Beetroot pulao

Beetroot pulao is a popular Indian Main
Author :
Category :
Course :
Cuisine :
Technique :
Pressure Cook
Difficulty :
Servings :
Serves 2
Rated 5 based on 100 votes


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


  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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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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