Beetroot Pulaoor Beetroot Riceis a must try. Even if you don't like beets, try this. I bet next time you are going to ask for it. You can pack it for lunch box along with onion raita, onion carrot raita or any yogurt base side dish of your choice.
Pulao or Pilaf is a rice dish, which you can prepare in no time. With little spices and vegetables of your choice makes it a complete healthy meal. I wanted to make something different from the usual 'sabzis'. Either elders or kids, we get easily bored with sabzis and curries, that's when the pulao makes a difference bursting with all the good flavours.
Pulao or Pilaf is a rice dish, which you can prepare in no time. With little spices and vegetables of your choice makes it a complete healthy meal. I wanted to make something different from the usual 'sabzis'. Either elders or kids, we get easily bored with sabzis and curries, that's when the pulao makes a difference bursting with all the good flavours.
How to make Beetroot pulao or beetroot rice with step by step photos:
1. Wash and soak rice for 30 minutes. If you are using dried peas, soak it over night and frozen peas can also be used directly while preparing.
2. Heat oil or ghee in a cooker. when hot, add all the garam masalas followed by onion + ginger+garlic paste + green chilies. Saute till its raw smell dissappears.
* I like to gently crush the whole garam masalas before adding to oil. 
3. Add chopped leaves + pepper + turmeric and all the chopped beetroot and peas. Saute for 2 minutes.
4. Drain and retain the water in which rice was soaked. Add the rice to cooker. mmix and saute for another 2 minutes.
* Sauting the rice makes it seperate and fluffy.
5. Add water + salt. Mix well and check the water for salt. It should be little salty. Cover and cook for 3-4 minutes or Cook on high flame, after first whistle, lower the flame and cook for another 2 whistles.
6. Enjoy it hot along with some raita.
Beetroot Pulao | Beetroot Rice Recipe
Prep Time : 15 minutes
Cook Time : 10 minutes
Servings: 4 servings
Measurements used:- 1 cup = 250 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml
Ingredients:
2 tbsp Vegetable oil / ghee
6 nos Cloves
1 inch Cinnamon stick
2 strands Mace / javitri
2 nos Bay leaf small
4 nos Green cardamon
1 tsp Shah jeera / cumin seeds
1 no Star anise
2 nos Green chilies chopped
1 cup Onion sliced
1 tbsp Ginger-garlic paste
1 Fistful of each coriander and mint leaves
1/2 tsp Pepper powder
1/2 tsp Red chilly powder optional
1/2 tsp Turmeric powder
2 cups Basmati / zeera rice
2 cup Beetroot chopped in small, 2 medium
beetroots
1 cup Peas
3.5 cups Water
Instructions:
- Wash and soak rice for 30 minutes. If you are using dried peas, soak it over night and frozen peas can also be used directly while preparing.
- Heat oil or ghee in a cooker. when hot, add all the garam masalas followed by onion + ginger+garlic paste + green chilies. Saute till its raw smell dissappears.
- * I like to gently crush the whole garam masalas before adding to oil.
- Add chopped leaves + pepper + turmeric and all the chopped vegetables. Saute for 2 minutes.
- Drain and retain the water in which rice was soaked. Add the rice to cooker. mmix and saute for another 2 minutes.
- * Sauting the rice makes it seperate and fluffy.
- Add water + salt. Mix well and check the water for salt. It should be little salty. Cover and cook for 3-4 minutes or Cook on high flame, after first whistle, lower the flame and cook for another 2 whistles.
- Enjoy it hot along with some raita.
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