🇮🇳 Indian Vegetarian

Beetroot Pulao

Name: Beetroot Pulao
Prep time: 16 min
Cook time: 55 min
Total time: 71 min
Yield: 3 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-dyed pink rice with peas, the rice that photographs itself. The centrepiece format: spiced rice that needs nothing else on the table. Serve with raita and papad; lemon wedges on the side.

Prep 16 min Cook 55 min Serves 3 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
Soak the basmati rice for 20 minutes, then drain thoroughly — wet rice turns mushy.
2
Heat ghee in a wide, heavy pot; fry the whole spices — bay, cardamom, cinnamon, cloves — till they swell and smell like a spice box.
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