Beetroot Pulao
by sudha_sundar

An irrestible rice recipe, beetroot pulao is enrobed with rich taste and appealing looks. The grated beetroot, ghee and whole spices simply blend magically with the rice to prepare a flavourful delight, beetroot pulao.

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Beetroot Pulao recipe - How to make Beetroot Pulao

1 cup long grained rice (basmati)
1 grated beetroot
1/4 cup chopped mint leaves (phudina) leaves
1/4 cup chopped tomatoes
1 slit green chilli
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp garam masala
1/2 tsp chilli powder
salt to taste
1 tbsp ghee
fried cashewnut (kaju) and raisins (kismis) for garnishing

Method

Soak rice in enough water for about 20 minutes.
Drain and cook the rice with approx. 2 cups water. Keep aside.
Heat the ghee in a kadhai, add the ginger garlic paste, green chilli, onions and saute till the onions turn translucent.
Add the tomatoes and saute till they turn soft.
Add the mint leaves and the grated beetroot and saute for 3 minutes.
Add the salt,garam masala, turmeric, chilli powder, mix well and cover and cook for 2 minutes.
Add the rice and mix well.
Garnish with coriander and fried cashewnuts and raisins.
Serve hot.
To the beetroot mix.
Mix well and garnish on top with coriander and fried cashews.
Serve hot with cucumber-onion raitha.