Beetroot Rice is a vibrant and flavorful South Indian dish in which beetroot is cooked with warm spices and rice to create a colorful, comforting meal. Its earthy flavor and subtle sweetness pair wonderfully with yogurt, raita, or a simple salad. You can make it in the Instant Pot or stovetop in less than 30 minutes.
Growing up in India, I have always known beetroot. However, as I was browsing recipes, I saw that most of them just mentioned beets. I wondered if it was a short version until I checked Wikipedia (the most trusted source ;-).
I found that “The beetroot is the taproot portion of the beet plant, usually known in North America as the beet, table beet, garden beet, red beet, or golden beet.”. So it is not just a nickname; it is really the name, and hence you can also call this recipe “Beet Rice”.
You will also love my other pulao variations – Peas Pulao, Vegetable Pulao, Chana Dal Pulao, and Dalia Pulao.
Table of Contents
Beetroot Nutrition
I always like to learn about the nutrition of the main ingredients used in the recipe. So here is a bit about Beets.
Beets have exceptional nutritional value. They are low in fat, full of vitamins, minerals, and iron, and packed with powerful antioxidants.
They are also an excellent source of folic acid, fiber, manganese, and potassium. Although I don’t use beet greens in this recipe, they are also very nutritious and can be cooked and enjoyed in the same way as spinach.
If you like beets, learn how to steam beets in the Instant Pot or try these air fryer beets. You can also check out this collection of 10 Beetroot Recipes.
Are you ready to use up some of the beets in this nutritious rice? This beetroot rice is also very easy to prepare in our beloved Instant Pot or a pan on the stovetop. So, let’s get going!
Ingredients
This beetroot rice recipe combines a beautiful balance of vibrant veggies, warm spices, and fragrant rice.
Beetroot: Fresh beetroot gives the rice its signature vibrant color and subtle natural sweetness. I have chopped the beetroot into small cubes, but you can also grate it.
Basmati Rice: Long-grain rice that cooks fluffy and aromatic, ideal for pulao-style dishes.
Onion: I use sliced yellow onions in this pulao.
Ginger & Garlic: I use ginger and garlic paste. You can also freshly grate or mince them.
Green Peas (optional): I like to add them for a pop of color that complements the beetroot.
Whole Spices: I use cumin seeds, cinnamon, bay leaf, cloves, star anise, and black peppercorns. If you like, you can also add mustard seeds and curry leaves when making this rice.
Ground Spices: I use turmeric, red chili powder, coriander powder, salt, and garam masala.
Ghee or Oil: For sautéing the spices and aromatics, ghee adds richness, while oil keeps it vegan.
Lemon Juice: A sprinkle at the end brightens up the flavors and balances the sweetness of the beetroot.
How to Make Beetroot Rice?
This is a fairly easy preparation for the beet rice.
- First, heat the oil and sauté the whole spices in a pan. I like to throw in some whole spices for the aroma they add to the dish, but they are optional.
- Then add the onions, ginger, and garlic paste and sauté for a few minutes. Add the chopped beets and any other veggies you want to add. I added green peas, as that is what I had at hand. Other possible options to add are potatoes, bell peppers, carrots, and edamame.
- Now, you are ready to add the rice and water and cook the pulao. That is it for the active part of preparing this rice!
- Once all the water is soaked, the beet rice is ready to be enjoyed. Mix in the lemon juice and fluff the rice.
- Garnish with cilantro and/or cashews if you like. Enjoy it with raita or homemade yogurt.
Instant Pot Method
Follow the same steps in the Instant Pot on sauté mode until the onions are sautéed and the beets and green peas are added. Then, add the rinsed rice and water to the pan. For the Instant Pot method, reduce the amount of water to 1 1/4 cups for each cup of rice.
Bring to a boil, then pressure cook on high pressure. Do a 10-minute natural pressure release, and the beet pulao is ready.
I love the colors in this beet rice pulao. Aren’t they beautiful?
Recipe Tips
Beetroot: Chop it finely or grate it so it cooks well with the rice.
Whole Spices: Adding whole spices is optional. You can enjoy this beet pulao even if you don’t have all the whole spices in your pantry.
Rice-to-Water Ratio: The rice-to-water ratio is very important for fluffy rice. I use basmati rice, for which the ratio in the recipe works well. If you use a different variety (or sometimes even a different rice brand), the rice-to-water ratio will be different, so adjust accordingly.
Storing: Beet Pulao can be stored in the refrigerator in an airtight container for up to 3 days.
Use leftover rice: If you have leftover rice, you can use it to make this pulao. Saute the beetroot and green peas until they are mostly cooked, then add the rice and mix it gently.
Veggies: Toss in green peas, carrots, mushrooms, bell peppers, or any other veggies of your choice.
Garnish: Add fresh cilantro or a few roasted cashews on top for garnish.
What to Serve with Beetroot Pulao?
Beet Pulao is great as a lunchbox meal for kids. We love to have cucumber raita, boondi raita, or plain yogurt with this beet pulao. Kachumber salad goes well as a side too.
You can also serve it as a side dish with curries, dal, or raita. Serve it with chana masala or paneer tikka masala. It also goes well with chicken curry.
Fun Fact: Below is the photo I shot for this beetroot pulao recipe when I first shared it in 2017.
