Скачать или смотреть Raksha Bandhan Special | Chickpea Pulao & Beetroot Raita | Borosil Hard Anodised Cookware

This Rakshabandhan, make your sibling’s favourite meal with extra love ❤️
We’re cooking a wholesome, flavour-packed Chickpea Pulao with Beetroot Raita in the Borosil Hard Anodised Range – perfect for healthy, everyday Indian cooking.

The Borosil Hard Anodised Cookware is built to last – tough, chip-proof, and scratch-resistant. It heats evenly so your pulao is perfectly cooked and your raita chilled just right! Plus, it’s induction & gas-friendly, so you can cook anywhere.

Because food tastes best when made with love… and the right cookware. ✨

Why choose Borosil Hard Anodised range:
✔ Tough, chip-proof hard anodised body
✔ Even heat distribution for faster, better cooking
✔ Low oil cooking – perfect for healthy meals
✔ Scratch-resistant, long-lasting finish
✔ Induction friendly
✔ Ideal for all your everyday Indian recipes

Explore our entire range of kadhai & casseroles here
https://myborosil.com/collections/cas...

Ingredients

For Chickpea Pulao
2 Tbsp Oil
1 Tsp Cumin Seeds
2 Bay Leaf
2 Black Cardamom
1 Tsp Black Peppercorn
2-3 Cloves
3 Green Cardamom
2 Onion sliced
1 Tbsp Ginger-Garlic Paste
Salt to Taste
1 ½ Tsp Red Chilli Powder
½ Tsp Turmeric Powder
1 Tbsp Coriander Powder
1 Tsp Cumin Powder
1 Tsp Garam Masala
½ Tsp Chaat Masala
½ Tsp Black Salt
2-3 Green Chilli slit
1 Cup Chickpea boiled & Water
1 Tomato chopped
1 Cup Basmati Rice boiled
10-12 Coriander Sprig

For Beetroot Raita
¼ Cup Beetroot grated
1 Tsp Black Salt
1 Tsp Chaat Masala
½ Tsp Roasted Cumin Powder
1 Cup Curd

For Tadka
2 Tbsp Mustard Oil
1 Tsp Mustard seeds
½ Lemon Wedge Juice

For Garnish
2 Coriander Sprig

Method
1. Heat oil in a Borosil Hard Anodised Kadai over medium flame. Add cumin seeds, bay leaves, black cardamom, black peppercorns, cloves, and green cardamom. Sauté for a few seconds until aromatic.
2. Add sliced onions and sauté on high flame for 2 minutes Add ginger-garlic paste and sauté for another 2 minutes.
3. Add salt, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, chaat masala, black salt, and slit green chillies. Mix well and sauté on medium flame for 2 minutes.
4. Add boiled chickpeas along with of their water. Stir and add chopped tomato, mix well. And cover the kadai with a lid. Cook on medium flame for 5 minutes.
5. Spread the boiled rice over the chickpea masala. Add chopped coriander over the rice. Cover and cook on medium flame for a few minutes.
6. In a mixing bowl, combine grated beetroot, black salt, chaat masala, roasted cumin powder, and curd. Mix well.
7. Place a Borosil hard anodized tadka pan and heat mustard oil. Add mustard seeds and allow them to splutter. Pour this tadka over the beetroot mixture and mix well.
8. Open the lid of the pulao and gently mix the rice and masala. Squeeze in the lemon juice and mix gently to combine.
9. Transfer in serving Borosil Aura Glass Dinner Set bowl and garnish with coriander sprigs. Serve with beetroot raita.



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