Beetroot Rice (Pulao) Recipe

On Sunday, 02 March 2008 16:31
Beetroot Rice (Pulao) Recipe
SERVES: 4 to 5 servings
TIME: 30 Minutes

The Beetroot Rice Recipe is a super simple, quick to cook and delicious recipe that can go into your lunch box or the kids. Beetroot is one for those few vegetables which give the rice a nutty flavour and subtle sweetness. I love to spice up the beetroot rice with some sambar powder, cardamom powder, some coarsely pounded peanuts, finely chopped coriander leaves and thus making a comforting and delectable one dish meal.

The beetroot rice is also a great meal for children as young as 12 months. While cooking for children very young, cook the rice to a softer texture, so that it will be easier for them to digest.

Serve Beetroot Rice along with Lauki Raita, Burani Raita or any other raita of your choice for a weekday lunch or dinner.

If you like this recipe, you can also try other rice recipes such as

  1. Thakkali Sadam Recipe
  2. Paneer Pulao With Green Peas Recipe
  3. Lemon Rice Recipe

Equipment used- wok or heavy bottomed pan

Ingredients

  • 2 cups of cooked rice, with grainy texture

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon mustard seeds

  • a sprig of curry leaves, finely chopped

  • an inch piece of grated ginger

  • 10-12 small onions, finely chopped

  • 2 tomatoes, pureed

  • 2 small beetroots, finely chopped or grated

  • 1 teaspoon sambar powder

  • 1 teaspoon cardamom powder

  • 1/2 teaspoon turmeric powder

  • Salt to taste

  • Oil for cooking

  • 1 tablespoon of ghee for flavor

  • A small bunch of chopped coriander leaves

Directions for Beetroot Rice (Pulao) Recipe

  1. To begin making the Beetroot Rice (Pulav) Recipe, we first have to have the cooked rice ready with a grainy texture. Make sure the rice is cooled down before you add it to the beetroot masala. The next step is to get all the ingredients ready.

  2. Heat a teaspoon of oil in a wok or heavy bottomed pan; add in the mustard seeds and cumin seeds and allow it to crackle. Once they crackle, add in the curry leaves,  ginger and onions. Saute the onions until they become tender. 

  3. Next add in the tomatoes, the turmeric powder, the sambar powder and give it a stir. Next add in the grated beetroot and salt and stir to combine well.

  4. At this stage, turn the heat to low, cover the pan. Simmer the beetroot for about 4 to 5 minutes until it softens and cooks. Grated beets tend to get cooked faster then chopped beets.

  5. Although if your beets are soft and juicy when you cut them, they will get cooked fast too. Give it a taste to see if you like the cooked texture, else cook it for a little more so it gets softer.

  6. Once the beetroot is cooked, add the cardamom powder, cooked rice and stir to combine. Add in the ghee and the chopped coriander leaves. Check the salt and spice levels at this stage and adjust to suit your taste.

  7. Once all the ingredients are combined well, turn off the heat and the Beetroot Rice will be ready to be served.

  8. Serve the Beetroot Rice along with a Tomato Onion Raita and pack it for lunch or serve it for a weeknight dinner.

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Archana Doshi

www.archanaskitchen.com
Last modified on Wednesday, 07 September 2016 13:23
     
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