How to Make Beetroot Rice or Beetroot Pulao

Updated on March 17, 2018
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I am passionate about cooking and eating natural, healthy, and tasty foods. I like to write articles about healthy and yummy foods.

Beetroot Rice or Beetroot Pulao

Colorful, Delightful, and Healthy Beetroot Pulao/Beetroot Rice

Beetroot is my favorite vegetable. There are many reasons for this. I like its' color, smell, texture, and mainly the health benefits it offers.

Beets are high in immune-boosting vitamin C, fiber, and essential minerals, such as manganese and potassium. They are considered good for the liver, kidneys, pancreas, and bones. They also have B vitamins and folate.

Beetroots promote brain health. They prevent cancer. They are useful as they lower blood pressure, hence protect your heart. They also fight against inflammation and help with easy bowel movements.

I made beetroot rice/pulao for brunch. You can easily use it for lunch or dinner. It is a complete meal if you serve it with cucumber-onion-yogurt raita. I made pulao and raita simultaneously. Both together took about 45 minutes to make. Try this healthy main course dish and reap the health benefits.

Now, let me share the detailed recipe for beetroot rice (pulao) with you.

5 stars for Beetroot Rice or Beetroot Pulao

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: Serves Four people

Ingredients

  • 1 1/4 cup Basmati rice or long grain rice, wash and soak in fresh water for 30 minutes.
  • 1 1/4 cup beetroot, finely chopped, I cut them in vegetable chopper
  • 1/4 cup green peas, fresh or frozen, optional
  • 1 onion, finely chopped
  • 2 small green chilies, slit and cut lengthwise
  • 1/2 tsp garam masala powder, available in Indian stores
  • 1/2 tsp cumin seeds, or use shahi jeera
  • 1/4 tsp coriander powder
  • 2 cloves
  • 4 garlic cloves, minced or crushed
  • 1/2 inch cinnamon stick
  • 1/4 inch ginger, minced or crushed
  • 2-3 tsp oil, Instead, I used 1 tbsp ghee and 1 tbsp oil
  • 3/4 tsp salt, or as per taste

Step-By-Step Instructions and Images for Making Beetroot Pulao/Beetroot Rice

  • Wash Basmati rice. Soak in fresh water for 30 minutes. Next, drain the water.
  • Heat oil in a pressure cooker base or deep-based pot. Add cumin seeds, slit green chilies, cloves, and cinnamon stick. Saute till cumin sizzles.
  • Throw in chopped onions. Saute them till they turn golden brown. Next, add crushed ginger and garlic. Instead, you can also use ginger-garlic paste.
  • Saute for a few seconds or till you get a nice aroma from the spices. Throw in green peas. Add some salt. Stir-cook for a minute.
  • Add coriander powder and garam masala powder. Saute for 10 seconds on low heat.
  • Add chopped beetroot. Stir-cook for two minutes. Next, add rice. Continue stir-cooking for 2-3 minutes.
  • Add about 3-3 1/2 cups of water. If you want the pulao to be dry, add 3 cups of water only. I wanted pulao to be moist. Hence used 3 1/2 cups of water.
  • Add remaining salt. Mix well. Let the mix come to a gentle boil. Simmer for 2-3 minutes.
  • Now, cover the cooker. Place the weight. Increase the heat. Cook up to a whistle. Next, simmer for about 6 minutes. Turn off the heat.
  • Open the cooker lid when the entire pressure releases from the cooker naturally.
  • Now, check for the taste. Add salt if needed. Gently mix the pulao once.
  • Your favorite beetroot pulao is ready to serve! Serve it with a cucumber-onion-yogurt raita. I share here below a quick recipe of this side dish for you.
  • Enjoy eating this yummy pulao with this crunchy side dish.

Step one: Gather the ingredients.
Step one: Gather the ingredients.
Step two: Heat oil in a cooker base or a deep-bottomed pot. Throw in cumin seeds, slit green chilies, cloves, and cinnamon stick. Saute till cumin sizzles.
Step two: Heat oil in a cooker base or a deep-bottomed pot. Throw in cumin seeds, slit green chilies, cloves, and cinnamon stick. Saute till cumin sizzles.
Step three: Add chopped onions. Stir-cook them till they are golden brown. Next, add crushed ginger and garlic. Saute for a few seconds.
Step three: Add chopped onions. Stir-cook them till they are golden brown. Next, add crushed ginger and garlic. Saute for a few seconds.
Step four: Add green peas. Throw in some salt. Saute together for a minute.
Step four: Add green peas. Throw in some salt. Saute together for a minute.
Step five: Add coriander powder and garam masala powder. Saute for about 10 seconds on low heat.
Step five: Add coriander powder and garam masala powder. Saute for about 10 seconds on low heat.
Step six: Add chopped beetroot. Stir-cook the mix for about 3 minutes.
Step six: Add chopped beetroot. Stir-cook the mix for about 3 minutes.
Add remaining salt. Mix well.
Add remaining salt. Mix well.
Step seven: Add rice. Continue stir-cooking for another 2-3 minutes.
Step seven: Add rice. Continue stir-cooking for another 2-3 minutes.
Step eight: Increase the heat. Add about 3 1/2 cups of water. Mix well. Let the mix come to a gentle boil. Simmer for 2-3 minutes. Now, close the cooker lid.
Step eight: Increase the heat. Add about 3 1/2 cups of water. Mix well. Let the mix come to a gentle boil. Simmer for 2-3 minutes. Now, close the cooker lid.
Cook up to a whistle. Simmer for about 6 minutes. Turn off the heat. Open the lid once the entire pressure releases from the cooker naturally.
Cook up to a whistle. Simmer for about 6 minutes. Turn off the heat. Open the lid once the entire pressure releases from the cooker naturally.
Once you open the lid, you will see this!
Once you open the lid, you will see this!
Gently mix it once. Check for the salt. Add, if needed.
Gently mix it once. Check for the salt. Add, if needed.
Now, your favorite beetroot rice/beetroot pulao is ready to serve!
Now, your favorite beetroot rice/beetroot pulao is ready to serve!
Serve it with a cucumber-onion-yogurt raita. Enjoy eating this healthy and tasty meal.
Serve it with a cucumber-onion-yogurt raita. Enjoy eating this healthy and tasty meal.

How to Make Cucumber-Onion-Yogurt Raita

Finely chop a small peeled cucumber, an onion, a green chili, a tomato, and some coriander leaves. Transfer these to a mixing bowl. Add a cup of moderate sour curd or yogurt. Throw in some salt. Mix well. This is cucumber-onion-yogurt raita.

This raita pairs well with all kinds of pulao.

Cucumber-Onion-Yogurt Raita

Nutritional Information of Beetroot Rice/Beetroot Pulao

Nutrition Facts
Serving size: 1
Calories 205
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 0 g
Carbohydrates 28 g9%
Sugar 2 g
Fiber 2 g8%
Protein 4 g8%
Cholesterol 0 mg
Sodium 10 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Questions & Answers

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    • ShailaSheshadri profile image
      Author

      ShailaSheshadri 5 weeks ago from Bengaluru

      Thanks Stacy. This is a yummy food. Make beetroot pulao and serve it with cucumber-onion-yogurt raita. Happy eating!

    • Stacy Vizcarrondo profile image

      Stacy Ingram vizcarrondo 5 weeks ago from Madera Ca.

      Wow the food looks amazing, can't wait to try out the recipe. Thank you

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