5-Minute Beetroot Rice in Pressure Cooker
Ingredients
- Rice 2 cups, washed and soaked for at least 30 minutes
- Beetroots 2 cups, grated
- Onion 1 medium, sliced
- Oil 3-4 tbsp
- Bay leaves 2
- Cinnamon sticks 2
- Cloves 4
- Cardamoms 4
- Cumin seeds 1 tsp
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Peas 1 cup
- Salt 1 tsp
- Red chili powder 1 tsp
- Turmeric powder 1/2 tsp
- Garam masala 2 tsp
- Coriander powder 3 tsp
- Water 3.5 cups
- Fresh coriander leaves chopped 1 handful
- Fresh mint leaves chopped 1 handful
- Green chilies slit 2-3
- Lemon juice of 1/2 lemon
Preparation
- Heat oil in a pressure cooker and add onions, bay leaves, cinnamon sticks, cloves, cardamom and cumin seeds and saute until onions are soft and spices are aromatic.
- Now add ginger paste and garlic paste (and green chilies if you like) and saute until raw smell goes off.
- Now add peas (I used frozen but you can use fresh peas too as they will also pressure cook nicely) and stir fry for 2 minutes.
- Add grated beetroot and saute for 1 minute.
- Add all the powdered spices (salt, red chili powder, turmeric powder, garam masala and coriander powder) and saute for 1 more minute.
- Lastly, add well drained rice and water.
- Seal the lid of the pressure cooker securely and pressure cook for straight 5 minutes.
- After 5 minutes, immediately turn the flame off and allow the pressure to release naturally.
- Remove the lid and top off with fresh coriander, fresh mint, green chilies and lemon juice.
- Give a stir or two, carefully, not to break the rice.
- Dish out and serve with mint raita.
- Enjoy!
5-Minute Beetroot Rice in Pressure Cooker
Ingredients
- Rice 2 cups washed and soaked for at least 30 minutes
- Beetroots 2 cups grated
- Onion 1 medium sliced
- Oil 3-4 tbsp
- Bay leaves 2
- Cinnamon sticks 2
- Cloves 4
- Cardamoms 4
- Cumin seeds 1 tsp
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Peas 1 cup
- Salt 1 tsp
- Red chili powder 1 tsp
- Turmeric powder 1/2 tsp
- Garam masala 2 tsp
- Coriander powder 3 tsp
- Water 3.5 cups
- Fresh coriander leaves chopped 1 handful
- Fresh mint leaves chopped 1 handful
- Green chilies slit 2-3
- Lemon juice of 1/2 lemon
Instructions
- Heat oil in a pressure cooker and add onions, bay leaves, cinnamon sticks, cloves, cardamom and cumin seeds and saute until onions are soft and spices are aromatic.
- Now add ginger paste and garlic paste (and green chilies if you like) and saute until raw smell goes off.
- Now add peas (I used frozen but you can use fresh peas too as they will also pressure cook nicely) and stir fry for 2 minutes.
- Add grated beetroot and saute for 1 minute.
- Add all the powdered spices (salt, red chili powder, turmeric powder, garam masala and coriander powder) and saute for 1 more minute.
- Lastly, add well drained rice and water.
- Seal the lid of the pressure cooker securely and pressure cook for straight 5 minutes.
- After 5 minutes, immediately turn the flame off and allow the pressure to release naturally.
- Remove the lid and top off with fresh coriander, fresh mint, green chilies and lemon juice.
- Give a stir or two, carefully, not to break the rice.
- Dish out and serve with mint raita.
- Enjoy!
