Beetroot Pulao | Beetroot Rice

Beetroot Pulao | Beetroot Rice

Author: Rumki Paul
Course: Main
Cuisine: Indian
Preparation Time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 2 Persons

Beetroot Pulao is a healthy and delicious flavoured Rice with an amazing red colour. This dish is an eye candy for everyone and specially for kids who always refuse to eat Beetroots. It is a very quick and easy recipe and contains the goodness of Veggies. You would need very limited and user-friendly ingredients to prepare this Single pot meal.

In this recipe, I have cooked the Beetroot in Onion, Ginger and Garlic with some spices. I have used Cumin seeds (Jeera) for tempering and used Cumin powder, Coriander powder and Garam masala for flavouring. I have grated the Beetroot for better colour and flavour. Few people also use diced or sliced Beetroots for preparing Pulao.

As I have dedicated this recipe to the Cute Kids, so I have added a whole green chilli just for flavouring. I have not chopped it or slit it. In fact, I have not used any Chilli powder too. If you like you can increase the amount of Chilli and Chilli powder according to your taste preference.

I have used long grain Basmati rice to prepare this Beetroot Pulao. Normally, Basmati rice goes best for preparing Pulao because of its texture, taste and aroma. Basmati rice gets cooked very quickly. Before cooking this rice, it is very important to soak it in water for some time.

For a perfect Pulao, right quantity of water, temperature and timing, are three vital points. Though it sounds very tough, but it is not. If you follow the instructions, you will surely get your perfect Pulao. In this recipe, I have cooked the Pulao in Kadai.

You can prepare this dish either in Pressure Cooker or Kadai. In Pressure Cooker, it gets cooked little faster than in Kadai. But in both ways, you will get the tasty and wonderful coloured Pulao rice.

Beetroot Pulao consists of the slight sweetness of Beetroots and the flavours of spices. In this recipe, in addition to Beetroots I have also added Carrots and green Bell Peppers to make the dish healthier and tastier. But normally, people avoid adding any other vegetables.

Beetroots are full of nutrients. They are very good source of vitamins, minerals, fibre and nitrates. They contain iron and reduce many health issues. Beetroots are low in calories and fat and improves our digestion. In fact, it has high concentration of nitrates and helps in reducing blood pressure level. In short, Beetroots are powerhouse of healthy content and regular consumption of it may make our life healthier and happier.

Ingredients:

• 1 cup Basmati rice
• 1 large Beetroot, grated
• 1 Carrot, sliced
• 1 small green Bell pepper, small diced
• 1 large Onion, thin sliced
• 3 cloves of Garlic, finely chopped
• 1 teaspoon Ginger paste
• 1 Green chilli
• ½ teaspoon Cumin seeds (Jeera)
• ½ teaspoon Cumin powder
• 1 teaspoon Coriander powder
• ½ teaspoon Garam masala powder
• Salt to taste
• 1 teaspoon Ghee
• Oil for cooking
• 1.75 cups of hot water

1. First wash and soak the Basmati rice for 30 minutes.
2. Then drain the water and keep it aside.
3. On the other side, add Oil and Ghee into the pan.
4. Once the Oil is hot, add Cumin seeds (Jeera) and let them crackle.
   

5. Add Garlic and fry them till light golden colour.
   

6. Add Onions and cook it for 2-3 minutes in medium high flame until they become translucent.
   

7. Add Ginger paste and green Chilli and stir it well.
   

8. Cook it in medium flame until the raw smell of Ginger goes away.
9. Add Carrots and mix it well.
   

10. Cover the pan and cook it for a minute in medium flame.
11. Add Beetroots and mix it properly.
    

12. Cover the pan and cook it in medium low flame for 5 minutes.
13. Stir occasionally.
14. Add green Bell Peppers and mix it.
    

15. Cover the pan and cook it for another couple of minutes.
16. Add the Basmati rice (Step2) and mix it carefully with gentle hand.
    

17. Add Cumin powder, Coriander powder, Salt and mix it with light hand.
    
    

18. Cook it for 30 seconds in lowest temperature.
19. Add hot water and Garam masala into the pan.
    

20. Mix it very delicately and cover the pan.
21. Cook it in high flame for five minutes.
22. Then remove the lid and stir it once.
23. Cover the pan and cook it in low flame for another 7-8 minutes.
24. Remove the lid and switch off the flame.Tip: Sometimes the flame of gas and quality of rice may vary the cooking time of Pulao. For best results, before switching off the flame, always check whether the rice is completely done or needs some more time to get cooked.