• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Cooking Journey logo

  • Home
  • Recipes
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
×

Home » Entree » Rice Recipes » Beetroot Rice | Beetroot Pulao

Published: Nov 7, 2016 · Modified: Jan 28, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Beetroot Rice | Beetroot Pulao

Jump to Recipe

The color of the Beetroot Rice is just so beautiful that no one can say no to it. This Beetroot Pulao is different from traditional rice dishes and is very simple to make.

Beetroot Rice in a Bowl

Beetroot is one of my favorite vegetables and I can eat beetroot poriyal all day long. Kids love beets because of the beautiful color and that is one good way to make them eat them.

I especially love the beetroot curry/poriyal with curd rice as it changes the color of the rice to pink. When I give the kids, vegetables,s, and rice separately, most of the time, the vegetables are not touched and they give me the excuse of not having enough time to eat.

Mixed vegetable rice is the best way to make children eat their vegetables during school lunch and it gives me the satisfaction of having fed the kids their vegetable.

I make mixed vegetable rice very often and this time, I wanted to try to make something different with just beets. The color of the rice is just so beautiful that no one can say no to it. This is for the third day of BM under the theme ‘Bring on your rice dishes’.

Beetroot Rice in a Bowl with Some Flowers

Preparation time – 15 minutes
Cooking time – 25 minutes
Difficulty level – easy

Ingredients to make Beetroot Rice - serves 4

  • Rice – 1 cup (I used Sona Masoori)
  • Beetroot – 2 cups (grated) / About 3 medium
  • Onion – 1 (thinly sliced)
  • Green chilies – 2 or 3
  • Ginger garlic paste – 1 tsp
  • Cumin seeds – 1 tsp
  • Fennel seeds / saunf – 1 tsp
  • Cinnamon – ½ inch piece
  • Cardamom – 2
  • Bay leaf – 1 small
  • Dhania jeera powder – 1 tsp
  • Salt – as needed
  • Oil – 1 tbsp
Rice of Beetroot in a Bowl

Procedure to make Beetroot pulao –

  • Cook the rice and let it cool down. Make sure that the rice is not mushy. Leftover rice works great as well.
Cooking the Rice in a Bowl
  • In a pressure cook, cook the whole beetroots for about 3 whistles. When the pressure goes down, peel the skin off the beets like you would do the potatoes. This is the easiest way to cook and peel the beets. Then using a coarse grater, grate the beets and keep it aside.
Cooking the Beetroots in a Pressure Cooker
  • Heat oil and add the cumin seeds, fennel seeds, cinnamon, cardamom, and bay leaf.
  • Add the sliced onions and green chilies and sauté until translucent. Then add the ginger-garlic paste and fry for 30 seconds.
  • Add the grated beetroot, dhania jeera powder, and salt needed and cook the mixture for 3-4 minutes. Since the beets are already cooked, we just need to cook until the excess moisture dries out.
  • Add the cooked rice and mix gently to combine. Check for salt and adjust if needed.
Cooking all the ingredients in a Hot Pan
Beetroot rice is ready to Serve

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Beetroot Rice in a Bowl

Beetroot Rice | Beetroot Pulao

The color of the Beetroot Rice is just so beautiful that no one can say no to it. This Beetroot Pulao is different from traditional rice dishes and is very simple to make.
0 from 0 votes
Print Pin Rate
Course: Lunch Box Recipes, Lunch Recipes, Quick and Easy
Cuisine: Asian, Indian
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 256kcal
Author: Sandhya Ramakrishnan

Equipment

  • Pressure Cooker
  • pan
  • bowl
  • spatula

Ingredients

  • 1 cup Rice I used Sona Masoori
  • 2 cups Beetroot Grated / About 3 medium
  • 1 Onion thinly sliced
  • 2 Green chilies
  • 1 tsp Ginger garlic paste
  • 1 tsp Cumin seeds
  • 1 tsp Fennel seeds / saunf
  • ½ inch Piece Cinnamon
  • 2 Cardamom
  • 1 small Bay leaf
  • 1 tsp Dhania jeera powder
  • as needed Salt
  • 1 tbsp Oil

Instructions

  • Cook the rice and let it cool down. Make sure that the rice is not mushy. Leftover rice works great as well.
  • In a pressure cooker, cook the whole beetroots for about 3 whistles. When the pressure goes down, peel the skin off the beets like you would do the potatoes. This is the easiest way to cook and peel the beets. Then using a coarse grater, grate the beets and keep them aside.
  • Heat oil and add the cumin seeds, fennel seeds, cinnamon, cardamom, and bay leaf.
  • Add the sliced onions and green chilies and sauté until translucent. Then add the ginger-garlic paste and fry for 30 seconds.
  • Add the grated beetroot, dhania jeera powder, and salt needed and cook the mixture for 3-4 minutes. Since the beets are already cooked, we just need to cook until the excess moisture dries out.
  • Add the cooked rice and mix gently to combine. Check for salt and adjust if needed.

Nutrition

Calories: 256kcal | Carbohydrates: 49g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 134mg | Potassium: 335mg | Fiber: 5g | Sugar: 7g | Vitamin A: 22IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 2mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
Post Views: 574
Previous Post: « Meet the Author
Next Post: Kerala Style Vegetable Stew – No Onion No Garlic Recipe »

Reader Interactions

Comments

  1. Srivalli Jetti says

    March 15, 2017 at 12:24 am

    When I had made Beets Pulao, it was with juice, this way of mixed rice sounds good..

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

Learn More about me →

Popular Posts

  • Gozleme | Turkish Spinach and Feta Flatbread
  • Air Fryer Arancini | Italian Rice Balls
  • Aish Baladi | Vegan Egyptian Flatbread
  • Saag Aloo | Vegan Spinach And Potato Curry
  • Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread
  • Xian Bing | Chinese Stuffed Pancake - Vegetarian
  • Norwegian Crisp Bread | Knekkebrød
  • Spicy Roasted Makhana | Roasted Foxnut

Street Foods

  • Koshari | Kushari - Egyptian Street Food
  • Esquites | Creamy Mexican Street Corn Salad
  • Churumuri | Beach Style Masala Pori
  • Indo Chinese Vegetable Fried Rice

Sign Up for Newsletter

Copyright © 2021 · MyCookingJourney LLC
Privacy Policy

Sign Up to Newsletter

We'll keep you in the loop with our latest news and new content that we add at MyCookingJourney.com.

Enjoy the journey with us and share it with your family and friends!