🇮🇳 Indian Vegetarian

Chukandar Pulao

Name: Chukandar Pulao
Prep time: 23 min
Cook time: 50 min
Total time: 73 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 1, thinly sliced Onion; 2, slit Green Chili; 3 tbsp Ghee; 1/2 tsp Turmeric Powder; 2 cups, rinsed and soaked 20 minutes Basmati Rice; 2 tsp Whole Garam Masala Spices; 1 cup Green Peas; 2, grated Beetroot

🇮🇳 Indian

Beetroot pulao, ruby-stained grains and sweet earth. Slow steam, long grains and a masala that perfumes every forkful. Plate with mirchi ka salan or a cooling cucumber raita.

Prep 23 min Cook 50 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Onion1, thinly sliced
Green Chili2, slit
Ghee3 tbsp
Turmeric Powder1/2 tsp
Basmati Rice2 cups, rinsed and soaked 20 minutes
Whole Garam Masala Spices2 tsp
Green Peas1 cup
Beetroot2, grated

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Wash the basmati rice till the water runs clear and let it soak while you build the masala; drain before it goes in.
2
Melt ghee over medium flame, toast the whole spices briefly, then add the sliced onions.
3
Fry the onions till deep gold, add ginger garlic paste and green chili, then the ground spices; splash water to keep them from catching.
4
Tumble in the beetroot, let it soften in the masala, then add the rice and toast it for two minutes, stirring.
5
Add hot water and salt, bring to a rolling boil, clamp the lid and steam on the lowest heat; leave it sealed ten minutes off the flame before fluffing.

Chef's tip

Old, aged basmati drinks more water and stays long — new crop turns sticky.

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Watch how it's made

Video: beetroot rice recipe | बीटरूट राइस रेसिपी | beetroot pulao | how to make beetroot rice · on YouTube