How to make Gulbadan Pulao - Ruby red rice sweetened by beetroot juice and sugar.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Basmati Rice (बासमती चावल), Beetroot Juice (चुकन्दर का रस)

Cuisine : Indian

Course : Rice

Gulbadan Pulao Recipe Card

Gulbadan Pulao
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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Gulbadan Pulao checkout Jeera Rice, Jodhpuri Vegetable Pulao, Vegetable Biryani, Erra Sadam . You can also find more Rice recipes like Mjadarah, Bhog, Mushroom and Soya Dum Biryani, Achari Chholay Pulao.

Prep Time : 51-60 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Gulbadan Pulao Recipe

  • Basmati Rice soaked for 1 hour and drained 1 1/2 cups

  • Beetroot Juice 2 cups

  • Ghee 4 tablespoons

  • Green cardamoms 5

  • Cinnamon sticks 2 one-inch

  • Milk 1 cup

  • Powdered sugar 6 tablespoons

  • Slivered almonds 1 tablespoons

  • Slivered pistachios 1 tablespoon

Method

Step 1

Heat ghee in a non-stick pan, add green cardamoms, cinnamon and basmati rice and mix well.

Step 2

Add beetroot juice and mix. Add milk and mix and cook till rice is almost done.

Step 3

Add ½ cup water and mix. Add powdered sugar and mix. Cover and cook on low heat till all the moisture gets absorbed.

Step 4

Transfer into a serving bowl, garnish with almonds and pistachios and serve.