Beetroot Pulao (Rice) Recipe

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

Colorful, Delightful, and Healthy Beetroot Pulao

Beetroot is my favorite vegetable. There are many reasons for this. I like its color, smell, texture, and most importantly, its health benefits.

Beets are high in immune-boosting vitamin C, fiber, and essential minerals, such as manganese and potassium. They are considered good for the liver, kidneys, pancreas, and bones. They also contain B vitamins and folate.

This dish makes an excellent lunch or dinner. It is a complete meal if you serve it with cucumber-onion-yogurt raita. I made both the pulao and raita simultaneously; together, it took me about 45 minutes to make.

Try this healthy main course dish and reap its health benefits today!

Cook Time

Ingredients

• 1 1/4 cups basmati rice or long-grain rice, washed and soaked in fresh water for 30 minutes
• 1 1/4 cups beetroot, finely chopped
• 1/4 cup green peas, fresh or frozen (optional)
• 1 onion, finely chopped
• 2 small green chilies, slit and cut lengthwise
• 1/2 teaspoon garam masala powder, available in Indian stores
• 1/2 teaspoon cumin seeds, or use shahi jeera
• 1/4 teaspoon coriander powder
• 2 cloves
• 4 garlic cloves, minced or crushed
• 1/2 inch cinnamon stick
• 1/4 inch ginger, minced or crushed
• 2 to 3 teaspoons oil (or 1 tablespoon ghee and 1 tablespoon oil)
• 3/4 teaspoon salt, or to taste

Instructions

1. Wash basmati rice. Soak in fresh water for 30 minutes. Next, drain the water.
2. Heat oil in a pressure cooker base or deep-based pot. Add cumin seeds, slit green chilies, cloves, and cinnamon stick. Saute until cumin sizzles.
3. Throw in chopped onions. Saute them until they turn golden brown. Next, add crushed ginger and garlic (or use ginger-garlic paste).
4. Saute for a few seconds or until you get a nice aroma from the spices. Throw in green peas. Add some salt. Stir-cook for a minute.
5. Add coriander powder and garam masala powder. Saute for 10 seconds on low heat.
6. Add chopped beetroot. Stir-cook for 2 minutes. Next, add rice. Continue stir-cooking for 2 to 3 minutes.
7. Add about 3 to 3 1/2 cups of water. If you want the pulao to be dry, only add 3 cups of water. I wanted the pulao to be moist, hence I used 3 1/2 cups of water.
8. Add remaining salt. Mix well. Let the mix come to a gentle boil. Simmer for 2 to 3 minutes.
9. Now cover the cooker. Place the weight. Increase the heat. Cook up to a whistle. Next, simmer for about 6 minutes. Turn off the heat.
10. Open the cooker lid when the entire pressure releases from the cooker naturally.
11. Now, check for the taste. Add salt if needed. Gently mix the pulao once.
12. Your favorite beetroot pulao is ready to serve! Serve it with a cucumber-onion-yogurt raita (see recipe below).

Photo Tutorial

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Cucumber-Onion-Yogurt Raita Recipe

Ingredients

• 1 small cucumber, peeled and finely chopped
• 1 onion, finely chopped
• 1 green chili, finely chopped
• 1 tomato, finely chopped
• A few coriander leaves
• 1 cup moderately sour curd or yogurt
• Salt, to taste

Instructions

1. In a mixing bowl, combine cucumber, onion, green chili, tomato, and coriander leaves.
2. Add a cup of moderately sour curd or yogurt. Throw in some salt. Mix well. This is the cucumber-onion-yogurt raita.

Photo Tutorial for the Raita