for this recipe goes to my big brother. He started making it with chole dinner nights during the COVID-19 pandemic and it is now part of our weekly rotations!
½ cup basmati rice
100g beet, peeled & shredded
150 g onions, quarter cut into big pieces, layers separated
1 tbsp butter
6-7 cloves of garlic, minced
1 tsp ginger chilli paste
½ tsp garam masala
½ tsp smoked paprika
½ tsp bombay pav bhaji masala
salt to taste
¼ tsp chat masala
handful cilantro, finely chopped
Wash rice about 3 times or until water runs clear. Soak in water for at least 30 minutes. When ready, bring a pot of water to boil. Salt generously and add the rice in. Stir occasionally. Rice should be cooked in 10-15 minutes. Drain water completely and spread on a baking sheet to cool.
Heat butter on medium low in a saucepan and temper garlic, ginger chilli paste and onions. After a minute, add smoked paprika, pav bhaji and garam masala. Stir and allow to cook until the onions are half way cooked (about 5 minutes). Finally, add the beets and cook for another 5-10 minutes.
Lastly, gently mix the beets and onion mixture into the rice. Sprinkly the chaat masala and cilantro and give it another stir. Serve with cucumber almond raita.