Do you have picky eaters in your home? Ask them to try this and see the magic.
What do you need for 3 Servings
2 cups Ponni Rice
1 beetroot (medium sized)
1 Potato (small)
Frozen green peas (fistful)
1 onion (chopped length wise)
2 tsp ginger garlic paste
1 green chili (slit length wise)
1 tsp red chili powder
1/4 tsp turmeric powder
Few coriander leaves
Few Mint leaves (optional)
Salt as needed
2 tbsp oil
5 cups of water (Measure with same cup used for Rice)
1 small cinnamon
2 bay leaves
Few cashews (optional)
Wash and soak the rice for 30 mins.
Peel off the potato and beetroot skin. Chop half beetroot and potato, shred the remaining beetroot. Keep it aside.
Pour oil in a pressure cooker then heat it. Add items under seasoning one by one.
When you feel the raising aroma of spices, add chopped onion. Stir until it becomes translucent.
Add ginger garlic paste, green chili and then stir well for 2 mins. [PIC 1]
Next add mint and coriander leaves.
Put chopped veggies, green peas and saute it for 2 mins then add shredded beetroot and mix well. [PIC 2]
Add red chili powder, turmeric powder along with salt. Stir for 2 mins. [PIC 3]
Pour soaked rice water. When water starts to bubble add soaked rice. [PIC 4]
When water starts to boil close the pressure cooker lid and place the whistle. 3 whistles should be enough to cook.
Any cup can be used to measure the rice. 1 cup of ponni rice needs 2-1/2 cups of water. The cup used in this preparation roughly measures 100 gm.
This recipe can be prepared with basmati rice as well. 1 cup of basmati rice needs 1-1/2 cups of water. Pressure cook it for 1 whistle in low flames.
If you like my recipes,
Feedback is an important part of food blogs. I am regularly finding ways to improve Cooking instructions, Image placements in the listed recipes. If you have any improvement suggestions please share it through .