beetroot rice

Beetroot rice recipe with step by step photos – easy lunch idea recipe of beetroot rice or beetroot pulao made with rice, finely chopped beetroots, onions, herbs and spices. Gluten-free and vegan recipe.

As I have mentioned in my previous posts, rice-based dishes are my go-to cook recipes. They get done quickly and taste good too.

I often make Pulao recipe with mixed veggies or with just one veggie. In this recipe, its only beetroot that is used and is a highlight of this dish.

However if you want to add more veggies then you can add potato, peas and carrots. Some greens like spinach or fenugreek leaves can also be added in small amount. Carrots and beetroots go well.

This beetroot pulao is slightly spicy with the sweetness of beetroot coming through in the spiced rice. Kind of a complexly flavored dish that makes for a healthy meal and tastes good as well. 

The recipe can be made quickly in a pressure cooker. The only time taken is the soaking time required for rice. You can also make this rice dish in a pot or pan.

Serve this lovely colored beetroot rice with some raita or a side salad or plain yogurt. I served with potato roast and papads.

How to make beetroot rice

1. Rinse basmati rice in water very well. Then soak the rice 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 or even regular or short-grained rice.

2. Heat 2 tbsp oil in a pressure cooker. Then add the whole spices – 2 to 3 green cardamoms, 1 inch cinnamon, 2 to 3 cloves, 5 to 6 black peppers, ½ tsp mustard seeds and ½ tsp cumin seeds.

3. The oil should be hot enough so that the mustard seeds crackle as soon as you add them in the oil. Do keep the flame on a low to medium flame, so that the other spices do not get burnt.

4. Add ⅓ cup chopped onion and 7 to 8 curry leaves.

5. Stir and saute till the onion start to become light golden. Do stir the onions at regular intervals for even cooking.

6. Then add 1 tsp ginger-garlic paste, 1 to 2 green chilies (slit) and ¼ cup chopped coriander leaves.

7. Saute for a few seconds till the raw aroma of ginger-garlic goes away.

8. Now add 1 cup finely chopped beetroot. Do chop the beetroot finely. You can also grate beetroots and then add. Stir and saute for a minute.

9. Add ¼ tsp turmeric powder, ¼ tsp red chili powder and ½ tsp coriander powder. Mix and stir well.

The amount of spices can be altered as per your taste preferences.

10. Add rice.

11. Stir gently and saute for a minute.

Cooking 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 a medium flame for 2 whistles or for 8 to 9 minutes. You can also cook this beetroot pulao in a pan or pot. Then add water accordingly. Cooking in a pan will take more time.

15. When the pressure settles down on its own, remove the lid. Gently fluff the rice using a fork. Garnish the rice with 2 tbsp chopped coriander leaves.

Serve beetroot rice hot or warm with a side veggie salad or 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 then you won’t get the best taste.

For more beetroot recipes, you can check this collection of 14 Beetroot recipes.

More rice recipes

• Capsicum rice
• Pudina rice
• Tomato rice
• Carrot rice
• Curd rice

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.