Meal Time‎ > ‎Rice Plates‎ > ‎

Beetroot Pulav in cream and nuts

    Favourite Tags  

Potato     Tomato
Bhel        Curd
  Sprouted    Spinach
 Sweet     Rice
  Salad  Vrat
Beetroot Pulav in cream and nuts

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Soaking Time: 30 minutes

Serves: 3


1 ½ cup rice

1 cup beetroot puree

1 cup finely chopped onions/shallots

3 finely chopped garlic cloves

3-4 finely chopped green chillies

3 teaspoon fresh cream

1 teaspoon sugar

½ cup nuts (almonds, cashew nuts, raisins, peanuts)

3 tablespoon butter



Soak rice in water for 30 minutes. If you don’t have time then you can wash it and use it directly, but, it will take more time to cook.

To make beetroot puree, make small pieces or grate 1 small beetroot, add 1 cup of water and blend it in a mixer properly. 

Take a pan and heat butter. Saute all the nuts till it turns light brown, drain and keep it aside.

In the same pan add garlic and onions and sauté it for 2-3 minutes till it turns translucent.  Drain water from rice, add it and sauté it for 4-5 times. 

Add beetroot puree, salt, green chillies, 2 cups of water and let it come to the boiling point. Now turn the gas on medium flame, close the lid and let the rice cook, stirring occasionally.

Take a bowl, add cream and sugar and mix it properly. Add it to the rice. Cook it till it is done. Add half of the nuts in the rice.

Different rice absorbs water in different measurement. If you think the water is less you can add some water. 

Garnish it with nuts and serve it immediately.