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Recipes >> Rice, Biryani, Pulao Recipes > Gulabi Pulao (Pink Pulao)

Gulabi Pulao (Pink Pulao)

Gulabi Pulao (Pink Pulao)
Prep Time
25 Mins
Cook Time

45 Mins
Serves

4-6
Cook rice. Boil beetroot till tender, then scrape. Heat 1 tbsp ghee, fry mustard seeds, pepper, cumin seeds, gram dhal, urad dhal and chopped green chilies.
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Source:  KhanaPakana.com
3 Ratings
2 out of 5 stars
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Ingredients

  • Rice 8 oz
  • Brinjals (aubergines) 3
  • Beetroot 1 large
  • Onions 2 medium
  • Coconut 1/2
  • Green chilies 6
  • Mustard seeds 1 tsp
  • Black pepper 1 tsp
  • Cumin seeds 1/2 tsp
  • Turmeric poser 3/4 tsp
  • Gram dhal 1 tbsp
  • Urad dhal 1 tbsp
  • Cashew nuts 1 handful
  • Sprig curry leaf 1
  • Ghee 3-4 tbsp
  • Lemon 1
  • Salt to taste

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Cooking Directions

  1. Cook rice. Boil beetroot till tender, then scrape.

  2. Heat 1 tbsp ghee, fry mustard seeds, pepper, cumin seeds, gram dhal, urad dhal and chopped green chilies.

  3. When these turns brown, cut brinjals into small cubes, and finely chop onions, and add them with curry leaves.

  4. Cook until soft. Now add boiled beetroot to these vegetables.

  5. After a few minutes add salt, turmeric powder and grated coconut.

  6. Fry for a few seconds. Nix this whole mixture well with the cooked rice.

  7. Fry cashew nuts in remaining ghee and add, season with lemon juice.

  8. Cover the pulao and keep on a low heat for a few minutes.

  9. Serve hot, with plain yogurt.

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