Beetroot Rice | Beetroot Pulao

Beetroot Pulao is a quick, one-pot cooking rice meal that can be made within 30 minutes. It is healthy, with a perfect balance of spice and sweetness. It is a unique lunchbox recipe or a happy weekday meal dish that pairs well with raita as an accompaniment. It is one of those recipes that adds a vibrant and healthy twist to your lunch routine.

Beetroot is one of those underrated veggies, which gets limelight only when there is a need to improve hemoglobin levels. However, this veggie is beyond that. It is rich in fiber, iron, and antioxidants, making it a healthier option for office goers and perfect for those watching their calories closely.

Jump to:

• About Beetroot Pulao
• Beetroot Pulao Ingredients
• How to make Beetroot Rice Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Beetroot Pulao

Beetroot Pulao is a nutritious one-pot delicacy that is perfect for a weekday lunch or a healthy Sunday meal, along with a bowl full of raita. I always used to wonder why this little beetroot is always a loner.

I had only grated it and made salad, or stir-fried it with mustard seeds and coconut to make a poriyal. I never thought anything beyond the boundary. It was a late morning for me and the lone beetroot sitting in the basket was looking at me. I was short of time, and the craving was for something different and unusual. And that’s how this vibrant, full-of-nutrition recipe came to life.

I quickly sliced the onions, tossed the whole spice in a pressure cooker, and added the onions, green peas, and masala to spice up the rice and some soaked basmati rice. In a wink of my eye, the pulao was ready, and I quickly fluffed it up with a fork. The aroma had filled my kitchen and the pink rice had something special vibe. It was warm, rice and inviting.

The most interesting part about this recipe was, that it is family-approved. My daughter who is skeptical about anything that is pink other than her cotton candy said she is in love with the rice. My husband who was looking for a variety of rice, said he found a variety in the rice today. It took less than 30 minutes for me to finish.

And as my family has approved, I have added this recipe to my weekly menu, keeping the health quotient equal. So if you are looking for easy ways to include beets in your diet, this diet is a foolproof plan to have an ultimate delicious dish served hot with raita and papad.

Beetroot Pulao Ingredients

• Basmati rice – I have used basmati rice. Other rice like regular cooking rice, seeraga samba rice would do for this recipe. Soak it at least for 30 minutes.
• Beetroot – Use fresh ones for sweetness. I have chopped them into cubes. You can grate them for picky eaters.
• Green peas – I have used fresh peas here. You can use frozen ones.
• Ginger garlic paste – I have used homemade paste. You can use store-bought. You can crush both together for aroma.
• Onion – I have chopped the onions here. You can finely slice them. Saute them till translucent.
• Garam masala powder – I usually have a stock of homemade garam masala readily available in my pantry. You can make your own or use the store-bought.
• Chana masala powder or pav bhaji powder – This adds a flavor twist to the rice. It balances the sweetness from peas, beetroot with its flavorful aroma.
• Turmeric powder – This masala goes without saying. It gives flavor and color.
• Coriander leaves – The best way to garnish your dish. The pink rice with green colour garnish makes it a treat to your eyes.
• Whole spices (cinnamon, cloves, cardamom) – These spices add aroma to the dish and make it flavourful.
• Masala paste – Make a paste of onions and green chili and add it to the oil. It gives better binding to the masala and raises the aroma level.

Why this recipe works

• One pot magic.
• Balanced flavors.
• Beginner friendly.
• Perfect lunch lunch box recipe.
• A nutritious and comforting meal.
• Family approved.
• Pairs well with poriyal, curd, or a dash of ghee.

Similar Recipes

• Veg pulao
• Kashmiri pulao
• Chana pulao
• Paneer pulao
• Pineapple pulao

How to make Beetroot Rice Step by Step

1.Take a mixer and grind small onion and green chili to a coarse paste. I used 5 small onions which was big so halved them. Chop beets into small cubes, remove peas from shell rinse the veggies and keep aside.

2.In a pressure cooker heat oil + ghee – add cinnamon, cloves and cardamom, let it splutter then add ginger garlic paste , onion chili paste. Fry till raw smell leaves. Sauté in low flame for at least 3 minutes.

3.Then add chopped onion and fry till it turns transparent. Then add chana masala powder, garam masala powder and turmeric powder. Fry the masala well for 5 minutes.

4.Then add beetroot and peas and sauté in low flame for 2 minutes. Add required salt. I soaked rice for 30 minutes.

5.Drain water and add the rice and give a quick sauté till the masalas are nicely coated with the rice. Then add water.

6.Pressure cook for 3-4 whistles. Once pressure releases fluff the rice and garnish with coriander leaves.

Serve hot / warm!

Expert Tips

• Use fresh beets – using fresh beetroot is the key tip of this recipe. You can chop them into fine cubes or grate them if making them for kids.
• Rinse Rice well – Rinsing the rice and soaking it before cooking is another important step. This helps in long, separate grains before cooking.
• Grind onion and green chillies – Keep the paste coarsely. Don’t make a fine paste. This adds texture and enhances the masala base.
• Cook the Beets well – Cook the veggies partially or at least till the raw smell subsides. This helps in improving the overall aroma and taste of the dish.
• Ghee for cooking – Ghee is healthy and adds richness to the recipe. You can add both and cook. Oil helps the rice to stay away from sticking.
• Don’t add too much masala – Keep the rice mild and naturally sweet. Add masalas as mentioned.
• One Pot Cooking – Since it is a one-pot cooking, cook it in a deep pot or a pressure cooker for even cooking.
• Fluff the rice with a fork – Once the rice is cooked well, let it rest. Fluff it gently with a fork.

Serving and Storage

You can serve hot with a bowl of cucumber onion raita or a simple bowl of curd with cumin powder. You can pair it with papad, pickles, or roasted fryms for that extra crunch. This dish goes well with veggie poriyals like potato or a brinjal fry.

If you have leftovers, you can store them in an airtight container for 2 days. Sprinkle some water while reheating. Freezing is not advisable as beetroot tends to lose its texture and rice can be grainy.  

FAQS

1.Can I make beetroot pulao without a pressure cooker?

Yes, you can. You can use a heavy-bottomed pan or a kadai instead of a pressure cooker. Adjust the water ratio and cook till rice is done.

2.What type of rice works best for this pulao?

I have used basmati rice for the best flavor and long grains. You can use regular rice or seeraga samba rice for a homely meal.

3.Can I skip grinding the onion and green chilli?

Yes, you can but this coarse paste gives a deeper flavor to the dish which cannot be replaced with any other ingredient.

4.Will the pulao taste sweet because of beetroot?

Not as a whole. They are mildy sweet, and they are perfectly balanced with spices. You can add more green chilies if you want to rank up the spice level.

5.Can I add other vegetables to this?

Yes of course! Peas, carrots, sweet corn, or even potatoes can add their charm to the dish.

If you have any more questions about this Beetroot Rice Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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