Here's how to make healthy and delicious Beetroot Pulao at home in just 9 easy steps.

Rinse and soak rice, wash the basmati rice under running water until the water runs clear. soak the rice in water for about 15–20 minutes.

Prepare beetroot and aromatics, peel and finely chop or grate the beetroot. thinly slice the onion, slit the green chilies, and chop the tomato if using. set aside the mint and coriander leaves.

Saute whole spices, heat oil or ghee in a heavy-bottomed pan or pressure cooker over medium heat. add the bay leaf, cinnamon stick, cloves, green cardamom pods, and cumin seeds. saute for a few seconds until aromatic.

Add onions and green chilies, add the sliced onions and slit green chilies. saute until the onions turn golden brown. add the ginger-garlic paste and saute for a minute until the raw smell disappears.

Add tomatoes and spices, if using tomatoes, add them now and cook until they soften. then, add turmeric powder, red chili powder, and garam masala powder. mix well.

Introduce beetroot, add the chopped or grated beetroot. saute for about 5 minutes, allowing it to blend with the spices.

Add mint, coriander, rice, and water, stir in the fresh mint and coriander leaves. drain the soaked rice and add it to the pan. gently mix to coat the rice with the beetroot mixture. add 2 cups of water and salt to taste. stir well.

Cook the pulao, bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and cook for about 15–20 minutes until the rice is cooked and the water is absorbed.

Fluff and serve, once cooked, gently fluff the rice with a fork. serve hot, garnished with additional fresh coriander leaves if desired.