Beetroot Pulao

Beets are one of my favorite vegetables. It’s sweet, juicy and works great with indian flavors. This is my version of an Indian Pulao with beet roots, onions and warm indian spices and herbs. It’s a no fuss one pot dish that packs in explosive flavor!

2 cups Basmati Rice
3 tbsps butter
4 cloves
1 cinnamon stick
2 cloves garlic, finely chopped
1 1/2 tsp dried mint
3 large beets, sliced lengthwise 1/2 inch thick
3 indian green chillies, finely chopped
2 medium onions, sliced thin
4 cups water
1/2 cup finely chopped cilantro
1 1/2 tsp salt

In a large non-stick pan melt the butter over medium heat and add the chopped chillies and garlic, cloves and cinnamon. Stir for a minute and then add in the onions.

Cook for 5 minutes until the onions just start softening and turn light brown. Add in the sliced beets, add salt, dried mint stir and cook covered for 8 minutes or until the beets have just softened.

Add in the raw rice and stir well together and keep stirring until rice turns opaque. (and yes it will be red) After about 5 minutes of stirring, add in the measured water.

Bring this to a boil, reduce the heat to medium-low and cover. Cook covered for 20 minutes without lifting the lid. Then check to see if all the water is absorbed by stirring gently so there is no water remaining in the bottom of the pan. Turn off heat and let rice sit for another 10 minutes. 

Remove the lid, add in chopped cilantro, mix well and serve hot with chilled cucumber raita.

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