Beet Pulao – Basmati rice cooked to perfection with beets and spices. The sweetness of the beet combined with the Indian spices creates a perfect blend and the rich purple beets bring a color pop to the rice.
Don’t curse as I am loading my website with varieties of pulao. Because it’s really hard to prepare lunch for one person and I have been preparing for only me for last one week, one-pot meals are my savior and help me to clean the plate without any leftovers. When I ransacked my fridge, I had only beets left untouched. I should confess I never liked this vegetable other than its vibrant color. But, back home, beets are advised to be a part of your meal as it helps to purify your blood and helps to overcome the anemic condition. Moreover, the beets with the fresh leaves looked gorgeous and I couldn’t leave them in the store. I have to pick up and I did. I incorporate beet leaves with other greens and vegetables as kind of cheat myself so that I eat them. But, then it’s hard for me to consume beets. I have to explore creative ways to add beets in my meal and force me to eat them.
One such creative discovery is this beet pulao, where the sweetness of the beets is overpowered with the Indian spices and combined with rice to prepare this delicious pulao. Being a South Indian, rice with spices satisfies my inner soul and taste buds. Hence, this pulao eventually found a way to my table and I could eat beets without pressurizing myself.
Ingredients:
- ½ cup Basmati Rice
- ½ cup beets, cut into small cubes
- 1 tablespoon Ghee
- 1 Onion, chopped
- 2 Green Chilies
- 1 Bay leaf
- 2 cloves
- ½ inch Cinnamon Stick
- 1 teaspoon Ginger Garlic paste
- 1 ½ teaspoon Red Chili Powder, adjust according to your spice level
- 1 teaspoon Coriander powder
- ½ teaspoon Garam Masala Powder
- Salt, as required
- 1 ½ cup Water
- ¼ cup Fresh Coriander leaves
- ¼ cup Fresh Mint Leaves
Method:
- Wash rice with water twice and soak rice in water for about 30 minutes
- Clean beet; peel the outer layer and chop them into fine cubes
- In a non-stick pan, add ghee and heat it over medium flame
- Add bay leaf, cloves and cinnamon stick
- Now, add onion and green chilies. Cook until the onions become translucent
- Add ginger garlic paste and saute until the raw smell goes off
- Add chopped beets, spices and combine them well
- Cook with lid covered until the beets become soft for about 5 minutes. Ensure to stir them occasionally
- Add coriander and mint leaves and saute them until they are wilted
- Drain the water completely from rice and now, add rice to the beets
- Add water and bring it to boil over high flame; add required amount of salt
- Reduce the flame and cook with lid covered until the rice and beets are cooked completely. Ensure the water is absorbed completely
- Fluff the rice with fork and garnish with mint/coriander leaves
- Serve beet pulao warmly with raita of your choice
If you are looking for other one-pot meals, then do check out these recipes here: Tomato Rice, Mango Rice, Modur Pulao, Peas Pulao and Soyachunks Peas Biryani
If you try the recipe (which I highly recommend personally), do let me know how they tasted in comments. If you like space, do like and follow my profile at here – Facebook, Google, Instagram
Thanks,
Karthi
