Pan India

Beetroot pulao

Name: Beetroot pulao
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 1/4 cups soaked 20 minutes basmati rice; 1 medium grated beetroot (beet); 1 medium sliced onion; 1/3 cup green peas; 1 1/2 tsp ginger garlic paste; 1 bay leaf 4 cloves, 2 cardamom, cinnamon whole spices; 1/2 tsp cumin seeds; a few leaves mint leaves; 1 slit green chilli; 1/2 tsp garam masala; 1 1/2 tbsp ghee; 1 1/4 tsp salt; 2 1/4 cups water

Pink rice that kids actually ask for. Sweet beetroot, warm spices, one whistle.

30 minTime

7 gProtein each

mildSpice

Pink lunch2 chapters · 1 min read

Make it your way

Grandma's wayBeetroot, peas and whole spices.

The original

312kcalsame

7 gproteinsame

3 gfibresame

30minutessame

Beetroot pulao, home style.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice1¼ cups, soaked 20 minutes

Beetroot (beet)1 medium, grated

Onion1 medium, sliced

Green peas⅓ cup

Ginger garlic paste1½ tsp

Whole spices1 bay leaf, 4 cloves, 2 cardamom, cinnamon

Cumin seeds½ tsp

Mint leavesa few leaves

Green chilli1, slit

Garam masala½ tsp

Ghee1½ tbsp

Salt1¼ tsp

Water2¼ cups

Method

4 steps

1Heat ghee in the cooker, add cumin, whole spices, onion and chilli. Cook till golden.
2Add ginger garlic paste, beetroot and peas. Saute 3 minutes.
3Add rice, mint, garam masala, salt and water. Pressure cook for 1 whistle on medium. Let the pressure release naturally.
4Fluff and rest 5 minutes.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pan India

Beetroot pulao

Pink rice that kids actually ask for. Sweet beetroot, warm spices, one whistle.

30 minTime

7 gProtein each

mildSpice

Pink lunch2 chapters · 1 min read

Make it your way

Grandma's wayBeetroot, peas and whole spices.

The original

312kcalsame

7 gproteinsame

3 gfibresame

30minutessame

Beetroot pulao, home style.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice1¼ cups, soaked 20 minutes

Beetroot (beet)1 medium, grated

Onion1 medium, sliced

Green peas⅓ cup

Ginger garlic paste1½ tsp

Whole spices1 bay leaf, 4 cloves, 2 cardamom, cinnamon

Cumin seeds½ tsp

Mint leavesa few leaves

Green chilli1, slit

Garam masala½ tsp

Ghee1½ tbsp

Salt1¼ tsp

Water2¼ cups

Method

4 steps

1Heat ghee in the cooker, add cumin, whole spices, onion and chilli. Cook till golden.
2Add ginger garlic paste, beetroot and peas. Saute 3 minutes.
3Add rice, mint, garam masala, salt and water. Pressure cook for 1 whistle on medium. Let the pressure release naturally.
4Fluff and rest 5 minutes.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Beetroot pulao

Make it your way

Ingredients

Method

Beetroot pulao

Make it your way

Ingredients

Method

Make it a meal