Rice Dishes Recipes - Pink Pulao Rice Recipe

Ingredients

• 225g/8 oz basmati rice, soaked

• 1 large beetroot (red beets)

• 60ml/4 tbsp ghee

• 5ml/1 tsp mustard seeds

• 5ml/1 tsp black pepper

• 2.5ml/1/2 tsp cumin seeds

• 15ml/1 tbsp yellow split peas

• 15ml/1 tbsp split black beans

• 6 green chilies

• 2 aubergines (eggplant), cubed

• 2 onions, chopped

• 1 spring fresh curry leaves

• salt

• 2.5ml/1/2 tsp ground turmeric

• 1/2 coconut, grated (shredded)

• 50g/2 oz cashew nuts

• juice of 1 lemon

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Method:

1. Cook the rice in boiling water for about 15 minutes until tender then drain. Boil the beetroot until tender then remove the skin. Heat 15ml/1 tbsp of ghee and fry the mustard seeds, pepper, cumin seeds, split peas, split beans and chilies until browned. Add the aubergines, onions and curry leaves and cook until soft.

2. Add the beetroot and cook for 2 minutes. Add the salt, turmeric and coconut and fry for a few seconds. Stir in the cooked rice. Fry the nuts in the remaining ghee and add to the rice. Sprinkle with lemon juice, cover and simmer over a low heat for 5-10 minutes before serving.