This vibrant and tasty vegetable pulao is a change from the usual. It is a minimal effort, one-pot dish that comes together in under 30 minutes. Serve it with some poppadums and yogurt for a simple, yet satisfying weeknight meal.

Recipe

Coconut and Beetroot Pulao

(Serves 2-3)

Ingredients

1 cup basmati rice
1 medium beetroot, grated (about 1 cup loosely packed)
1 1/2 tbsp ghee
2 tbsp cashew halves
1 tbsp raisins (optional)
2 cloves
1 bay leaf
1” piece cinnamon
2 green cardamoms, lightly pounded
1/2 tsp cumin seeds
1/8 tsp fennel seeds, coarsely pounded
1 medium onion, thinly sliced
2 green chillies, slit lengthwise
6-8 fresh curry leaves
1/2 tsp ginger-garlic paste
Salt to taste
2 cups thin coconut milk (or 1 cup canned coconut milk diluted with 1 cup water)

Method

Rinse the rice well and soak in water for half an hour. Drain and set aside.

In a heavy based pan, melt the ghee over medium-low heat. Fry the cashews until golden, then remove half of them and set aside for later.

Add the raisins and whole spices. Stir until they turn fragrant, then add the onion, green chillies and curry leaves. Add 1/4 tsp salt and fry until the onion turns translucent.

Add the ginger-garlic paste and fry until the raw smell disappears. Add the grated beetroot and stir-fry for 8-10 minutes.

Next, add the drained rice. Mix gently until all the grains are evenly coated.

Last, add the coconut milk and salt to taste. Stir only once to mix, then cook uncovered on medium-low heat until almost all the liquid has been absorbed (do not stir again).

Lower the heat to a simmer. Cover the pan with a tight fitting lid and cook for 10 minutes. Turn off the heat, but leave the lid on (to allow the rice to steam) for an additional 15 minutes.

Carefully remove the lid and use a fork to gently fluff up the rice. Serve hot garnished with the remaining fried cashews.