Beetroot Pulao

by Sunitha Fernandez
Beetroot with other ingredients - Beetroot Pulao
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Votes: 1
Rating: 4
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Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Basmati rice(washed and drained) - 1 cup
  • Beetroot(peeled and finely cubed) - 1/2 cup
  • Onion(finely sliced) - 1 no
  • Cinnamon(Karugapatta) - 1 inch
  • Cloves(Grambu) - 3 nos
  • Cumin seeds(Jeerakam) - 1/2 tsp
  • Hot water - 2 cups
  • Ghee(As reqd) -
  • Salt(As reqd) -
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Basmati rice(washed and drained) - 1 cup
  • Beetroot(peeled and finely cubed) - 1/2 cup
  • Onion(finely sliced) - 1 no
  • Cinnamon(Karugapatta) - 1 inch
  • Cloves(Grambu) - 3 nos
  • Cumin seeds(Jeerakam) - 1/2 tsp
  • Hot water - 2 cups
  • Ghee(As reqd) -
  • Salt(As reqd) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. For preparing beetroot pulao, first heat ghee in a vessel.
  2. Then saute in the onion, beetroot, cloves, cumin seeds and cinnamon for 2 minutes.
  3. Add in the drained basmati rice with salt and 2 cups of hot water. Allow it to cook on low flame till done.
  4. Remove it from the flame, cover and keep it aside.
  5. Beetroot pulao is ready. Serve hot with any chicken gravy.
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