Print
beetroot pulao

Beetroot Pulao Recipe

Course Main Course
Cuisine Andhra, Indian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 3
Author Bindu

Ingredients

  • 350 grams basmati/long grained rice
  • 100 grams beetroot grated
  • 1 medium onion thinly sliced
  • 3 green chilies vertically slit
  • 1/3 cup fresh green peas
  • 3 sprigs mint leaves
  • 1 tsp ginger garlic paste
  • 1 bay leaf
  • 1- inch cinnamon stick
  • 1 kapok bud/Marathi Moggu
  • 1 flower mace
  • ¼ flower star anise
  • 4 cardamoms
  • 3 cloves
  • ¼ tsp peppercorns
  • ¼ tsp Shahi jeera/caraway seeds
  • ¼ tsp fennel seeds/saunf
  • ¼ tsp turmeric powder
  • ¼ tsp red chili powder
  • water 1 ¼ cup for 1 cup Rice
  • 1 tsp ghee/clarified butter
  • 4 to 5 tsp oil

Instructions

  1. take 350 grams of basmati rice in a bowl and soak in water for 30 minutes.
  2. later rinse for 2-3 times or until the starch disappears.
  3. heat a vessel, add 4 to 5 tsp of oil.
  4. add bay leaf, cinnamon, cardamoms, cloves, kapok bud, mace, star anise, peppercorns, Shahi jeera/caraway seeds, fennel seeds/saunf and fry for few seconds.
  5. add sliced onion, green chilies, fresh green peas and enough salt. Mix well and fry until the onions are soft.
  6. add turmeric powder, red chili powder, ginger garlic paste and sauté for a minute.
  7. put grated beetroot and sauté for 2 minutes.
  8. add soaked basmati rice and mix well.
  9. pour water, add fresh mint leaves and mix again.
  10. cook on high heat until it starts to bubble.
  11. then turn the heat to simmer, cover with a lid and cook until the rice is perfectly done.