Quick Beetroot Pulao Recipe

Name: Quick Beetroot Pulao Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 2 pieces Beet (2 Beetroot cut into cubes); 1 cup Rice (1-1/2 cup Rice cooked — up to 0.5); 1 piece Green Chili (1 Green Chilli finely chopped); 1 tsp Extra Virgin Olive Oil (1 teaspoon Extra Virgin Olive Oil); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); ¼ tsp Black Pepper (1/4 teaspoon Black pepper powder); ¼ tsp Ground coriander (1/4 teaspoon Coriander Powder (Dhania)); 1 tsp Lemon Juice (1 teaspoon Lemon juice); 2 sprig Cilantro (2 sprig Coriander (Dhania) Leaves finely chopped, for garnish); 0 pieces Table Salt (Salt to taste)

Quick Beetroot Pulao Recipe - Pulao Recipes (Indian)

20 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
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Egg Free

Steps

1To begin making the Quick Beetroot Pulao, cook rice either in a pressure cooker or open pan method like you normally do and keep aside. The grains needs to be fluffy and separate for this recipe.
2Next, heat oil in a heavy bottomed pan, add the cumin seeds and let it splutter.
3Add the coriander and black pepper powder and sauté for about 15 seconds.
4After 15 seconds, add the cubed beetroot, season with a little salt and mix well.
5Sprinkle a little water, cook the the beetroot cubes well with the lid closed.
6Once the beetroot cubes are cooked, add the cooked rice and stir well.
7Add salt if required, switch off the flame and add lemon juice and mix well.
8Garnish with finely chopped coriander leaves and serve hot.
9Serve this Quick Beetroot Pulao withTomato Onion Cucumber Raita, Boondi Raita or any other Raita of your choice in your kids lunch box or have it for a nutrient enriched light lunch.