Beetroot Pulao Recipe | Coconut Milk Rice

Beetroot Pulao or Pulav is a easy and quick one pot meal which totally takes 30 minutes to prepare for your school going kids or office goers. The rice is cooked separately and mixed with healthy beet roots and masala mixture. For vegan version please skip ghee and instead use oil. You know how picky is my younger one and this beetroot coconut milk rice with curd when I fed him he had it with no complaints.

Ingredients for Beetroot Pulao

Shredded Beet Root – 1 Cup
Basmati Rice 1 Cup
Thick Coconut Milk – 1 Cup
Water – 1/2 Cup
Bay Leaves – 2 Numbers
Cinnamon Stick – 1
Ghee – 1 Tbsp
Whole Cardamom – 2 Numbers
Cloves – 4 Numbers
Garlic – 3 Numbers (big in size)
Ginger – A small piece equivalent to garlic.
Green Chili’s – 2 Numbers
Green Peas – 1/4 Cup
Garam Masala Powder – 1tsp
Coriander Powder – 1tsp
Salt – As Needed
Oil – 1 Tbsp

How to make Beetroot Pulao

• Soak Basmati for 15 minutes (or as per package instruction).
• Cook the rice along with 1 Cup thick coconut milk and 1/2 cup water (this proportion works for pressure cooker).
• Meanwhile prepare other ingredients.
• Shred the beets and keep aside.
• I ground ginger, garlic and green chili all together.
• In hot pan add ghee or oil as per your wish.
• Temper Whole garam masala described in the ingredient list.
• Then add salt, green peas and shredded beet root.
• Saute till they wilt.
• Finally add coriander and garam masala powder.
• Mix all together before adding cooked rice.
• Now gently mix the cooked rice in that masala without breaking it.
• Serve with raita or as it is.

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Beets Pulao Recipe | Quick Beetroot Coconut Milk Rice

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Beetroot Pulao or Pulav is a easy and quick one pot meal which totally takes 30 minutes to prepare for your school going kids or office goers.

Course: Main Course

Cuisine: Indian

Servings: 3

Ingredients

• Shredded Beet Root - 1 Cup
• Basmati Rice 1 Cup
• Thick Coconut Milk - 1 Cup
• Water - 1/2 Cup
• Bay Leaves - 2 Numbers
• Cinnamon Stick - 1
• Cloves - 4 Numbers
• Ghee - 1 Tbsp
• Whole Cardamom - 2 Numbers
• Garlic - 3 Numbers big in size
• Ginger - A small piece equivalent to garlic.
• Green Chili's - 2 Numbers
• Green Peas - 1/4 Cup
• Garam Masala Powder - 1tsp
• Coriander Powder - 1tsp
• Salt - As Needed
• Oil - 1 Tbsp

Instructions

1. Soak Basmati for 15 minutes (or as per package instruction) .
2. Cook the rice along with 1 Cup thick coconut milk and 1/2 cup water (this proportion works for pressure cooker).
3. Meanwhile prepare other ingredients.
4. Shred the beets and keep aside.
5. I ground ginger, garlic and green chili all together.
6. In hot pan add ghee or oil as per your wish.
7. Temper Whole garam masala described in the ingredient list.
8. Then add salt, green peas and shredded beet root.
9. Saute till they wilt.
10. Finally add coriander and garam masala powder.
11. Mix all together before adding cooked rice.
12. Now gently mix the cooked rice in that masala without breaking it.
13. Serve with raita or as it is.

Recipe Notes

For 1 Cup Basmati 1.5 cups of water  or 1.75 Cups water works , if you feel the rice is too dry then cook with 1.75 cups.

The same recipe can be done in insta pot too

Notes

1. 1. For 1 Cup Basmati 1.5 cups of water  or 1.75 Cups water works , if you feel the rice is too dry then cook with 1.75 cups.
   2. The same recipe can be done in insta pot too