Beetroot rice or pulao recipe – how to make beetroot pulao/rice recipe

Beetroot pulao – a very healthy and colourful rice made with beetroot, rice and spices.  It is a very flavourful dish and makes up for a nice one-pot meal and quick lunch.  Beetroot pulao is easy to make too, as it is done in a pressure cooker.  But you can also make this rice in a separate pan too.  Serve this colourful and spicy beetroot pulao along with papad or raita.

Beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants.  It helps lower cholesterol.  Due to its high iron content, it is good for people with anemia and fatigue.  Typically a rich purple colour, beetroot is delicious when eaten raw but is more typically cooked.  Try to include beetroot in your daily diet for a more healthier life.

Other rice dishes :

Methi rice or methi pulao

Tomato rice

Masala bhath

Spinach peas pulao (palak matar pulao)

Coconut rice


Prep Time :  15 mins

Cook Time : 15 mins

Servings :  4 persons

South Indian cuisine


Basmati rice or normal rice – 1 cup

Grated beetroot – 1 cup (grated or finely chopped beetroots)

Cooking oil or ghee – 2 tablespoons

Mustard seeds or rai – 1/2 teaspoon

Cumin seeds or jeera – 1/2 teaspoon

Star anise – 1

Tejpatta or bay leaves – 2

Cloves or lavang – 2

Cinnamon or dalchini – 1 inch

Cardamoms – 2

Onion – 1 (medium sized – chopped finely)

Ginger-garlic paste – 1 teaspoon

Green chillies – 2 (chopped finely)

Turmeric powder – a pinch

Red chilli powder – 1/2 teaspoon

Coriander powder – 1 teaspoon

Garam masala – 1/2 teaspoon

Chopped coriander leaves – 2 tablespoons

Water –  1 and 1/2 to 2 cups of water

Ghee – 1 tablespoon

Salt to taste


Wash and soak the basmati rice with enough water for 15 -20 minutes.  Drain the water and set  the rice aside.


Heat oil or ghee in a small pressure pan on medium flame.  Add mustard seeds and allow it to splutter.  Once the seeds stop spluttering, add cumin seeds, star anise, cardamoms, bay leaves, dalchini and saute for half a minute on low flame.  Then add chopped green chillies, ginger-garlic paste and onions and cook till the onions become translucent and the raw smell of the ginger-garlic paste goes away.


Then add grated beetroot and saute for a minute on a low flame.  Add turmeric powder, red chilli powder, coriander powder, salt and garam masala.


Mix well all the ingredients.  Add the soaked and drained rice and 1 and 1/2 to  2 cups of water.   Check the water for  a slightly salty taste.  If required, add salt again and mix well.


Add one tablespoon of ghee at the end and mix well again.  Close the pressure cooker with its lid and pressure cook for upto 3 whistles.  When the pressure cooker cools down, remove its lid and gently fluff the rice.


Garnish with chopped coriander leaves and serve beetroot pulao hot with raita, papads or plain curd.




If you are cooking the rice in a separate pan, add water accordingly.

Use brown rice for a more healthy version of beetroot rice.

If you want a tangy taste, add a tablespoon of  lemon juice while adding 2 cups of water and then pressure cook.

Leave a Reply

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