Beet Broccoli Pulav | Weekday Lunch Idea | Gluten Free Recipe

Hi Supermoms,

I had my mid-week blues today and did not feel like cooking anything elaborate. Variety rice with a vegetable side dish was in my mind when I started cooking. I steamed broccoli florets and chopped beetroot. In parallel I had kept rice to cook. 

At that moment I thought of making a simple yet flavourful pulav without onions, garlic or ginger. Yes, you heard me right. This pulav has delicate flavours that come from garam masala infused ghee/clarified butter. No ground masalas. Just perfect for a weekday lunch and great as a lunch box/tiffin box dish. 

I know that many of you avoid using garlic and onions during this month and this recipe will be just perfect fit for you. You can always substitute white rice with brown rice, broken wheat or millets. 

You can also use left over rice to make this pulav. Once you steam the beets and broccoli, it takes less than 10 minutes to make this dish. I am sure you are tempted to try immediately 😋.

Beet Broccoli Pulav :

Preparation time : 10 minutes

Cooking time : 25 minutes

Serves : 3-4

1 cup = 250 ml cup

Ingredients : 

1 broccoli ( cut them into florets)

1 large beetroot ( peeled and chopped)

2 cups  cooked rice ( You can use basmati or sona masoori rice)

For tempering :

2 teaspoons sesame oil ( you can also use ghee or coconut oil )

1/8 teaspoon turmeric powder 

1/4 teaspoon Kashmiri Chilli powder ( adjust) 

1-2 dry red chillies ( whole) ( I used Guntur chillies)

salt to taste

For infused ghee :

1 tablespoon ghee/ clarified butter 

1 small bay leaf

2 cloves

1 large black cardamom

1/8 teaspoon fennel seeds/saunf

1/2" cinnamon stick

4-5 black peppercorns

1/8 teaspoon cumin seeds

1/8 teaspoon stone flower/kalpasi

Method :

1. Steam the beetroot and broccoli till they are cooked but firm.

Chef tip : Do not over steam them .

2. Heat a kadai or a wide pan with oil over low flame and add dry red chilli, chilli powder and  turmeric powder .

3. Mix and immediately add the steamed vegetables.

4. Add salt and fry over medium high heat by stirring continuously for 1-2 minutes.

5. Switch off and set it aside.

6. Spread the cooked rice in a wide bowl.

7. Heat a small pan or a large ladle with ghee and add all the ingredients given under 'infused ghee'.

8. Once the ghee heats up and you can smell the aroma of the spices, pour the ghee into the rice.

9. Mix well so that the rice is well coated with the infused ghee.

Chef tip : If you are packing this for small children, you can remove the whole spices after mixing . 

10. Now add the beet and broccoli mixture and mix well.

You can watch how I mix the rice here.

Your delicious Beet broccoli Pulav is now ready !! 

Happy Cooking!

With love,

Masterchefmom