Rice & Grains
Instant Pot Lemon Rice
Rice & Grains
Indian Turmeric Yellow Rice
Rice & Grains
Tomato Rice (Thakkali Sadam)
Beetroot Rice Pulao (Instant Pot & Stovetop)
Equipment
Video
Ingredients
- 1 cup Basmati Rice
- 2 cups Water, for stovetop. Use 1 1/4 cup for instant pot
- 1 tablespoon Ghee or Oil
- 1/2 teaspoon Cumin seeds (Jeera), you can also use mustard seeds
- 1/2 tablespoon Ginger, paste
- 1/2 tablespoon Garlic, paste
- 1/2 Onion, thinly sliced
- 1 Beetroot, cut into small pieces or grated
- 1/2 cup Green peas
- 1-2 teaspoon Lime or Lemon juice
Whole Spices (optional)
Spices
- 1 teaspoon Salt, adjust to taste
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1/2 teaspoon Kashmiri red chili powder
- 1/2 teaspoon Garam masala, adjust to taste
Instructions
- Place the rice in a small bowl and gently wash the rice until the water runs mostly clear. Soak in water for 20 minutes.
Stovetop Method
- Heat oil and ghee in a large pan or dutch oven over medium heat. Add whole spices,and saute for 30 seconds.
- Add the onions and sauté until they are translucent, about 3 minutes while stirring frequently. Add ginger and garlic and saute for another minute.
- Add the beets, green peas, and spices. Give it all a good stir.
- Add the rinsed rice and 2 cups of water to the pot.
- Bring to a boil, then simmer, cover and cook on low heat until the rice is cooked and all the water is absorbed. (If using a stovetop pressure cooker, cook for 1 whistle)
- Fluff the rice with a fork or stir gently with a ladle. Add lemon juice and enjoy the pulao!
Instant Pot Method
- Start the instant pot in sauté mode and heat it. Add ghee, cumin seeds and whole spices and sauté them for 30 seconds until the cumin seeds change color.
- Add the sliced onions, ginger, garlic, and sauté for 3 minutes.
- Add the beets, green peas, and spices. Mix well.
- Add the rinsed rice and 1 1/4 cups of water to the pot. Stir the ingredients in the pot. Close the lid with the vent in the sealing position.
- Change the Instant Pot setting to pressure cook mode for 4 minutes at high pressure.
- When the instant pot beeps, do a 10 minute NPR. This means let the pressure release naturally for 10 minutes, then release the pressure manually.
- Add the lemon juice and fluff the rice.
- Beet Pulao is ready. Enjoy with homemade yogurt or raita.
Hi Meeta. I made this pilaf last night with diced carrots and beets. I added 2 tablespoons of coconut milk as I had it handy. It turned out very tasty. This recipe will be a keeper. I am planning to make it often and will be a great addition for parties too. Since I am a vegetarian, I am usually short of recipes with rice. Thank you for posting this recipe.
Hi Ravali – So good to hear that. Thank you for sharing it back 🙂
Delicious!! Thank you for this recipe!
Hi Sonia – You’re welcome! I’m glad you found the recipe delicious.
It was lovely. My family loves beetroot but I have never tried it as a pulao as I always felt it would colour everything red. It actually turned out very colourful and tasty. Will definitely do it again soon.
Hi Geetha – So happy to hear you all enjoyed the pulao. Thanks for sharing back your review!
How long would this last in the fridge? Has anyone tried freezing it?
Hi Karishma – You can refrigerate this pulao for up to 3 days or freeze up to 1 month. Hope you enjoy it!
This was so delicious I am already making it again!!
Hi Judy – Glad to hear you enjoyed the Beet Pilaf!
Tried this for dinner tonight. Doubled up on the quantities and used spiralled beets for ease. Turned out great. Thank you!
Hey Jincy – Glad you enjoyed the pulao. Thank you for sharing your review and the delicious photo on Facebook 🙂
Tried this today and it came out quite nice, sometimes my pulao comes out mushy in IP, but in this case, it was perfect. Will try your other rice recipes as well. Thanks..
Hey Amy – So happy to hear you enjoyed the pulao and it cooked perfectly. I would love to hear how any other recipes you try turn out. Thank you!
Our all time favorite! This one rocks
So happy to hear you all enjoy the Beet Pulao. Thank you for sharing your review!
Hi Meeta! I made your beet pulao yesterday and loved it! My pulao turned a deep red/purple haha but I did not mind because it was such a beautiful and royal color! How did you get your pulao to maintain its color?
I am new to your blog and LOVE it!!
Thank you, Manisha. Glad you found the blog 🙂 I think it might be the quantity of beets added. Try adding lesser next time so the color is only spread near the beet pieces. Also, fluff the pulao once you open the ip. I would love to hear any feedback for other recipes you try!
When I cook this In rice cooker I add my beets only towards the end part of rice cooking , almost when rice and water are at the same level. , that way all rice don’t get the red color …. but I don’t know how to do this in an IP. Would really want to know.
Hi Shakun – I agree that might be an issue in the instant pot where everything is cooking together. I added the beets and then did not stir. You can also try with adding rice and water, and then just put the beets on top and not stir. Another option is to cook the beets along with the pulao with the pot-in-pot method and mix them in the rice after cooking.
Do you use a raw beet, or cook it first?
I use raw beets and they just cook up with the rice.
How long would you cook this with brown basmati rice?
It gets a little tricky with brown rice, as they take 22 minutes to cook at high pressure. In that much time, the veggies will turn to a mush. Here is what I would do – Start cooking brown rice pot-in-pot, for 18 mins at high pressure. Then remove them. Put the ip on saute mode, and do the steps to saute onions, ginger, garlic. Add the beets, veggies and spices. Then add the half cooked rice along with the water. Pressure cook for 4 mins at high pressure and 10 minutes NPR. Hope that helps!