Culinary Chemistry

Growing up, Beet-root somehow was never a staple at our house. I was introduced to this colourful veggie by one of my college friends, who used to bring this divine beet-root rice for lunch often. I used to literally polish off half of her lunch especially when it was beet-root. Hence, the other day when I saw this veggie in the grocery store, it brought back pleasant, mouth-watering memories.So I immediately bought it to try and recreate at least the dish, if not the memories.So here goes my version of the beet-root pulav:

Ingredients (Serves 4)

2 cups basmati rice

2-3 medium sized beetroots cut in 2 inch long, chunky pieces

1 large onion diced

2 cloves garlic chopped fine

1/2″ ginger chopped fine

1/4 box of button mushrooms sliced

1/2 a big bell pepper chopped

1 bay leaf

1 inch cinnamon

2-3 cloves

1 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp red chilli power

1/2 tsp shan curry powder(optional)

1/2 tsp garam masala

2 tsp vegetable/canola oil

salt to taste

Cilanthro for garnish

Method

Pre-soak the basmati rice in water for about 20 minutes. Meanwhile in a pressure cooker or pressure pan fry bay leaf, cinnamon stick, cloves in oil for a minute, add the jeera, once it sputters, fry the onions. Add the ginger and garlic.After 2 minutes add the bell pepper and mushrooms and saute until mushrooms sweat. sprinkle the turmeric, red chilli and curry powders. mix and finally throw in the beets. Saute for a minute, salt it and then add the rice. mix thoroughly, pour 3 cups of water and close the close the pan, put the weight and cook in low for 15 minutes. Turn off the stove, wait for 15minutes, open the lid, add the garam masala,adjust salt for taste and finally garnish with cilanthro.

It tasted very nice but somehow didn’t have the same taste as my college friend’s did. The bright colour though very attractive, did stain most my utensils especially my cutting board:-)))