Beetroot Pulao

Basic Info

Complexity - Medium

Prep time - 25 mins

Cook time - 40 mins

Serves - 4


Grated Beetroot - 1.5 cups, packed (from 2 medium-sized beets)

Raw basmati rice -  1.5 cups

Onion - 1 no (Medium sized, finely chopped)

Green chilli - 1 no (slit vertically)

Ginger - 1 inch (grated)

Garlic - 2 cloves (minced)

Shelled Edamame / Peas - 1/4 cup

Coconut milk - 1 cup

Turmeric powder - 1/4 tsp

Sambar powder - 1 tsp, replace it with red chilli powder

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Salt - to taste

Mint leaves - 2 tbsp, finely chopped

Cilantro - 2 tbsp, finely chopped

Ghee - 1 tbsp

Oil - 2 tbsp


Wash rice and soak in 2 cups of water.

In a thick bottomed saucepan, heat 2 tbsp of oil. When hot, fry bay leaf, cinnamon, cardamom pods, cloves until fragrant. To this, add onion, green chilli, grated ginger/garlic and saute until onion turns soft and translucent. Add grated beetroot, turmeric powder, coriander powder, cumin powder, sambar powder and saute until the raw smell of beets are gone.

Drain rice from water, add to the pan and saute for a min or two until rice turns crisp. Take care not to burn the rice.

Lastly, add shelled edamame, coconut milk, 2.25 cups of water, chopped mint & cilantro, ghee, required amount of salt and give it a good mix. When the water starts to boil and as the rice starts to expand, close the saucepan with a lid and let it simmer on low heat. After 10-15 mins, switch off the stove. Leave the saucepan undisturbed for another 20 mins. Do not open the lid in-between.

Fluff up the rice with a fork and garnish with roasted cashews. Hot & tasty pulao is ready to be served! Cool cucumber raitha with chips makes a perfect side for the pulao!