Beetroot Pulav

Ingredients

Beetroot - 2
Broccoli - 1 medium sized (optional) 
Sweet corn - 1
Green chillies - 4
Garlic cloves - 5 to 7

Ginger - 1/2 inch piece

Butter / ghee / oil - 4 spoons

Tomatoes - 2

Rice - 1 cup

Salt to taste

Method

Wash and cook the rice along with 2 to 3 cups of water (water quantity depends on the age of the rice, older the age, more water is needed) and 1/2 spoon oil using pressure cooker and allow it to cool down. When you add oil while cooking rice, rice won't stick to each other. 

Peel the skin of beetroot and chop into small pieces as shown in the picture. 

Heat water in a vessel till it starts boiling and add a spoon of salt. Switch off the stove. Chop the broccoli into small pieces and put it into the salt water. Take out the broccoli after 15 mins. This is to get rid of worms if any. 

Separate out the corn from its cob. It's easier to do using elige mane Or metkatti. 

Chop the tomatoes into small pieces. 

Remove the skin of garlic cloves and ginger and chop into pieces. 

Grind ginger, garlic and chillies using a mixer grinder. Add tomato pieces and grind again. 

Heat a thick bottomed kadai with lid. Add butter / ghee Or oil. When it gets heated add ground masala and cook for 2 mins. Add a cup of water, chopped beetroot, broccoli, corn, salt and mix well. Close the lid and cook for about 15 minutes. Keep on stirring every 5 mins and add more water if needed. 

Once the vegetables get cooked (let it be little crunchy), switch off the stove. 

Add cooked rice and additional salt to taste and mix well. This tastes so yummy.