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Beetroot pulao Recipe

Beetroot pulao is a popular Indian Main
Author :
 
On :
Wednesday, 6 July, 2016
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 5 based on 100 votes
5

Take a look at more Main Recipes. You may also want to try Healthy Pulikachal, Best Tomato Rice, Easy Rajwadi Khichdi

Ingredients

  • 1 cup - basmati Rice
  • 1 - large beetroot, diced
  • 1 - large onion, finely chopped
  • 2 - green chillies, finely chopped
  • 2 - medium size Tomatoes (Puree)
  • 1 heaped tsp - Red Chilli powder
  • 1/2 tsp - Garam Masala powder
  • 2 tbsp - yogurt/ thick Curd
  • 2 - Garlic cloves, crushed
  • 1/2 inch - ginger, crushed
  • 5-6 - Mint leaves
  • 1 tbsp - Lemon juice
  • 1.5 cups - water
  • Salt to taste
  • For tempering:
  • 3 tsp - oil or Ghee
  • 1/2 tsp - fennel
  • 1 - medium size Cinnamon
  • 2 - Cloves
  • 1 - Cardamom
  • To Garnish
  • A few sprigs of Cilantro / Coriander leaves
  • How to Make Beetroot pulao:

    1. Soak rice for 30 minutes, wash and drain it. Keep aside.
    2. Heat oil / ghee in a cooker, add all the ingredients listed for tempering one by one and fry for a minute.
    3. Add ginger- garlic paste and fry until raw smell vanishes.
    4. Add chopped onion, green chillies, mint and a little salt and fry for 1-2 minutes until it turns golden brown.
    5. Add chopped tomatoes and fry until oil separates.
    6. Add chopped beetroot, mix well with the onion and tomatoes and cook for 1-2 minutes by adding a little water.
    7. Add garam masala and saute it for 1-2 minutes with onion-tomato-beetroot mixture.
    8. Add thick curd to it and mix well.
    9. Add soaked and washed rice to it and fry well.
    10. Add required water and salt. Cover the cooker with a lid, pressure cook for 2 whistles and switch off the stove.
    11. Finally add some lemon juice to the rice and mix well.
    12. Garnish it with chopped cilantro / coriander leaves.




     

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