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Brindha, Taste Maker

Beetroot Pulao

Beetroot Pulao

Do you have picky eaters in your home? Ask them to try this and see the magic.

What do you need for 3 Servings

  • 2 cups Ponni Rice

  • 1 beetroot (medium sized)

  • 1 Potato (small)

  • Frozen green peas (fistful)

  • 1 onion (chopped length wise)

  • 2 tsp ginger garlic paste

  • 1 green chili (slit length wise)

  • 1 tsp red chili powder

  • 1/4 tsp turmeric powder

  • Few coriander leaves

  • Few Mint leaves (optional)

  • Salt as needed

  • 2 tbsp oil

  • 5 cups of water (Measure with same cup used for Rice)

For Seasoning

  • 1 small cinnamon

  • 2 cloves

  • 2 bay leaves

  • Few cashews (optional)

Lets Cook

  • Wash and soak the rice for 30 mins.

  • Peel off the potato and beetroot skin. Chop half beetroot and potato, shred the remaining beetroot. Keep it aside.

  • Pour oil in a pressure cooker then heat it. Add items under seasoning one by one.

  • When you feel the raising aroma of spices, add chopped onion. Stir until it becomes translucent.

  • Add ginger garlic paste, green chili and then stir well for 2 mins. [PIC 1]

  • Next add mint and coriander leaves.

  • Put chopped veggies, green peas and saute it for 2 mins then add shredded beetroot and mix well. [PIC 2]

  • Add red chili powder, turmeric powder along with salt. Stir for 2 mins. [PIC 3]

  • Pour soaked rice water. When water starts to bubble add soaked rice. [PIC 4]

  • When water starts to boil close the pressure cooker lid and place the whistle. 3 whistles should be enough to cook.


  • Any cup can be used to measure the rice. 1 cup of ponni rice needs 2-1/2 cups of water. The cup used in this preparation roughly measures 100 gm.

  • This recipe can be prepared with basmati rice as well. 1 cup of basmati rice needs 1-1/2 cups of water. Pressure cook it for 1 whistle in low flames.

Beetroot Pulao 3

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