As winter nights grow longer and colder, the desire for a comforting, warm meal often clashes with the energy required to cook an elaborate dinner. The seasonal craving for nutritious produce, however, remains strong. Addressing this common dilemma, a simple yet delicious Beetroot Pulao emerges as the ideal winter-weeknight solution. This one-pot dish not only satisfies the palate but also brings a host of proven health benefits to the table, making it a functional food choice for the season.
Why Beetroot Pulao is a Winter Winner
Beyond its vibrant colour and earthy sweetness, beetroot is a nutritional powerhouse, especially valuable in winter. Scientific studies highlight its role as a functional food. It is known for its potent antioxidant properties, which help combat oxidative stress. Research also suggests it has cancer-preventive actions. For everyday health, beetroot is celebrated for its ability to help reduce blood pressure and exhibit anti-hyperglycemic effects, making it beneficial for managing blood sugar levels. Incorporating it into a hearty pulao is a tasty way to harness these benefits.
Ingredients You Will Need
Gathering the ingredients for this Beetroot Pulao is straightforward. You will need: 1 cup of rice, 1 medium beetroot, 1 onion, 1 green chilli, 1 teaspoon of ginger-garlic paste, and 2 tablespoons of ghee. For the whole spices, have ready 1 bay leaf, 1 cinnamon stick, 2 cloves, and 1 green cardamom. The powdered spices include 1 teaspoon of cumin seeds, ½ teaspoon of turmeric powder, 1 teaspoon of red chilli powder, and salt to taste. Finally, you will need 2 cups of water and 2 tablespoons of freshly chopped coriander leaves for garnish.
Step-by-Step Cooking Instructions
Step 1: Prepare the Vegetables and Rice
Begin by peeling, washing, and chopping the onion and green chilli. Thoroughly wash the beetroot, peel it, and then grate it. This grated form allows the beetroot to cook quickly and infuse the rice with its colour and flavour. Separately, wash the rice and soak it in water for about 25 minutes. This step helps the rice grains cook evenly and become fluffy.
Step 2: Temper the Whole Spices
Heat the ghee in a pressure cooker. Once hot, add the cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom. Let them crackle and release their aromatic oils into the ghee, forming the flavour base of the pulao.
Step 3: Sauté the Aromatics
Next, add the chopped onions, ginger-garlic paste, and slit green chilli to the tempered spices. Sauté this mixture on a medium flame until the onions turn translucent and the raw smell of the ginger-garlic paste completely disappears.
Step 4: Cook the Beetroot and Spices
Now, introduce the grated beetroot to the cooker. Add the turmeric powder, red chilli powder, and salt. Mix everything well and cook for approximately 5 minutes, allowing the beetroot to soften slightly and the spices to blend in.
Step 5: Combine with Rice and Cook
Drain the soaked rice and add it to the cooker. Gently stir to coat the rice grains with the spiced beetroot mixture, taking care not to break the grains. Pour in the 2 cups of water. Bring the contents to a vigorous boil, then secure the lid of the pressure cooker. Cook on a low flame for 2 whistles.
Step 6: Rest and Serve
After the whistles, turn off the heat and let the pressure release naturally for a few minutes. Once safe to open, fluff the pulao gently with a fork. Garnish it generously with fresh coriander leaves. This vibrant Beetroot Pulao is best served warm, accompanied by a side of cooling raita and your favourite pickle for a complete, satisfying winter meal.
