Red Soya Pulao

Ingredients

• 1 big beetroot (ground to a paste)
• 1/4 cup rice (soaked for 1 hour)
• 1 small carrot (chopped)
• 1 medium onion (chopped)
• 1 small capsicum (chopped)
• 1/4 cup chopped cauliflower
• 1/4 cup peas
• 1 tbsp oil
• 10 soya chunks (soaked and squeezed)
• 1 green chili (chopped)
• 1/4 tsp cumin seeds
• 1 small piece cinnamon
• 2 cloves
• 1 cardamom
• 1 bay leaf
• Salt to taste
• 1/2 cup water

Instructions

1. Wash rice and soak for 1 hour. Drain before cooking.
2. Soak soya chunks in warm water for 15 minutes and squeeze excess water.
3. Grind beetroot to a fine paste.
4. Heat oil in a thick pan and add bay leaf, cumin seeds, cinnamon, cloves, and cardamom.
5. Let the spices turn aromatic, then add vegetables and sauté until golden.
6. Add drained rice and fry for 2-3 minutes.
7. Mix in the beetroot paste, soya chunks, salt, and water (double the rice quantity) and bring to a boil.
8. Lower heat to medium-low, stir, and cover with a lid.
9. Cook for 10-15 minutes until rice is done.
10. Serve hot with seasoned curd and pickle.