Beetroot Pulao
30-60 minutes
Indian/Indian Fusion
Serves: 4
A vibrant and nutritious rice dish where the earthy sweetness of beetroot meets aromatic basmati rice, tempered with whole spices for a healthy and colorful side or main.
Ingredients
1 cup Royal® Authentic Basmati Rice, washed and soaked for 30 minutes
1 tbsp ghee (clarified butter)
1 tsp cumin seeds
1 bay leaf
4 cloves
2 cardamom pods
1-inch cinnamon stick
1/2 onion, sliced
1 tsp ginger-garlic paste
1 cup beetroot, chopped
2 tbsp grated beetroot
1/4 tsp turmeric powder
1/4 tsp garam masala
1 tsp salt (or to taste)
2 tbsp mint leaves, chopped
2 cups water
1 tsp lemon juice
2 tbsp coriander leaves, chopped
Preparation
- Wash and soak the Royal® Authentic Basmati Rice for 30 minutes, then drain and set aside.
- Heat 1 tbsp ghee in a large pan. Add cumin seeds, bay leaf, cloves, cardamom pods, and cinnamon.
- Sauté until the spices release their aroma.
- Add the sliced onion and sauté until golden brown. Add 1 tsp ginger-garlic paste and cook for a minute until fragrant.
- Stir in the chopped and grated beetroot. Sauté for about 5 minutes, allowing the flavors to blend.
- Add turmeric, garam masala, and tsp salt. Mix well and cook until the spices are aromatic.
- Add the soaked basmati rice and stir for 2 minutes to coat the rice with the spices and beetroot.
- Pour in 2 cups of water and stir. Cover and let it simmer on low heat for 20 minutes, or until the rice is cooked and the water is absorbed.
- Once cooked, fluff the rice with a fork. Stir in 1 tsp lemon juice and garnish with chopped coriander.
- Serve the vibrant beetroot pulao hot with curd or salad.
Note: For added flavor, you can sprinkle roasted nuts or raisins on top just before serving or mix in a spoonful of ghee for a richer taste.
