Beetroot pulao is really a tasty, flavorful, easy pulao recipe.
It is a one pot dish so; we can make this in jiffy. I have added green peas and
sweet corn for additional taste, but it is purely optional.
This pulao is mildly spiced recipe, so well suited to pack in kids
lunch box too.
OK, now let’s move on to the recipe.
BEETROOT PULAO
SOAKING TIME: 20 mins | PREPARATION TIME: 10 mins | COOKING TIME: 15 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: MAIN
CUISINE: INDIAN
YIELDS: 2 PERSONS
INGREDIENTS:
1
cup chopped beetroot
1
cup Basmati rice
1/2
cup frozen peas & sweet corn
3
tablespoon Ghee+Oil
2
cloves
2
cardamoms
1
bay leaf
1
inch cinnamon piece
1
green chilli
1
tablespoon ginger garlic paste
1
medium sized onion
½
teaspoon red chilli powder
½
teaspoon garam masala powder
¼
cup coconut milk
Few
mint leaves
Few
coriander leaves (chopped)
Water
as needed*
Salt
to taste
* As I have
used ¼ cup of coconut milk, I used 1 ¼ cup of water to cook 1 cup basmati rice.
PREPARATION:
Chop the beetroot in to small pieces
and keep it ready.
Finely chop the onion and coriander
leaves and set aside separately.
Rinse the rice well in water, and then
soak it in water for minimum 20 minutes.
After 20 minutes drain the water and
keep it ready.
Extract the coconut milk or mix the
coconut milk powder in ¼ cup of water and keep it ready.
METHOD:
In a heavy bottomed pan or pressure
cooker, add a teaspoon of ghee and sauté the soaked and drained basmati rice
and sauté well for 2 to 3 minutes.
The rice colour should not be changed.
Remove from heat and keep the sautéed rice
aside.
In the same pan add remaining oil+ghee
let it heat.
Then add the whole masalas(cardamom,
cloves, bay leaf and cinnamon) and sauté well.
Add the onions and sauté till it
becomes translucent.
Then add ginger garlic paste and saute.
then add the chopped green chillies, beetroot, Green peas, sweet corn.
then add the chopped green chillies, beetroot, Green peas, sweet corn.
Sauté for a minute.
Then add the red chilli powder andgaram
masala powder.
Sauté for few seconds with out burning
the masalas.
Then add the water , mint leaves and
salt.
Add the coconut milk.
Once the water starts boiling, add the sautéed
rice and mix well.
Check for salt and then close the pan
with the lid and let it cook in medium flame.
Check and stir in between to avoid
burning at the bottom.
Once the rice got fully cooked and it
becomes fluffy, switch off the flame
Add the coriander leaves and mix well.
Serve hot with raita or any of the
gravy of your choice.
NOTES:
- Soaking the basmati rice is very important to get long grains.
- Sauting the rice is to avoid the sticking of rice and to get fluffy pulao.
- Adjust the spiciness by adding/reducing the red chilli powder level.
- Adding peas and corn is purely optional, but it will give nice taste and look to the pulao.
- As I have added ¼ cup coconut milk, I have added only 1 ¼ cup of water.
- If you are not using coconut milk, add 11/2 cup of water.
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Keep the ingredients ready.
Rinse the rice well in water, and then soak it in water for minimum 20 minutes.
Rinse the rice well in water, and then soak it in water for minimum 20 minutes.
After 20 minutes drain the water and keep it ready.
In a heavy bottomed pan or pressure cooker, add a teaspoon of ghee and sauté the soaked and drained basmati rice and sauté well for 2 to 3 minutes.
The rice colour should not be changed.
Remove from heat and keep the sautéed rice aside.
In the same pan add remaining oil+ghee let it heat.
Then add the whole masalas (cardamom, cloves, bay leaf and cinnamon) and sauté well.
Add the onions and sauté till it becomes translucent.
Then add the ginger garlic paste and saute well,
then add chopped green chillies.
Add beetroot, Green peas, sweet corn.
then add chopped green chillies.
Add beetroot, Green peas, sweet corn.
Sauté for a minute.
Then add the red chilli powder and garam masala powder.
Sauté for few seconds with out burning the masalas.
Then add the water , mint leaves and salt. Add the coconut milk.
Once the water starts boiling, add the sautéed rice and mix well.
Check for salt and then close the pan with the lid and let it cook in medium flame.
Check and stir in between to avoid burning at the bottom.
Once the rice got fully cooked and it becomes fluffy, switch off the flame
Add the coriander leaves and mix well.
Do try this recipe and please don’t forget to
give your feedback in comments.
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