Beetroot pulao is an easy, nutritious one pot meal. Makes a perfect lunch box recipe. Colourful pulao, treat for eyes as well as taste buds. Step by step pictures.
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This beetroot pulao is suggested by a reader (Aby Senthil) when I posted Chana pulao. She mailed immediately saying we can try beetroot pulao same way as my chana pulao. And sent the recipe too. So one day I tried and turned out great. Aj loved it. Me too loved it.
🍚 Ingredients
Once when we went to my mama’s house my mami had made veg biryani with beetroot.
Usually we don’t add beets in Biryani, so it was quite different, attractive and tasty too. But never tried on my own. This is the first time I made and will make it often for ourselves. Do try it for a change, your kid would love it for its color.
✨Highlight
I love fennel seed’s flavor in this pulao. It not only add distinct flavor, but also helps suppressing the earthy boring smell and makes bland beetroot taste along great. So I highly recommend fennel and fresh homemade ginger garlic paste for best results.
🌾 Basmati rice
Soaking basmati rice helps in giving moist results not dry. It also helps giving long grain. However if you are in hurry, just soak before you start the prep work.
I love India gate premium, Lal Qilla, Dawat. Stick to a brand that works for you and find the exact water and time for perfect results.
💭 Top tip
- To get the perfect color as mine, Make sure to not boil the rice along water. Add rice only after water/ coconut milk boils. After adding rice, boil in high flame for a while to cook it ¾th. Then slow cook for perfect results.
- Make sure to check salt before adding rice. Let salt be slightly more so that it tastes correct when rice is cooked along.
- After the rice is done, do not mix much. Do it once or twice very gently. This will give longest looking basmati rice instead of broken ones.
- I suggest to use alluminium (Indolium) pressure cooker or hard anodised one to prevent burnt bottom.
Recipe card
Beetroot pulao recipe
Beetroot pulao is an easy, nutritious one pot meal. Makes a perfect lunch box recipe. Colourful pulao, treat for eyes as well as taste buds. Step by step pictures.
Ingredients
- 1 cup heaped Basmati rice
- 1 cup heaped Beetroot chopped
- ½ cup Green peas
- 1 teaspoon Ginger garlic paste
- 1 teaspoon Red chilli powder
- 1 teaspoon Coriander seeds powder
- ⅛ teaspoon Turmeric
- 1 cup Coconut milk thin
- 2 tablespoon Coriander leaves chopped
- Salt
To temper
- 1 tablespoon Oil / Ghee
- 1 Bay leaf
- 1 inch Cinnamon
- 1 Cardamom
- 1 Clove
- ½ teaspoon Saunf fennel seeds
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Instructions
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Soak basmati rice for at least ½ hour. Heat a small pressure cooker with oil/ ghee, temper with the items given under ‘To temper’ table in order. Add thinly sliced onions and fry till transparent.
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In goes ginger garlic paste and fry for a minute in medium flame. Add beetroot and green peas. Sprinkle little salt and continue frying for 2 mins in medium flame.
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Add turmeric, chilli powder and dhaniya powder and give it a fry. Add thin coconut milk and a cup of water. Bring to boil, add required salt and soaked basmati rice. Mix well.
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Boil briskly until ¾th done, then cook covered for 14 minutes in lowest possible flame with lid and pressure valve.
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Or as soon as water boils, close the lid and cook upto 2 whittles in medium flame. Garnish with coriander leaves.
Notes
- You can garnish with fried cashews too and can skip green peas.
- I didn’t had ginger garlic paste, so I pressed ginger and garlic in garlic press.
- Add rice only after water boils. if you boil water and rice together, it gets mushy.
📸 Stepwise photos
1. Soak basmati rice for at least ½ hour.
2. Heat a small pressure cooker with oil/ ghee, temper with the items given under ‘To temper’ table in order. Add thinly sliced onions and fry till transparent.
3. In goes ginger garlic paste (I used press) and fry for a minute in medium flame. Add beetroot and green peas. Sprinkle little salt and continue frying for 2 mins in medium flame.
4. Add turmeric, chilli powder and coriander powder and give it a fry. Pour thin coconut milk and a cup of water. Bring to boil, add required salt and soaked basmati rice. Mix well.
a) Boil briskly until ¾th done, then cook covered for 14 minutes in lowest possible flame with lid and pressure valve.
b) Or as soon as water boils, close the lid and cook upto 2 whittles in medium flame. Garnish with coriander leaves.
Serve hot with any raita, onion raita best or boondi raita and chips.
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