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Beetroot pulao with Beetroot Raita Recipe

Recipe By Jiniya sardar

Beetroot is very good for health. Beetroot pulao is an easy, nutritious one pot meal. Makes a perfect lunch box recipe. Colourful pulao with raita.

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Beetroot pulao with Beetroot Raita
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Ingredients for Beetroot pulao with Beetroot Raita Recipe

  • 1/2 Cup Beetroot chopped
  • 1/2 Cups Green Peas (boiled)
  • 1/2 Teaspoon Ginger garlic paste
  • 1/2 Teaspoon Red chilli powder
  • 1/2 Teaspoon Coriander seeds powder
  • 1/2 Cup Coconut milk
  • 1 Tablespoon Coriander leaves chopped
  • As Required Salt As needed
  • 1/2 Cup Basmati rice
  • 1/2 Tbsp tbs...ghee
  • 1/2 Pieces Bay leaf
  • 1/2 Inch Cinnamon
  • 1/2 Pieces Cardamom
  • 1/2 Pieces Clove
  • As Required Fannel seeds
  • 1/4 Teaspoon Oil
  • 0.13 Teaspoon Mustard seeds
  • 1/4 Teaspoon White Urad Dal
  • Sprig Curry leaves
  • 1 Cups Curd
  • As Required Oil

Directions: Beetroot Pulao With Beetroot Raita Recipe

  • STEP 1.Soak basmati rice for at least ½ hour. Heat a small pressure cooker with oil/ ghee, temper with the items given under ‘To temper’ table in order. Add thinly sliced onions and fry till transparent.
  • STEP 2.In goes ginger garlic paste and fry for a minute in medium flame. Add beetroot and green peas. Sprinkle little salt and continue frying for 2 mins in medium flame.
  • STEP 3.Add turmeric, chilli powder and dhaniya powder and give it a fry. Add thin coconut milk and a cup of water. Bring to boil, add required salt and soaked basmati rice. Mix well.
  • STEP 4.Boil briskly until ¾th done, then cook covered for 14 minutes in lowest possible flame with lid and pressure valve.
  • STEP 5.Or as soon as water boils, close the lid and cook upto 2 whittles in medium flame. Garnish with coriander leaves.
  • STEP 6.Beetroot raita:-
  • STEP 7.To begin making the Beetroot Raita Recipe, first get all the ingredients ready and finely grate the beetroot and keep aside.
  • STEP 8.In a large mixing bowl, add the yogurt, salt, cumin powder, green chillies and grated beetroot. Whisk well to combine. Check the salt and spice levels and adjust to suit your taste. Transfer the raita to a serving bowl.
  • STEP 9.The final step is the make the seasoning.
  • STEP 10.Heat oil in a tadka pan; add the the mustard seeds, urad dal and allow it to crackle and the dal to turn golden brown and crisp. Finally stir in the curry leaves and turn off the heat.
  • STEP 11.Pour the seasoning onto the Beetroot Raita and serve.
Nutrition
value
984
calories per serving
37 g Fat29 g Protein134 g Carbs28 g FiberOther

Current Totals

  • Fat
    37g
  • Protein
    29g
  • Carbs
    134g
  • Fiber
    28g

MacroNutrients

  • Carbs
    134g
  • Protein
    29g
  • Fiber
    28g

Fats

  • Fat
    37g

Vitamins & Minerals

  • Calcium
    345mg
  • Iron
    8mg
  • Vitamin A
    723mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    192mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    61mg
  • Vitamin E
    3mg
  • Copper
    1mcg
  • Magnesium
    212mg
  • Manganese
    4mg
  • Phosphorus
    338mg
  • Selenium
    24mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Jiniya sardar