Instant Pot Beetroot Pulao

Method9 steps

1. 1

   Step 1: Rinse the 200 grams basmati rice in separate fresh water four to five times until the water runs clear. Drain and reserve; keep the one-and-a-half cups measured cooking water separate.

   Uses 1 cup basmati rice (200 grams) · Fresh water as needed to rinse rice; drain after rinsing

2. 2

   Step 2: Press the saute button. Once it displays hot, add oil (1 tablespoon) to the pot and then add the cumin seeds (1/2 teaspoon).

   Uses 1 tablespoon oil (15 ml, use oil of choice) · 1/2 teaspoon cumin seeds

3. 3

   Step 3: Add bay leaf (1), cloves (2) and cardamom and saute for few seconds until fragrant. Add the peanuts (1 tablespoon) and cook for a minute until the peanuts start changing color.

   Uses Oil with cumin tempering · 1 bay leaf · 2 cloves · 2 green cardamom · 1 tablespoon raw peanuts

4. 4

   Step 4: Add curry leaves (10-12) and then add the chopped onion (1 small) and green chili (1). Cook the onion for 2 minutes until softened. Then add the ginger-garlic paste (1 teaspoon) and cook for a minute.

   Uses Whole-spice and peanut tempering · 10-12 curry leaves · 1 small onion (60 grams, chopped) · 1 green chili (chopped) · 1 teaspoon ginger garlic paste

5. 5

   Step 5: Add the diced beetroot (2 medium) and green peas (1/4 cup). Toss them together for few seconds.

   Uses Cooked onion-curry-leaf-ginger-garlic aromatic base · 2 medium beetroot (265 grams, diced, around 1.25 cups diced beetroot) · 1/4 cup green peas (I used frozen)

6. 6

   Step 6: Then add the rinsed rice to the pot and mix. Also add the chopped cilantro (2 tablespoons).

   Uses Sauteed beetroot-pea aromatic mixture · Rinsed drained raw basmati rice · 2 tablespoons chopped cilantro

7. 7

   Step 7: Add the one-and-a-half cups measured cooking water (1.5 cups) and threequarter teaspoon salt (3/4 teaspoon). Stir and scrape the base clean of any stuck food. Close according to the cooker’s instructions and cook at high pressure for six minutes.

   Pressure cook rice · 6 minUses Raw rinsed rice with sauteed beetroot vegetables and cilantro · 1.5 cups water (12 oz) · 3/4 teaspoon salt (or to taste)

8. 8

   Step 8: Let the pressure release fully naturally. Open only when completely depressurized according to the cooker’s instructions. Fluff the rice with a fork, mix in the tablespoon desiccated coconut powder (1 tablespoon) and sprinkle with garam masala.

   Full natural pressure release before openingUses Pressure-cooked beetroot rice in sealed cooker · 1 tablespoon desiccated coconut powder · garam masala (to sprinkle)

9. 9

   Step 9: Serve hot, with separately prepared raita if desired.

   Uses Fluffed finished coconut-garam beetroot pulao