How to make Beetroot Pulao for weekday dinner during winter

Winter nights often make us lazy to prepare an elaborate meal. But at the same time, we also crave all the seasonal produce to be on our plate offering nutrition and taste. So, keeping that in mind, we have got this winter special Beetroot Pulao that can be easily made at home and tastes best when served warm. And it is proven also that as a functional food, beetroot has antioxidant properties, cancer-preventive actions, helps reduce blood pressure, and has anti-hyperglycemic effects too. So, take a look at the recipe and give it a try.

1 cup rice, 1 beetroot, 1 onion, 1 green chilli, 1 tsp ginger-garlic paste, 2 tbsp ghee, 1 bay leaf, 1 cinnamon stick, 2 cloves, 1 green cardamom, 1 tsp cumin seeds, ½ tsp turmeric powder, 1 tsp red chilli powder, salt to taste, 2 cups water, and 2 tbsp coriander leaves

First of all peel, wash and chop all the veggies. After washing the beetroot, grate the beetroot too.

Wash and soak rice for 25 minutes.

Heat ghee in a pressure cooker and add cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Let them splutter.

Next, add the chopped onions, along with ginger-garlic paste and green chilli and cook till the raw smell disappears.

Now, add grated beetroot, turmeric, chilli powder, and salt. Cook for 5 minutes. Next, add the soaked rice and gently mix.

Add water, bring to a boil and then cover and cook for 2 whistles on a low flame.

Let it rest for a few minutes. Garnish with fresh coriander leaves and serve with raita and pickle.

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