Monday, February 24, 2014

Beet and Baby Lima Beans Pulao


Basmati Rice - 2 cups
Beetroots - 2 medium sized
Baby Lima Beans - 1 cup, soak in water overnight
Onions - 2
Ginger Garlic Paste - 1 1/2 tsps
Cumin Seeds - 2 tsps
Fennel Seeds - 1 tsp
Bay Leaf - 1
Start Anise - 2
Red Chilli Flakes - 1 tsp
Pulao Masala - 3 tbsps
Vegetable Oil - 1/4 cup + 1 tsp
Salt to taste
Lemon Extract - 2 tbsps
Coriander Leaves - 6 stalks
Green Chillis - 3


  1. Wash and soak basmati rice in water for 30 minutes.
  2. Pressure cook lima beans. When cooked the beans should be soft but still hold shape; al dente.
  3. Cook basmati rice with enough water. Add little salt and 1 tsp oil while cooking. This will avoid the grains from sticking to one another after cooking. I usually pressure cook basmati rice with 3 cups of water.
  4. Once the rice is cooked, spread the cooked rice on a wide vessel or a plate, gently separating the grains. Allow the rice to cool down.
  5. Wash, peel and grate beetroots.
  6. Slice onion vertically.
  7. Heat 1/4 cup of oil in a large pan.
  8. Add bay leaf. Saute for a minute. 
  9. Add star anise, saute for half a minute.
  10. Now add cumin seeds and fennel seeds.
  11. When the cumin seeds start sizzling, add sliced onions. 
  12. Add ginger garlic paste. Saute well until onion slices turn translucent.
  13. Add grated beetroot. Saute for 3-4 minutes.
  14. Meanwhile, blend coriander leaves and green chillis into a coarse paste. Add a tsp of water to aid in blending. Keep aside.
  15. Strain out any water from cooked lima beans. Mix in the beans with sauteed beetroot.
  16. Add pulao masala, red chilli flakes and salt. Mix thoroughly until well combined.
  17. Set the flame to low. 
  18. Add rice. Gently mix the rice. Do not forcibly mix cooked rice as it will break the cooked rice grains. Mix until all the cooked rice grains turn into the rich and beautiful beetroot color.
  19. Turn off the heat.
  20. Add coriander leaves-green chilli paste and lemon extract. Mix gently to combine all the ingredients well.
  21. Serve with raitha of our choice.


  1. You can replace lima beans with fresh green peas.
  2. Since the beetroot gives a dark rich color to the rice grains, make sure the cooked rice cools down so that the grains do not turn mushy since it requires a lot of mixing to blend it well.


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