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Beetroot Chilla | Shilpa Shetty Kundra | Healthy Recipes | The Art Of Loving Food

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Beetroot Chilla | Shilpa Shetty Kundra | Healthy Recipes | The Art Of Loving Food

See also  Delightful Khushbu Dar White Matar Pulao: A Savory Veggie FusionIn a quest for the perfect veg pulao recipe, I'm thrilled to share with you my cherished family secret, passed down through generations. This delectable White Matar Pulao is an aromatic blend of flavors and textures that will surely become a staple in your culinary repertoire.Ingredients:- 1 cup basmati rice- 2 cups water- 1 tablespoon ghee or oil- 1 small onion, finely chopped- 2 cloves garlic, minced- 1 medium-sized potato, peeled and diced- 1 cup green peas (fresh or frozen)- 1 cup cooked white kidney beans (matar)- 1 teaspoon cumin powder- 1 teaspoon coriander powder- Salt, to taste- Fresh cilantro, for garnishInstructions:1. Rinse the rice and soak it in water for at least 30 minutes.2. Drain the rice and set it aside.3. Heat the ghee or oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent.4. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.5. Add the diced potato, green peas, and cooked white kidney beans. Stir well to combine.6. Add the cumin powder, coriander powder, and salt. Mix thoroughly to ensure even distribution of spices.7. Drain the soaked rice and add it to the saucepan. Stir gently to combine with the vegetable mixture.8. Add 2 cups of water and bring the mixture to a boil. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15-20 minutes or until the rice is cooked and fluffy.9. Turn off the heat and let it rest for 5 minutes before serving.10. Garnish with fresh cilantro and serve hot.Enjoy your scrumptious White Matar Pulao, a true culinary delight that's sure to satisfy your cravings!

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