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Gulbadan Pulao

Ruby red rice sweetened by beetroot juice and sugar. This recipe is from FoodFood TV channel

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Gulbadan Pulao

Main IngredientsBasmati rice, Beetroot juice
CuisineIndian
CourseRice
Prep Time1-1.30 hour
Cook time21-25 minutes
Serve4
TasteSweet
Level of CookingEasy
OthersVeg

Ingredients list for Gulbadan Pulao

  • 1 1/2 cups Basmati rice soaked for 1 hour and drained
  • 2 cups Beetroot juice
  • 4 tablespoons Ghee
  • 5 Green cardamoms
  • 2 one-inch Cinnamon
  • 1 cup Milk
  • 6 tablespoons Powdered sugar
  • 1 tablespoon Slivered almonds
  • 1 tablespoon Slivered pistachios

Method

  1. Heat ghee in a non-stick pan, add green cardamoms, cinnamon and basmati rice and mix well and cook for 2-3 minutes.
  2. Add beetroot juice, mix and cook for 3-4 minutes. Add milk and mix and cook till rice is almost done.
  3. Add ½ cup water and mix. Reduce heat, add powdered sugar and mix. Cover and cook on low heat till all the moisture gets absorbed.
  4. Once all the moisture gets absorbed, switch off heat and keep the pan covered for some time.
  5. Transfer into a serving bowl, garnish with almonds and pistachios and serve.

Nutrition Info

Calories2373
Carbohydrates376.1
Protein30.8
Fat80.9
Other FiberNiacin-6.3mg
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