Beetroot Rice Recipe | Beetroot Pulao Recipe
Beetroot Pulao is a quick, one-pot cooking rice meal that can be made within 30 minutes. It is healthy, with a perfect balance of spice and sweetness. It is a unique lunchbox recipe or a happy weekday meal dish that pairs well with raita as an accompaniment. It is one of those recipes that adds a vibrant and healthy twist to your lunch routine.
Servings2 people
Ingredients
- 1 cup basmati rice
- ¾ cup beetroot
- ¼ cup green peas
- 1 teaspoon ginger garlic paste
- 1 small sized big onion
- ½ teaspoon garam masala powder
- ¼ teaspoon chana masala powder or pav bhaji powder
- a pinch turmeric powder
- 1 and ½ cups water
- 1 teaspoon coriander leaves
- salt to taste
To Temper :
- 2 teaspoon oil
- ½ tablespoon ghee
- ½ inch stick cinnamon
- 2 cloves
- 1 cardamom
To grind to a coarse paste:
- 5 small onion
- 1 green chilli
Instructions
- Soak rice for 30mins.
- Take a mixer and grind small onion and green chili to a coarse paste. I used 5 small onions which was big so halved them.
- Chop beets into small cubes, remove peas from shell rinse the veggies and keep aside.
- In a pressure cooker heat oil + ghee – add cinnamon, cloves and cardamom, let it splutter.
- Add ginger garlic paste, onion chilli paste. Fry till raw smell leaves.
- Sauté in low flame for at least 3 minutes.
- Then add chopped onion and fry till it turns translucent.
- Add chana masala powder, garam masala powder and turmeric powder. Fry the masala well for 5 minutes.
- Add beetroot & peas and sauté in low flame for 2 minutes.
- Add required salt.
- Drain water and add the rice and give a quick saute till the masalas are nicely coated with the rice.
- Add water and pressure cook for 3-4 whistles. Once pressure releases fluff the rice and garnish with coriander leaves.
- Serve Beetroot Rice hot / warm!
Notes
- Use fresh beets – using fresh beetroot is the key tip of this recipe. You can chop them into fine cubes or grate them if making them for kids.
- Rinse Rice well – Rinsing the rice and soaking it before cooking is another important step. This helps in long, separate grains before cooking.
- Grind onion and green chilies – Keep the paste coarsely. Don’t make a fine paste. This adds texture and enhances the masala base.
- Cook the Beets well – Cook the veggies partially or at least till the raw smell subsides. This helps in improving the overall aroma and taste of the dish.
- Ghee for cooking – Ghee is healthy and adds richness to the recipe. You can add both and cook. Oil helps the rice to stay away from sticking.
- Don’t add too much masala – Keep the rice mild and naturally sweet. Add masalas as mentioned.
- One Pot Cooking – Since it is a one-pot cooking, cook it in a deep pot or a pressure cooker for even cooking.
- Fluff the rice with a fork – Once the rice is cooked well, let it rest. Fluff it gently with a fork.
Nutrition Facts
Beetroot Rice Recipe | Beetroot Pulao Recipe
Amount Per Serving (225 g)
Calories 511
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 10mg3%
Sodium 136mg6%
Potassium 521mg15%
Carbohydrates 96g32%
Fiber 7g29%
Sugar 11g12%
Protein 10g20%
Vitamin A 163IU3%
Vitamin C 22mg27%
Calcium 81mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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