Beetroot & Potato Pulao
A refreshing twist to traditional Indian pulao, this colorful Beetroot & Potato Pulao will satiate your craving for a hearty, comforting meal without compromising on your calorie count. The blend of two incredibly nutritious vegetables, potato and beetroot comes together in an intoxicating mix of flavors. Relish the taste of aromatic spices perfectly balancing the sweetness of beetroot and the soft texture of perfectly cooked potatoes. Whether you’re looking for a quick dinner fix after a long day or a nutritious meal to fuel your body, this low-calorie, highly satisfying one-bowl meal is your answer. Packed with vitamins, fiber and the goodness of antioxidants, this Beetroot & Potato Pulao will undoubtedly captivate your senses.
– 1/2 Beetroot
– 1 Potato
– 1 Onion
– 1 tbsp olive oil
– A pinch of cumin seeds
– 1/2 tsp Turmeric powder
– Salt to taste
– 1/2 cup Basmati rice
1. Rinse the basmati rice a few times until the water runs clear. Soak it in enough water for 15-20 minutes.
2. In the meantime, peel and chop the potato, beetroot, and onion into thin slices.
3. Heat 1 tbsp olive oil in a pan, add a pinch of cumin seeds and let them splutter.
4. Add the chopped onions to the pan and sauté until they turn translucent.
5. Add the chopped beetroot and potato to the pan, sprinkle 1/2 tsp of turmeric powder and salt as per your taste. Mix well and cook for 10-15 minutes until the vegetables are tender.
6. Once the vegetables are cooked, drain the water from the rice and add it to the pan.
7. Add 2 cups of water, cover the pan and let it simmer for 10-15 minutes until the rice is fully cooked.
8. Serve warm and enjoy your bowl of delicious Beetroot & Potato Pulao.
The recipe serves 2 and each serving contains approximately 200 calories.