Beetroot pulao is a one pot meal, quick and easy, fulfilling with simple ingredients. Knowing the health benefits we started including a lot in our diet…that’s where pulao,patties & paniyaram came into existence. Beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants – a health-food titan. It helps a lot in detoxification of liver, aids in living a healthy lifestyle.
If your hands become stained during preparation and cooking beetroot, rub some lemon juice over them to help remove the color.
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- Rice -1 cup( Basmati/I used ponni rice)
- Beetroot – 1 large size
- Onion -2 medium
- Green chilli -1
- Green peas -1/2 cup (fresh / frozen)
- Ginger garlic paste -1 tablespoon
- coconut milk -1 cup
- Red chili powder- 1 teaspoon heaped
- Ghee/any vegetable oil –
- Salt and pepper for seasoning
- Saunf -1/2 teaspoon
- Bayleaf – 1
- cinnamon stick – 1 inch
- cloves -3
– Wash & soak the rice for minimum 30 minutes. Peel & cut the beet into small cubes. Slice the onions lengthwise.
-For preparing coconut milk, blend together the fresh grated coconut with luke warm water and strain the liquid alone. Or else mix 4 to 5 tablespoons of coconut milk powder to 1/2 cup of water (I’ve followed this method). The easiest way is to buy coconut milk & use it.
-Heat a thick deep bottomed pan / rice cooker at medium flame. Add ghee/ oil and splutter the ingredients given for tempering.
-Then add onions and split green chili & sauté well.
-Now add beet and green peas, fry for 2 to 3 minutes & add red chili powder, give a fine stir then add soaked rice and coconut milk & water & The ratio should be 1:1:1. This is for normal cooking rice (ponni/raw rice/sona ma Soori). If you’re adding Basmati rice then skip the water portion. Season it with salt & pepper. Cook well until it’s done.
-If you’re using rice cooker, after putting the weight keep the flame in low for 7 minutes & then switch off. Don’t release the cooker immediately give some more resting time.