Spicy Beetroot Jalapeno Pulav ..... A Satvik Pulav adding Sambar Powder ......
Spicy Beetroot Pulav is a very satvik type of pulav with no onion, garlic or ginger added to it. This pulav was specially prepared during a event / occasion where I could not add them to the pulav. However if you add them the taste will definitely be more awesome as I have prepared the same before with a different combination. The addition of sambar powder brings a unique taste to the pulav as there are many ingredients mixed in the powder also the addition of tomato puree gives the pulav a nice taste of tanginess.
Basmati / Jeera Rice – 2 cups.
Beetroot – 1 large or 2 medium.
Red Jalapeno – 4-5
Tomatoes – 2-3
Jeera – 2 tsp
Shahajeera – ½ tsp
Cinnamon – 2” length 4-5 pieces or 4” length single piece.
Haldi Powder – 1 tsp
Sambar Powder – 2 tblsp
Pepper – ½ - 1 tsp
Cloves – 1 tsp
Garam Masala Powder – 1 tblsp
Green Cardamoms – 2
Black Cardamoms – 4
Crushed Jaivitri – ¼ tsp
Star anise – 1 – 2
Bay leaves – 2-3
Curry leaves – 8-10
Soak 2 cups of Jeera Rice / Basmati Rice in plenty of water for 30 minutes.
Wash well and drain on a colander. Keep this ready.
Peel the skin of one large sized or 2 medium sized beetroots. Chop them into small sized cubes (not very small). Keep this ready aside.
Wash and wipe 4-5 Red Jalapeno’s (Thick red chillies). Cut them into rings and keep them ready aside.
Wash, wipe, chop 2-3 tomatoes and puree them to a fine paste.
I prepared this pulav directly on pressure cooker pan. Heat ¼ cup of ghee, when hot, lower the heat to minimum and ......
add in the spices one by one … jeera, shahajeera, of cinnamon, haldi powder, of Sambar powder, , pepper, cloves, garam masala powder, green cardamoms, black cardamoms, crushed Jaivitri, star anise, bay leaves, curry leaves and fry for a few seconds then add in the haldi powder, sambar powder and garam masala powder fry well.
** Note : If you want to add onions, garlic and ginger you can add them, I have not added them this time otherwise I normally do add them. It really enhances the flavours. Just add them before adding in the powders and fry till light brown in colour and then proceed with the masala powders.
Now add in the tomato puree paste and fry for another few minutes. Add in the beetroot, the cut jalapeno’s and mix well. Add the drained rice, salt to taste and 4 cups of water and mix well.
Cover the pressure cooker lid with the pressure weight and cook to 4 whistles on medium heat.
Let the pressure drop on its own. Remove the lid and leave open for the steam to pass off for 5 minutes before you mix or try removing or serving the pulav. This is to ensure that the pulav has cooled a bit or else it will mash up if you mix it immediately.
Once the steam has settled gently mix the pulav with a fork. Do not give any vigorous stirs. Garnish with some coriander leaves and serve with curds or raita.
This pulav is best served with curds or raita as there is no need of any gravy for the pulav. The pulav is spicy enough and does not need to be more spicier. You can increase or decrease the amount of sambar masala powder as per your liking and how much spicy you want the pulav to be. But do remember we have added jalapenos (Red chilly) here which will add to the spiciness of the pulav. So be careful in adding the powder the first time.
The pulav is ready to be served. Serve the pulav with any of the accompaniments you like, though I would strongly suggest curds or raita .......... Enjoy the pulav with family and friends.