Recipe- Healthy To Eat Beetroot Pulao

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.

Ingredients

1½ 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.