Beetroot Pulao

Name: Beetroot Pulao
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups rice; 3 medium beetroots - peeled & diced; As needed Water for washing & soaking; 4 cups water for cooking; 1 stem of kadi patta; 1 medium onion - peeled, washed & diced; 2 tsp dessicated coconut; 1 star anise; 1 bay leaf; 1 pod black cardamom; 4-5 whole black peppercorns; 1 cinnamon stick; 1 tsp mustard seeds; 2 tbsp Ghee; 6-7 Garlic cloves - peeled and minced; 2 inch Ginger - peeled and julienned; 1/2 cup milk (coconut milk would be best); 1 tsp each of dhani powder, mirchi powder, haldi powder; 1 tsp each of garam masala powder, jeera powder; as per taste Salt; 1/2 cup softened peas

Culinary Adventures @culinary_adventures

Gurgaon, India

Beetroot is my toddlers favorite veggie; considering it's natural sweetness it's an instant hit with most kids!

This rendition of the Pulao is nutritious, colorful and extremely filling.

Beetroot is my toddlers favorite veggie; considering it's natural sweetness it's an instant hit with most kids!

This rendition of the Pulao is nutritious, colorful and extremely filling.

Culinary Adventures @culinary_adventures

Gurgaon, India

Beetroot is my toddlers favorite veggie; considering it's natural sweetness it's an instant hit with most kids!

This rendition of the Pulao is nutritious, colorful and extremely filling.

Beetroot is my toddlers favorite veggie; considering it's natural sweetness it's an instant hit with most kids!

This rendition of the Pulao is nutritious, colorful and extremely filling.

Saved

Ingredients

40-60 mins

4 servings

2 cupsrice
3medium beetroots - peeled & diced
As neededWater for washing & soaking
4 cupswater for cooking
1stem of kadi patta
1medium onion - peeled, washed & diced
2 tsp dessicated coconut
1star anise
1bay leaf
1 podblack cardamom
4-5whole black peppercorns
1cinnamon stick
1 tspmustard seeds
2 tbspGhee
6-7Garlic cloves - peeled and minced
2 inchGinger - peeled and julienned
1/2 cupmilk (coconut milk would be best)
1 tspeach of dhani powder, mirchi powder, haldi powder
1 tspeach of garam masala powder, jeera powder
as per taste Salt
1/2 cupsoftened peas

Saved

Steps

40-60 mins

1

First, wash and soak the rice and keep it aside.
2

In a hot deep flat pan/wok add ghee, tej patta, star anise, cinnamon, peppercorns, black cardamom, kadi patta and mustard seeds. Reduce the flame, cover the pan with a lid and let the mustard splutter.
3

Now add your diced onions, minced garlic and julienned ginger and let it good until the raw smell goes away.
4

Add the diced beetroot and peas, cover the pan and let it cook.
After about 5-7 mins, add the milk and give it a stir. Put the lid back on and let it cook on medium flame.
5

Once the beetroot looks glazy add the rice and mix. Let the rice cook for 2 mins, with the lid closed.
6

Add the required amount of water and salt, and put the lid back on and let the rice cook.
7

Serve hot with plain yogurt or salad raita, vagara or bharwa baigan. Enjoy!