easy beetroot rice recipe | beetroot pulao | how to make beetroot rice
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 3 Servings
- Category: pulao
- Cuisine: south india
Ingredients
- 1 tbsp ghee / clarified butter
- 1 tsp cumin / jeera
- 1 bay leaf / tej patta
- 4 cloves
- 2 pods cardamom
- 1 inch cinnamon
- ½ onion (slice)
- 3 chilli (slit)
- 1 tsp ginger garlic paste
- ½ tomato (finely chopped)
- 1 cup beetroot (chopped)
- 2 tbsp beetroot (grated)
- ¼ tsp turmeric
- ¼ tsp garam masala
- 1 tsp salt
- 2 tbsp mint / pudina (finely chopped)
- 1 cup basmati (soaked 20 minutes)
- 2 cup water
- 1 tsp lemon juice
- 2 tbsp coriander (finely chopped)
Method
- firstly, in a large kadai heat 1 tbsp ghee and saute 1 tsp cumin, 1 bay leaf, 4 cloves, 2 pods cardamom and 1 inch cinnamon.
- now add ½ onion, 3 chilli and 1 tsp ginger garlic paste. saute well.
- further, add ½ tomato and saute until tomatoes turn soft and mushy.
- additionally, 1 cup chopped beetroot and 2 tbsp grated beetroot. saute for 2 minutes.
- add in ¼ tsp turmeric, ¼ tsp garam masala, 1 tsp salt and 2 tbsp mint. saute until the spices turn aromatic.
- now add 1 cup basmati rice, 2 cup water and mix well.
- cover and simmer for 20 minutes or till the rice get cooked completely.
- now add 2 tbsp coriander and mix well.
- finally, beetroot rice is ready to serve with raita or kachumber.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.