Beetroot pulao is an easy one-pot rice dish made with beetroot, Basmati rice, and whole spices. This simple vegan dish is wholesome, full of flavours, and definitely a treat for the eyes. Beetroot pulao is an easy one-pot rice dish made with beetroot, Basmati rice, and whole spices. This simple vegan dish is wholesome, full of flavours, and definitely a treat for the eyes. Beetroot pulao is great for an easy weekday meal and lunchboxes.
Ingredients1½ cup Basmati rice
1 cup beetroot (1 large)
1 medium potato
½ cup peas
1 large onion sliced
½ tablespoon ginger paste
2-3 cloves garlic grated (or ½ tablespoon ginger paste)
2 tablespoon oil
1 teaspoon cumin seeds
2 bay leaves
2-3 small pieces cinnamon
4 cardamom
5-6 cloves
1 star anise
1 teaspoon pepper
½ teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon coriander powder
1 teaspoon garam masala
Salt to taste
2 tablespoon coriander leaves
Method- Wash the Basmati rice thoroughly in running water. Soak it in water for 30 minutes to 1 hour
- Wash and peel the beetroot and potato. Cut them into small cubes
- Heat oil in a frying pan or kadhai
- Add cumin seeds and whole spices (bay leaves, cinnamon, cardamom, cloves, pepper, and star anise)
- Saute for a few seconds
- Add the sliced onion. Fry on medium heat until they are translucent
- Add ginger and garlic paste. Saute until the raw smell goes (approximately 1-2 minutes)
- Add the beetroot and potatoes
- Add turmeric powder, chilli powder, coriander powder, and garam masala. Mix well and fry for 2-3 minutes
- Drain the water from the rice
- Add the soaked rice, peas, and salt
- Add 2½ cups of water. Mix well and bring it to a boil
- Cover and simmer for 20 minutes or until the rice is completely cooked and moisture is dried
- Turn off the heat and gently mix the rice
- Add coriander leaves
- Serve hot with plain yogurt or raita.