Thursday, April 14, 2011

Rajani Rayudu's Beetroot Pulav

I like to serve this for parties or just as one pot meals with some raita or as a picnic food. Even beetroot haters would love to have this. promise!


Beetroot - 1 large (skin removed, chopped into cubes)
Ginger Garlic Paste - 2 tsp

Green chillies - 4 no. (slit lengthways)

Mint leaves - handful (or can use dried mint leaves then use 1 tsp)
Onion - 1/2 no. (sliced and cut in middle once)

Whole tomato - 2 small (chopped)

Whole garam masala - {Whole cloves - 8 no., Bay leaves - 5 no., Cinnamon stick - 2 inch}

Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Home-made Garam masala powder - 1 and 1/2 tsp (use only my masala, if you are adding yours then try adding half and half)

Yoghurt - 3 gartelu (small kura garte)

Basmati Rice - 4 rice cups 

Water - {6 rice cups + Salt - 2 tsp}

Butter - 30 g + Oil - 1 tbsp


1) Heat a 5 litre pressure cooker pan, with butter + oil, once heated on medium heat, add whole garam masala. Once fried add green chillies fry them. Add mint leaves and onion, fry until light golden color.

2) Reduce heat to low and add gg paste and beetroot pieces and fry for 5 mins along with turmeric, chilli powder and garam masala powder.

3) Add tomato pieces and cook until mushy.

4) Once mushed up keep the dish away from flame and add yoghurt and stir. Keep this on medium flame now and cook until moisture has been evaporated,  keep stirring in between.

(meanwhile measure water and add salt to it, mix well and keep aside)

5) Add washed and drained rice and stir until there is no water left, to that add measured liquid mix well once. close lid and cook for 1 whistle and switch off.

6) Once pressure is down, after 30 mins standby time, stir rice with fork and serve.

 Serve with Cucumber Raita. Equally goes well with mild curries such as Badami Chicken.


Home-made Garam Masala Powder: (this recipe is from my friend Venkat, and became my family favorite. Thanks!!)

2 and 1/2 tbsp Whole Cloves, 1 and 1/2 tbsp Cardamom, 1 tbsp cinnamon stick - 

Grind everything in coffee grinder without roasting the spices. Keep it in airtight container.


For extra, spread some butter on both sides of bread toast this on skillet and cut into bite size pieces add this on top while serving.


Kura garte = spatula for serving curries.

© 2011 by Rajani Rayudu