Beetroot Rice Beetroot Pulao

More on Beetroot Rice

At home, I usually make this Pulao either with mixed veggies or just one veggie. However, in this Beetroot Rice recipe, it is the beetroot which is quite the highlight of the entire dish. Since it also uses curry leaves and mustard seeds, the flavor is more of South Indian. So, at the end you can also sprinkle some fresh grated coconut on the rice. If you’d like more vegetables in this Beetroot Rice, please go ahead and add. For instance, you can add green peas, potatoes and carrots. Some fresh leafy greens like spinach (palak) or fenugreek leaves (methi) can also be added in small quantity. Carrot and beetroot really pair well together. This Beetroot Rice recipe is slightly spicy from the green chilies and red chili powder, which is balanced aptly with the sweetness of the beetroot that comes through in the dish. If you get to see, it is not only a complexly flavored rice dish, but also makes for a tasty healthy meal.  Serve this lovely colored Beetroot Rice with some raita or a side of fresh salad or plain yogurt. At my home, I serve this rice with a comforting potato roast and fried papad. For more Indian recipes with beetroot, you can check this collection of 14 Beetroot Recipes.

Why This Recipe Works

A superfood, beetroot is much more than just a root vegetable that comes to our mind whenever we want to induce a natural red hue in our food. I really feel this humble veggie is quite underrated that way. With vitamins, minerals, antioxidants, essential plant compounds and even medicinal properties, it is time that we start including beetroot in our food other than having it in just a salad form. As I have already mentioned many a times in my previous posts that rice-based dishes, especially like a pulao or fried rice, are my go-to recipes. These are absolutely hassle free, get done in a one-pot set up and super delicious. What better way to bring the wholesome beetroot and rice together, than this Beetroot Rice recipe! Beetroot Rice can be made quickly in a pressure cooker or in an Instant Pot. The only time that is taken in this dish is when the rice is getting soaked. But that’s actually the time, when you can prep up the rest of the ingredients by arranging, chopping or cutting them. You can also make this dish in a deep pan or pot.

How to make Beetroot Rice

Prep Rice and Sauté Aromatics, Beetroot

1. Rinse 1 cup basmati rice very well in water. Then, soak in enough water for 20 minutes. After 20 minutes, drain the rice and keep aside. Instead of basmati rice, you can even use any other fragrant rice, regular or short-grained rice. While the rice is soaking, prep beetroots, onions and the remaining herbs and spices. For the beets, first rinse them thoroughly. Then peel and finely chop them. You can also grate the beets.
2. Heat 2 tablespoons oil in a pressure cooker. Keep the heat to a low or medium-low. Then, add the whole spices listed below:

2 to 3 green cardamoms1 inch cinnamon2 to 3 cloves5 to 6 black peppers½ teaspoon mustard seeds½ teaspoon cumin seeds

3. The oil should be hot enough so that the mustard seeds crackle as soon as you add them in the oil. Keep the heat to low to medium-low, so that the other spices do not burn.
4. Add ⅓ cup chopped onions and 7 to 8 curry leaves.
5. Stir and sauté till the onions start to become light golden. Stir the onions at regular intervals for even cooking.
6. Then, add 1 teaspoon ginger-garlic paste, 1 to 2 slit green chilies and ¼ cup chopped coriander leaves.
7. Sauté for a few seconds till the raw aroma of ginger-garlic goes away.
8. Now, add 1 cup finely chopped beetroot. Chop the beetroot finely. You can also grate it and add. Stir and sauté for a minute.
9. Add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder and ½ teaspoon coriander powder. Stir well to mix. The amount of spices can be altered as per your taste preferences.
10. Add rice.
11. Stir gently and sauté for a minute.

Cook Beetroot Rice

12. Add 1.5 to 2 cups water. Depending on the type and quality of rice, you can add water. For basmati rice, you can add 1.5 to 1.75 cups of water. I added 1.5 cups of water.
13. Season with salt as required. Stir and mix. Taste the water and it should have a slightly salty taste.
14. Pressure cook on medium heat for 2 whistles or for 8 to 9 minutes. You can also cook the Beetroot Rice in a pan or pot. Then, add water accordingly. Cooking in a pan will take more time.
15. When the pressure settles down naturally in the cooker, then only remove the lid. Gently fluff the rice using a fork and garnish with 2 tablespoons chopped coriander leaves. Serve Beetroot Rice hot or warm with a side vegetable salad, plain curd or raita variety like Onion Raita, Boondi Raita or Cucumber Raita. For best taste, have it hot when it is freshly prepared. Once you reheat it, you won’t get the best taste.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Lemon Rice (Tangy Flavorful Rice) Tomato Rice Recipe | Quick Thakkali Sadam Coconut Rice Recipe Palak Rice | Indian Spinach Rice This Beetroot Rice recipe post from the blog archives first published in November 2015 has been republished and updated on 20 August 2022.

