Looking for a vibrant and flavorful twist on traditional pulao? Then look no further than this Pink Beetroot Pulao! This stunning dish combines the earthy sweetness of beetroot with the fragrant spices of a classic pulao, creating a truly unique and delicious culinary experience. Perfect for a special occasion like Valentine's Day, or simply a weeknight dinner that feels celebratory, this recipe is surprisingly easy to master. The beautiful pink hue adds a touch of elegance to any table, making it an impressive dish for both family and guests.
Beyond its visual appeal, this beetroot pulao is packed with nutrients, offering a healthy and satisfying meal. The earthy beetroot adds a natural sweetness, reducing the need for excessive sugar, and the rice provides essential carbohydrates for sustained energy. Ready to create this vibrant and delicious dish? Let's dive into the step-by-step instructions to make your own Pink Beetroot Pulao.
Tools Needed
- Pan
- Grater
Ingredients
- Oil: 2 teaspoons
- Desi Ghee: 1 teaspoon
- Cinnamon stick: 1
- Clove: 1
- Big cardamom: 1
- Cumin seeds: 1/2 teaspoon
- Onion: 1 medium, sliced
- Green chilies: 2, finely chopped
- Garlic and ginger paste
- Cashew nuts
- Beetroot: 1, grated
- Salt: to taste
- Vegetable masala or coriander powder: 1 spoon
- Cooked rice
- Coriander leaves
Step-by-Step Instructions
Step 1. Sauté Aromatics and Beetroot
- Heat oil and ghee in a pan. Add cinnamon, clove, and cardamom.
- Add cumin seeds and let them crackle.
- Add sliced onions and sauté until lightly browned.
- Add green chilies, garlic-ginger paste, and cashew nuts. Sauté for about a minute.
- Add grated beetroot and mix well. Cook for a few minutes.
- Add salt, vegetable masala or coriander powder, and mix well. Cook for 2 minutes.
Step 2. Incorporate Rice
- Add pre-cooked and cooled rice (leftover rice works well too).
Step 3. Gently Combine and Simmer
- Add coriander leaves and mix gently. Cook on low flame for a few minutes to combine.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Don't overcook the onions and cashew nuts.
- Use leftover rice to save time.
- Serve with raita for a delicious combination.
Nutrition
- Calories: approximately 400-500
- Fat: 15-20g
- Carbs: 60-70g
- Protein: 5-7g
FAQs
1. Can I use frozen beetroot for this recipe?
Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before adding it to the pulao.
2. What if I don't have all the spices listed?
Don't worry! You can adapt the recipe. The most important spices are turmeric, cumin, and garam masala. Feel free to omit others or substitute with similar spices you have on hand.
3. Can I make this recipe ahead of time?
Yes, this pulao tastes even better the next day! Prepare it ahead and reheat gently before serving.
This Pink Beetroot Pulao is a delightful and healthy way to impress your loved ones, whether it's Valentine's Day or any other special occasion. Its vibrant color and unique flavor profile make it a memorable dish, perfect for sharing. Enjoy the delicious results of your culinary creation!