Here is super easy and quick fix recipe of Egg and Beetroot Pulav. A good one-pot type meal which is hassel free and perfect for times when you want to eat healthy but again don’t have time for elaborate meals. Beetroot is highly nutritious and with Egg this Pulav makes a great combination.
You don’t really need anything along with it, but then some achaar and papad are good to go too. While egg is the only non veg item in my menu, but this itself is good too. Egg is full protein and with rice and beetroot this combination is together good in Carbs and Proteins and other minerals which are essential for our body. You would love to make this Egg and Beetroot Pulav again and again. The good thing is that tomatoes are optional so in a scene where you don’t have tomatoes, just skip it. It would still taste great. Avoid adding too much of oil and that just makes this healthier and tastier too.
Another thing that makes it taste good is mint leaves and since I had some stored during these quarantine times, it worked well for me. Otherwise Pulav masala or Biryani masala does the job. Remember not to miss on slitting the egg so the masalas seep inside the egg and make it tasty too. I am sure this easy recipe will save your lot of time and incase you don’t want to add boiled eggs, just add scrambled eggs.
Egg and Beetroot Pulav
A quick fix and easy as well as healthy recipe for the days when you are time pressed.
Ingredients
- 4 Eggs (Boiled)
- 1 Cup Rice
- 1 Onion (sliced)
- 1 tsp Cumin Seeds
- 1 Bay Leaf
- 4 Cloves
- 4 Pepper Corns
- 2 Cardamom
- 1 tbsp Ginger Garlic Paste
- 1/2 Tomato (Optional)
- 1 Beetroot (boiled and grated)
- 1 Green Chilli
- 10 Mint Leaves
- 1 tbsp Biryani Masala
- 1 tsp Cumin Powder
- 1 tbsp Coriander Powder
- 1 tbsp Oil
- 1 tbsp Salt
- 1 tsp Red Chilli Powder
Instructions
Heat oil in a wok and add cumin seeds , bay leaf, cardamon, cloves, black pepper corns.
Next add onions and saute till light brown and then add green chill, ginger and garlic and cook with coriander powder , red chilli powder and cumin powder.
Next add grated beetroot and tomatoes and cook on slow with some salt.
Now slit the boiled eggs on top and add into this and cook it with the beetroot masala and some mint leaves on slow flame. Cover the wok with the lid as you clean and wash the rice.
Now transfer the rice into the wok and mix it all well.
Add almost two cups of water and sprinkle biryani masala and add mint leaves again and cover and cook it till rice is done.