Beetroot pulao

Recipe by
Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Pasta Biryani, Rehana's Chicken Biryani, Vegetarian Garlic Noodles , Chicken a la King

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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

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

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