Nov 27, 2012

Beetroot Pulao

This is something I invented when I was thinking about colors! We often add saffron to the pulao and other dishes for that amazing orange yellowish color and flavour, so why not some purple this time! Beetroot as we know is very rich in vitamins, minerals, fibre and antioxidants. It’s often used in salads and juices, and it tastes equally yummy in a rice dish. We’ll prepare it in such a way that you don’t get that crunch or the slightly bitter sweet taste of beetroot directly, but you’ll get all the goodness of it in full form. Try this pulao the next time you making rice, and I guarantee you and your family will fall in love with it!

Serves 4
Making time 40 mins
Basmati or Normal Rice 1 ½ cups
Peas 1 cup
2 tomatoes
1 big onion
1 medium potato
1 big or 2 small beetroot
Cumin/ jeera  1 tsp
Red chili powder ½ tsp
Turmeric ¼ tsp
Garam Masala ½ tsp
Bay leaf 1
Cloves 4-5
Green chili 1
Cinnamon 1 inch
Ghee 1 tbsp
Salt to taste

  • Recipe
  • Peel and grate the beetroot. Keep aside.
  • Dice the potato and tomatoes.
  • Cut the onion in half and slice it thin.
  • Chop the green chili.
  • Wash the rice 2-3 times, and soak in water till needed.
  • In a deep wok/pan take the ghee on medium flame.
  • Once hot, add cumin, bay leaf, cloves and cinnamon.
  • When cumin crackles, add the onions and stir. When they turn light golden brown, add the potatoes and green chilies, and mix well.
  •  After 5 mins, add peas, tomatoes, and grated beetroot. Mix well.
  • Reduce the flame to low and let it cook for 5-7 mins.
  • Now add all the dry spices and mix well. Keep cooking for another 5 mins.
  • Drain the rice and add to the wok. Mix well. Cook for 2 mins and add 5 cups of water and salt to taste.
  • Put the flame on high. When the water starts to boil, reduce it to low and cover with a lid leaving a small opening for steam to escape. Do not put whistle as it’ll mash the rice and make it pasty.
  • Let it cook for 15 mins. You can check in 10 mins to see how much water is left and if rice is done by pressing one rice grain between fingers.
  • Once done, take the wok off the flame and keep the lid on, and let it rest for 5 mins before serving hot with gravy, curd or raita.


  1. I often make beetroot pulao. But bcoz of the color from the beetroot my pulao are always pink(ish) in color. How come your are not?

    1. Hi..yes Charul, the whole mixture gets dark pink/purple right after adding beetroot but because of onions, tomatoes, turmeric and other spices, pulao gets dark orangish in color by the time its completely cooked. To retain pink color we can omit the turmeric :)



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