Recipe courtesy of Aarti Sequeira
From:
Food Network Magazine
Pea and Peanut Pulao with Pickled Beet Raita
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- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 4 servings of pulao, plus about 5 cups of raita
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 488
- Total Fat
- 19 g
- Saturated Fat
- 7 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 6 g
- Sugar
- 20 g
- Protein
- 17 g
- Cholesterol
- 30 mg
- Sodium
- 886 mg
Aarti typically serves pulao as a side dish, but with her pickled beet raita, it becomes a meal!
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 4 servings of pulao, plus about 5 cups of raita
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 488
- Total Fat
- 19 g
- Saturated Fat
- 7 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 6 g
- Sugar
- 20 g
- Protein
- 17 g
- Cholesterol
- 30 mg
- Sodium
- 886 mg
Ingredients
Pickled Beet Raita:
Directions
- Put the rice in a strainer and rinse under cool water three or four times, until the water runs clear. Place the strainer in a bowl of water and let the rice soak, about 20 minutes. Drain the rice well.
- Meanwhile, warm the ghee in a medium saucepan over medium heat. Add the cumin, cardamom and bay leaf and cook until the spices sizzle and become aromatic, about 1 minute. Then add the onion and cook until translucent, about 5 minutes.
- Add the drained rice to the pot. Cook until the water evaporates from the rice grains and you can hear a gentle snap, crackle and pop, 1 to 2 minutes. (The rice will smell ever so slightly nutty.) Pour in 1 3/4 cups hot water and season with a big pinch of salt. Cover the pot, turn down the heat to low and cook 15 minutes. (Don’t take the lid off while cooking!)
- Meanwhile, pour the peas into a microwave-safe bowl, cover with water and microwave 2 minutes. Set aside. Remove the rice from the heat and fluff with a fork. Place a clean kitchen towel over the top and pop the lid back on. If the rice felt a little wet when you fluffed it, return the pot to the burner for 3 to 5 minutes —t he residual heat will cook off the excess water. If the rice felt pretty good, let the pot sit off the heat, undisturbed, 5 minutes.
- Remove the lid and kitchen towel from the rice. Sprinkle with the peas, peanuts and mint. Squeeze the lemon wedge on top and season with a little more salt; stir well with a fork. Serve with the raita.
Pickled Beet Raita:
- Combine the yogurt, beets, cucumber, pomegranate seeds and mint in a bowl. Season with a big pinch of salt, the cumin and black lime. Refrigerate until ready to serve.
