Beetroot Rice | Beetroot Pulao
The color of the Beetroot Rice is just so beautiful that no one can say no to it. This Beetroot Pulao is different from traditional rice dishes and is very simple to make.
Servings: 4 people
Calories: 256kcal
Equipment
- Pressure Cooker
- pan
- bowl
- spatula
Ingredients
- 1 cup Rice I used Sona Masoori
- 2 cups Beetroot Grated / About 3 medium
- 1 Onion thinly sliced
- 2 Green chilies
- 1 teaspoon Ginger garlic paste
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds / saunf
- ½ inch Piece Cinnamon
- 2 Cardamom
- 1 small Bay leaf
- 1 teaspoon Dhania jeera powder
- as needed Salt
- 1 tablespoon Oil
Instructions
- Cook the rice and let it cool down. Make sure that the rice is not mushy. Leftover rice works great as well.
- In a pressure cooker, cook the whole beetroots for about 3 whistles. When the pressure goes down, peel the skin off the beets like you would do the potatoes. This is the easiest way to cook and peel the beets. Then using a coarse grater, grate the beets and keep them aside.
- Heat oil and add the cumin seeds, fennel seeds, cinnamon, cardamom, and bay leaf.
- Add the sliced onions and green chilies and sauté until translucent. Then add the ginger-garlic paste and fry for 30 seconds.
- Add the grated beetroot, dhania jeera powder, and salt needed and cook the mixture for 3-4 minutes. Since the beets are already cooked, we just need to cook until the excess moisture dries out.
- Add the cooked rice and mix gently to combine. Check for salt and adjust if needed.
Nutrition
Calories: 256kcal | Carbohydrates: 49g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 134mg | Potassium: 335mg | Fiber: 5g | Sugar: 7g | Vitamin A: 22IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 2mg