Beetroot Rice | Beetroot Pulao
User Reviews
4.8
51 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
3
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Calories
352 kcal
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Course
Main Course
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Cuisine
Indian
Beetroot Rice | Beetroot Pulao
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This Beetroot Rice or Beetroot Pulao is a one pot dish that is slightly spicy with the sweetness of beetroot coming through in the spiced rice. Makes for an healthy and tasty lunch or dinner option.
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Ingredients
Prepping rice
- 1 cup basmati rice - 200 grams
- water as required - for soaking rice
Whole spices to be fried
- 2 tablespoons oil
- 2 to 3 green cardamoms
- 1 inch cinnamon
- 2 to 3 cloves
- 5 to 6 black peppercorns
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
Remaining ingredients
- ⅓ cup chopped onions - 50 to 55 grams or 1 medium-sized
- 7 to 8 curry leaves or 1 small to medium tej patta (Indian bay leaf)
- 1 cup finely chopped beetroot - 125 grams or 2 small to medium beets
- 1 teaspoon ginger garlic paste or ½ inch ginger + 3 to 4 small to medium garlic cloves
- 1 to 2 green chilies - slit
- ¼ cup chopped coriander leaves (cilantro)
- ¼ teaspoon turmeric powder (ground turmeric)
- ¼ teaspoon red chili powder (or cayenne pepper or paprika)
- ½ teaspoon coriander powder (ground coriander)
- 1.5 to 2 cups water or as needed - I added 1.5 cups water
- salt as required
- 2 tablespoons chopped coriander leaves for garnish - cilantro leaves
Instructions
Prepping rice
- Rinse basmati rice in water very well. Then soak the rice in enough water for 20 minutes.
- After 20 minutes, drain the water from the rice. Set the rice aside. Instead of basmati rice, you can even use any other fragrant rice or even regular or short grained rice.
Making beetroot rice
- Heat oil in a 2 litre pressure cooker. Then add all the whole spices.
- The oil should be hot enough so that the mustard seeds crackle as soon as you add them in the oil. Do keep on a low to medium-low heat, so that the other spices do not get burnt.
- Add chopped onions and curry leaves.
- Stir and sauté till the onions start to become light golden.
- Then add ginger-garlic paste, slit green chilies and ¼ cup chopped coriander leaves.
- Saute for a few seconds till the raw aroma of ginger-garlic goes away.
- Now add finely chopped beetroot. Do chop the beetroot finely. You can also grate beetroots and then add. Stir and sauté for a minute.
- Add turmeric powder, red chili powder and coriander powder. Mix and stir well. Add the rice.
- Stir gently and saute for a minute.
Cooking beetroot rice
- 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 water.
- Season with salt as required. Stir and mix. Taste the water and it should have a slightly salty taste.
- Pressure cook on a medium flame for 2 whistles or for 8 to 9 minutes. You can also cook this pulao in a pan or pot. If cooking in a pan then add the water accordingly. It will take more time to cook in a pot but you can make this recipe in a pot.
- When the pressure settles down on its own, remove the lid. Gently fluff the rice.
- Garnish with 2 tablespoons of the chopped coriander leaves. Serve beetroot rice with a side veggie salad or raita. It pairs well with any raita variety like boondi raita or cucumber raita or onion raita.
Notes
- The recipe can be doubled or tripled.
- The amount of spices can be altered as per your taste.
- If you want to add some more vegetables to this recipe, then I suggest adding green peas, potatoes and carrots. In greens, you can add a small amount of fenugreek or spinach leaves.
Nutrition Information
Show Details
Calories
352kcal
(18%)
Carbohydrates
58g
(19%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Sodium
489mg
(20%)
Potassium
290mg
(8%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
268IU
(5%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
28mg
Vitamin B6
0.2mg
Vitamin C
53mg
(59%)
Vitamin E
4mg
Vitamin K
7µg
Calcium
59mg
(6%)
Vitamin B9 (Folate)
334µg
Iron
2mg
(11%)
Magnesium
37mg
Phosphorus
105mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 489mg | 20% |
| Potassium | 290mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 268IU | 5% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 28mg | |
| Vitamin B6 | 0.2mg | |
| Vitamin C | 53mg | 59% |
| Vitamin E | 4mg | |
| Vitamin K | 7µg | |
| Calcium | 59mg | 6% |
| Vitamin B9 (Folate) | 334µg | |
| Iron | 2mg | 11% |
| Magnesium | 37mg | 9% |
| Phosphorus | 105mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
51 reviews
Excellent
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