Beetroot Pulao (Rice) Recipe

Updated on May 4, 2019
ShailaSheshadri profile image

I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.

Beetroot pulao (rice)
Beetroot pulao (rice)

Colorful, Delightful, and Healthy Beetroot Pulao

Beetroot is my favorite vegetable. There are many reasons for this. I like its color, smell, texture, and most importantly, its health benefits.

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 contain B vitamins and folate.

This dish makes an excellent lunch or dinner. It is a complete meal if you serve it with cucumber-onion-yogurt raita. I made both the pulao and raita simultaneously; together, it took me about 45 minutes to make.

Try this healthy main course dish and reap its health benefits today!

5 stars for Beetroot Pulao (Rice)

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: Serves 4 people

Ingredients

  • 1 1/4 cup basmati rice or long-grain rice, washed and soaked in fresh water for 30 minutes.
  • 1 1/4 cup beetroot, finely chopped
  • 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 (or 1 tbsp ghee and 1 tbsp oil)
  • 3/4 tsp salt, or to taste

Instructions

  1. Wash basmati rice. Soak in fresh water for 30 minutes. Next, drain the water.
  2. Heat oil in a pressure cooker base or deep-based pot. Add cumin seeds, slit green chilies, cloves, and cinnamon stick. Saute until cumin sizzles.
  3. Throw in chopped onions. Saute them until they turn golden brown. Next, add crushed ginger and garlic (or use ginger-garlic paste).
  4. Saute for a few seconds or until you get a nice aroma from the spices. Throw in green peas. Add some salt. Stir-cook for a minute.
  5. Add coriander powder and garam masala powder. Saute for 10 seconds on low heat.
  6. Add chopped beetroot. Stir-cook for 2 minutes. Next, add rice. Continue stir-cooking for 2-3 minutes.
  7. Add about 3 to 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 I used 3 1/2 cups of water.
  8. Add remaining salt. Mix well. Let the mix come to a gentle boil. Simmer for 2-3 minutes.
  9. 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.
  10. Open the cooker lid when the entire pressure releases from the cooker naturally.
  11. Now, check for the taste. Add salt if needed. Gently mix the pulao once.
  12. Your favorite beetroot pulao is ready to serve! Serve it with a cucumber-onion-yogurt raita (see recipe below).

Photo Tutorial

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 until 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 until cumin sizzles.
Step three: Add chopped onions. Stir-cook them until they are golden brown. Next, add crushed ginger and garlic. Saute for a few seconds.
Step three: Add chopped onions. Stir-cook them until 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 1 minute.
Step four: Add green peas. Throw in some salt. Saute together for 1 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 pulao is ready to serve!
Now, your favorite 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.

Cucumber-Onion-Yogurt Raita Recipe

Ingredients

  • 1 small cucumber, peeled and finely chopped
  • 1 onion, finely chopped
  • 1 green chili, finely chopped
  • 1 tomato, finely chopped
  • A few coriander leaves
  • 1 cup moderate sour curd or yogurt
  • Salt, to taste

Instructions

  1. In a mixing bowl, combine cucumber, onion, green chili, tomato, and coriander leaves.
  2. Add a cup of moderate sour curd or yogurt. Throw in some salt. Mix well. This is cucumber-onion-yogurt raita.

Cucumber-Onion-Yogurt Raita

Nutritional Information of 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.

Comments

Submit a Comment
  • ShailaSheshadri profile imageAUTHOR

    ShailaSheshadri 

    21 months 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 

    21 months ago from Madera Ca.

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

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