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Beet and Pea Pulao
Beetroot and Green Pea Pulao- a healthy ,delicious and colourful beetroot and green pea pulao
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Course:
Main Course, rice
Cuisine:
North Indian Cuisine, Uttar Pradesh Cuisine
Keyword:
beet and pea pulao, beetroot, green peas, pulao
Servings:
5
Author:
Anjana Chaturvedi
Ingredients
1.25
cup
Rice
1
cup
Green Peas / Hari Matar
1
cup
Beetroot / Chukandar
chopped
4
Green Chillies / Hari Mirch
1
tbsp
Ginger / Adrak
chopped
1/4
tsp
Turmeric Powder / Haldi Powder
1
Tomatoes / Tamatar
chopped
1
tsp
Red Chilli powder / Laal mirch powder
1
tsp
Lemon Juice / Nimbu Ka Ras
1/3
tsp
Garam Masala Powder
to
taste
salt
tempering/ tadka/ waghar
3
tbsp
Cooking Oil
2
tbsp
Clarified Butter / Desi Ghee
1
tsp
Cumin Seeds / Sabut Jeera
4
Cloves / Lavang
4
Green Cardamom / Hari Elaichi
8
Peppercorns / Sabut Kali Mirch
2
Bay Leaves / Tej Patta
1/2
inch
Cinnamon /daalchini
1/4
cup
Cashew Nuts / Kaju
Instructions
Wash and soak rice for 20 minutes.
Peel beetroot and chop into small cubes.
Heat ghee and oil in a heavy bottom pan and add cumin seeds ,when it start to crackle then add the other tempering ingredients. saute for few seconds.
Now add chopped green chilies ,ginger and tomato and stir fry for few seconds and then add green peas and soaked rice.
Stir gently for 30 seconds and then add chopped beetroot and all the spices.
Add 2 cups of water and let it come to a rolling boil.
Now add lemon juice and mix. Cover with a lid and cook on low heat till done.
Switch off the flame when rice is done.
After 5 minutes fluff gently with a fork.
Serve hot with raita ,curd ,pickle and salad.