Nutrient-Rich Red Amaranth and Beet Pulav (Easy One-Pot Meal)
50 minutes
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About Nutrient-Rich Red Amaranth and Beet Pulav (Easy One-Pot Meal)
Craving a vibrant and healthy meal that's bursting with flavor? This Red Amaranth and Beet Pulav is a nutritional powerhouse, combining the earthy goodness of amaranth and sweet beets in a simple, one-pot dish. It's a feast for the eyes and a treat for your body!Rich in iron, calcium, antioxidants, and folic acid, this colorful pulav is perfect for lunch, dinner, or even a weekend brunch. Fragrant spices and crispy bread croutons add a delightful textural dimension that will tantalize your taste buds.Serve this wholesome and satisfying meal with a dollop of cool yogurt or your favorite raita for a truly complete culinary experience.
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See the 30-Day PlanRecipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
Pantry
- 3 cup Rice basmati
- 3 tbsp Clarified Butter ghee, or oil
- 1 tbsp Cumin Seeds
- 2 Bay Leaf
- 1 tbsp Ginger-Garlic Paste
- 1 cup Milk
- 1 cup Yogurt
- 3 slices Bread brown
Ground Spices
- 1 tsp Coriander Seeds
- 1/2 tsp Cumin Seeds
- 2 Cardamom green
- 2 Cloves
- 1 inch Cinnamon Stick
- 8 Peppercorn black
- 1 pinch Nutmeg
- 2 Chilli dried, red
- 1/4 tsp Fenugreek Seeds
Instructions
- Wash the basmati rice thoroughly and soak it in water for 15 minutes. This helps the rice cook evenly and achieve a fluffy texture.
- Peel and chop the beetroot into bite-sized pieces. Wash and chop the amaranth greens.
- In a pressure cooker, heat the ghee or oil over medium heat. Add the cumin seeds and bay leaves. Sauté until fragrant.
- Add the sliced onions and sauté until they turn translucent and lightly golden brown. This builds a flavor base for the pulav.
- Add the ginger-garlic paste and sauté for 2 minutes until the raw aroma disappears.
- Grind all the spices listed under "Ground Spices" into a fine powder. Add this freshly ground spice blend to the pressure cooker and sauté for a minute to release their aromas.
- Add the chopped beetroot, amaranth greens, milk, yogurt, and 4 cups of water to the pressure cooker. Stir well to combine.
- Add 1 teaspoon of ghee, close the lid of the pressure cooker, and bring to high pressure. Once the pressure is reached (indicated by a whistle), reduce the heat to low and simmer for 1-2 minutes. Then, turn off the heat.
- While the pulav is cooking, cut the brown bread into small, square-shaped croutons. Deep fry the croutons until golden brown and crispy. Drain on paper towels to remove excess oil.
- Once the pressure in the cooker releases naturally, open the lid and gently fluff the pulav with a fork. Gently fold in the crispy bread croutons.
- Serve the Red Amaranth and Beet Pulav hot with a side of raita, plain yogurt, or pickle.
Recipe Notes
Good To Know
- For extra flavor, lightly roast the basmati rice in a teaspoon of ghee before adding it to the pulav; this will impart a subtle nuttiness and help keep the grains separate.
- If you prefer a milder beet flavor and a less pronounced color, grate the beetroot instead of chopping it into chunks; it will blend more seamlessly into the rice and cook faster.
- To retain the vibrant red and green hues of the amaranth and beetroot, cook the pulav on low flame and avoid over-stirring after adding the greens—this prevents discoloration and mushiness.
- For a vegan version, simply substitute desi ghee with cold-pressed coconut oil or any neutral plant-based oil, which also complements the earthy flavors of the dish.
Expert Tips
- Soaking the basmati rice for at least 30 minutes before cooking will help achieve fluffy, separated grains.
- Adjust the amount of green chilies according to your spice preference. For a milder pulav, remove the seeds before adding them.
- Garnish the finished pulav with fresh cilantro, toasted cashews, or a squeeze of lemon juice for an extra layer of flavor and visual appeal.
Storage Instructions
- Allow the pulav to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3-4 days.
- To reheat, gently warm the pulav in a pan over medium heat with a splash of water or broth to prevent drying out. Alternatively, microwave in short bursts, stirring in between, until heated through.
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Recipe Nutrition
Calories: 640kcalCarbohydrates: 112gProtein: 15gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 35mgSodium: 147mgPotassium: 540mgFiber: 5gSugar: 10gVitamin A: 361IUVitamin C: 31mgCalcium: 221mgIron: 3mg
shrikripa uppangala
Articles: 6
4 Comments
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What a delicious idea! Thanks for sharing.
This looks so good! Appreciate the share.
Wow, this looks fantastic!
This is amazing! Excited to make it.