Colourful Beetroot and Pea Pilau.

If you have been following me for a while, you know I love colourful food. This dish is one of my go to dishes when I want something colourful, tasty and healthy. It also features a lot in the kids’ lunch boxes.

Beetroot is an underrated superfood. It is low in sodium and fats, contains vitamin K and Calcium, is full of folates, is anti inflammatory and boosts energy levels which makes it great to add in a post workout smoothie. It helps lower blood pressure, is rich in fibre so great for digestion, and may aid in cancer prevention. Another great thing about beetroot is both the leaves and the root are edible. And, it can be consumed both raw or cooked. In a salad, in soup, a smoothie, in cakes and brownies, as a breakfast hash, as juice, there is so much to do with this amazing vegetable.

I have already posted other recipes I make with this lovely vegetable here in chapati, here as part of breakfast, here in another vegetable pilau recipe, and here in a smoothie bowl. Have a look.

I kept the pilau dish basic with only beetroot and green peas. Peas are another great source of fibre, rich in manganese and essential vitamins and minerals. This is one healthy meal so let’s get started.

As usual, soak your basmati rice for about 20 minutes. In a pan, heat oil and add a teaspoon of cumin seeds and a few curry leaves. Let them cook a while before adding sliced onions.
When the onion has browned, add 1 tbsp ginger garlic paste, mix well then add 1 tbsp of your ground pilau masala spice. Let the spice cook for a while then add crushed tomatoes.

NB: I used one cup of rice, half a cup of peas and one medium red beetroot. For the pilau spice I have already shared it on my vegetable pilau post here.

Once the tomatoes are fully cooked and the masala releases a nice aroma, add the peeled and grated beetroot and peas. Mix well and let cook a while.
Once they have cooked a bit, add the rice, mix well then add 2 cups of water. Cover and let simmer till the water is all dried and the rice is ready.
The aroma is amazing and look how colourful the dish is!
I had some leftover fried onions (birista) which I added on top for crunch and added flavour.
Final plate: Served the pilau with leftover chapati and toor dal curry. Delicious, colourful, healthy and filling, just how I like my food!

You can also garnish it with coriander leaves and serve with raita or kachumbari salad. Still tasty either way. Try it and enjoy.

One thought on “Colourful Beetroot and Pea Pilau.

  1. Pingback: Crispy Matoke Wedges. – MY KAMPALA NOTEBOOK

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