Potato Beetroot pulao is a healthy and delicious pulao that can be cooked in less than 20 minutes. Potatoes and beetroot add a wonderful taste and flavour to the pulao. This dish can be served with any Chicken or paneer gravy of your choice.

Serves: 4


2 cups rice washed and soaked in water for ½ an hour
4 cups water
1 large beetroot cut into cubes
1 large potato cut into cubes
1 onion sliced
2 tsp garlic paste
2 tsp ginger paste
4 tomatoes chopped (seeds removed)
3 to 4 tbsp oil
1 cardamom, 1 cinnamon
1 tsp cumin powder
1 ½ tsp red chilli powder
1 tsp garam masala powder
1 ½ tsp salt (or to taste)
A handful of chopped coriander leaves

  • Heat oil in a pressure cooker; add cardamom, cinnamon and onions and sauté till onions turn golden.
  • Then add garlic paste and ginger paste, and saute till the raw smell goes.
  • Next add chopped tomatoes, cumin powder, garam masala powder, red chilli powder and salt. Mix well and cook till oil starts separating.
  • Then add the cubed beetroots and potatoes and chopped coriander leaves and mix well.
  • Cook for about 2 minutes. Now drain the water from the rice and add the rice to the cooker, stir for a minute, then add 4 cups of water, close the lid and pressure cook for 10 minutes or up to 3 whistles. 
  • Serve hot.


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