title: “Beetroot Rice Beetroot Pulao " ShowToc: true date: “2024-10-07” author: “Vito Moore”

More on Beetroot Rice

At home, I usually make this Pulao either with mixed veggies or just one veggie. However, in this Beetroot Rice recipe, it is the beetroot which is quite the highlight of the entire dish. Since it also uses curry leaves and mustard seeds, the flavor is more of South Indian. So, at the end you can also sprinkle some fresh grated coconut on the rice. If you’d like more vegetables in this Beetroot Rice, please go ahead and add. For instance, you can add green peas, potatoes and carrots. Some fresh leafy greens like spinach (palak) or fenugreek leaves (methi) can also be added in small quantity. Carrot and beetroot really pair well together. This Beetroot Rice recipe is slightly spicy from the green chilies and red chili powder, which is balanced aptly with the sweetness of the beetroot that comes through in the dish. If you get to see, it is not only a complexly flavored rice dish, but also makes for a tasty healthy meal.  Serve this lovely colored Beetroot Rice with some raita or a side of fresh salad or plain yogurt. At my home, I serve this rice with a comforting potato roast and fried papad. For more Indian recipes with beetroot, you can check this collection of 14 Beetroot Recipes.

Why This Recipe Works

A superfood, beetroot is much more than just a root vegetable that comes to our mind whenever we want to induce a natural red hue in our food. I really feel this humble veggie is quite underrated that way. With vitamins, minerals, antioxidants, essential plant compounds and even medicinal properties, it is time that we start including beetroot in our food other than having it in just a salad form. As I have already mentioned many a times in my previous posts that rice-based dishes, especially like a pulao or fried rice, are my go-to recipes. These are absolutely hassle free, get done in a one-pot set up and super delicious. What better way to bring the wholesome beetroot and rice together, than this Beetroot Rice recipe! Beetroot Rice can be made quickly in a pressure cooker or in an Instant Pot. The only time that is taken in this dish is when the rice is getting soaked. But that’s actually the time, when you can prep up the rest of the ingredients by arranging, chopping or cutting them. You can also make this dish in a deep pan or pot.

How to make Beetroot Rice

Prep Rice and Sauté Aromatics, Beetroot

1. Rinse 1 cup basmati rice very well in water. Then, soak in enough water for 20 minutes. After 20 minutes, drain the rice and keep aside. Instead of basmati rice, you can even use any other fragrant rice, regular or short-grained rice. While the rice is soaking, prep beetroots, onions and the remaining herbs and spices. For the beets, first rinse them thoroughly. Then peel and finely chop them. You can also grate the beets.
2. Heat 2 tablespoons oil in a pressure cooker. Keep the heat to a low or medium-low. Then, add the whole spices listed below:

2 to 3 green cardamoms1 inch cinnamon2 to 3 cloves5 to 6 black peppers½ teaspoon mustard seeds½ teaspoon cumin seeds

3. The oil should be hot enough so that the mustard seeds crackle as soon as you add them in the oil. Keep the heat to low to medium-low, so that the other spices do not burn.
4. Add ⅓ cup chopped onions and 7 to 8 curry leaves.
5. Stir and sauté till the onions start to become light golden. Stir the onions at regular intervals for even cooking.
6. Then, add 1 teaspoon ginger-garlic paste, 1 to 2 slit green chilies and ¼ cup chopped coriander leaves.
7. Sauté for a few seconds till the raw aroma of ginger-garlic goes away.
8. Now, add 1 cup finely chopped beetroot. Chop the beetroot finely. You can also grate it and add. Stir and sauté for a minute.
9. Add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder and ½ teaspoon coriander powder. Stir well to mix. The amount of spices can be altered as per your taste preferences.
10. Add rice.
11. Stir gently and sauté for a minute.

Cook Beetroot Rice

12. Add 1.5 to 2 cups water. Depending on the type and quality of rice, you can add water. For basmati rice, you can add 1.5 to 1.75 cups of water. I added 1.5 cups of water.
13. Season with salt as required. Stir and mix. Taste the water and it should have a slightly salty taste.
14. Pressure cook on medium heat for 2 whistles or for 8 to 9 minutes. You can also cook the Beetroot Rice in a pan or pot. Then, add water accordingly. Cooking in a pan will take more time.
15. When the pressure settles down naturally in the cooker, then only remove the lid. Gently fluff the rice using a fork and garnish with 2 tablespoons chopped coriander leaves. Serve Beetroot Rice hot or warm with a side vegetable salad, plain curd or raita variety like Onion Raita, Boondi Raita or Cucumber Raita. For best taste, have it hot when it is freshly prepared. Once you reheat it, you won’t get the best taste.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Lemon Rice (Tangy Flavorful Rice) Tomato Rice Recipe | Quick Thakkali Sadam Coconut Rice Recipe Palak Rice | Indian Spinach Rice This Beetroot Rice recipe post from the blog archives first published in November 2015 has been republished and updated on 20 August 2022.