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An irrestible rice recipe, beetroot pulao is enrobed with rich taste and appealing looks. The grated beetroot, ghee and whole spices simply blend magically with the rice to prepare a flavourful delight, beetroot pulao.
- Soak rice in enough water for about 20 minutes.
- Drain and cook the rice with approx. 2 cups water. Keep aside.
- Heat the ghee in a kadhai, add the ginger garlic paste, green chilli, onions and saute till the onions turn translucent.
- Add the tomatoes and saute till they turn soft.
- Add the mint leaves and the grated beetroot and saute for 3 minutes.
- Add the salt,garam masala, turmeric, chilli powder, mix well and cover and cook for 2 minutes.
- Add the rice and mix well.
- Garnish with coriander and fried cashewnuts and raisins.
- Serve hot.
- To the beetroot mix.
- Mix well and garnish on top with coriander and fried cashews.
- Serve hot with cucumber-onion raitha.
This recipe was contributed by sudha_sundar on 17 Aug 2011
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