Beetroot rice (Beetroot pulao) is one of the yummy, colorful, kids friendly rice varieties for lunch box. It can be prepared in 2 ways. One by making beetroot masala and mix with leftover cooked rice. Second is one pot method using pressure cooker. We can call it as beetroot pulao. Recently my neighbor gave me some beetroot rice to taste. We loved it very much. So I got the recipe from her and tried in my kitchen. As I wanted, its a very simple recipe without any grinding job.

All you have to do is just saute all the spices, beetroot , add rice and cook. It can be done under 15 minutes. You can prepare it easily for your lunch box. Even kids would love to eat this rice as it looks colorful. Friends, do try this easy beetroot pulao recipe for your lunch box or a quick weekend lunch. You will love it ! Here you go, Indian style beetroot rice recipe with step by step pictures.

Beetroot rice / Beetroot pulao recipe

Beetroot rice / Beetroot pulao recipe for lunch box.

Cuisine:
Indian

Category:
Main course

Serves:
Serves 3

Prep time:
10 Minutes

Cook time:
20 Minutes

Total time:
30 Minutes

INGREDIENTS

1 cup = 250ml

Beetroot – 1 ( 3/4 cup chopped beetroot)
Green peas – 2 tbsp ( optional)
Basmati rice – 1 cup ( I used loose basmati rice used for making hyderabadi biryani)
Cooking oil + ghee – 2 tbsp + 1 tbsp
Cinnamon – 1 inch
Cloves – 2
Cardamom – 1
Bay leaf – 1
Star anise – 1
Shahjeera / Black cumin seeds – 1/2 tsp
Cashew nuts – few
Big onion – 1 (finely chopped)
Ginger garlic paste – 1 tsp
Green chilli – 2 to 3
Dhania powder / coriander seeds powder – 1 tsp
Garam masala powder – 1/2 tsp
Water – 1.5 cups
Salt – as needed

HOW TO MAKE BEETROOT PULAO

Wash the basmati rice and soak in water for 15 minutes.
Wash and peel the beetroot skin. Chop into small pieces and set aside.
Chop onion, slit green chilli. Heat oil + ghee in a pressure cooker base.
Saute the whole garam masala one by one. Then add cashew nuts, onion.
Saute till onion becomes transparent. Then add ginger garlic paste. Saute till raw smell goes off.
Now add the chopped beetroot, green peas. Saute for a minute. Add turmeric powder, dhania powder and garam masala powder.
Saute for few minutes. Lastly add water, soaked rice, salt and pressure cook for one whistle in low flame.
Open and fluff the rice gently. Serve hot with onion raita !

METHOD – STEP BY STEP PICTURES

Wash the basmati rice and soak it in enough water for 15 minutes. Wash and peel beetroot skin. Chop finely. Finely chop onion, slit green chilli. Set aside.

Heat oil + ghee in a pressure cooker base. Saute cinnamon, cloves, cardamom, star anise, bay leaf. Add shajeera, cashew nuts, big onion, green chilli and saute till onion becomes transparent.

Add ginger garlic paste and saute till its raw smell goes off. Then add chopped beetroot, green peas and mix well for few minutes.

Add turmeric powder, coriander seeds powder, garam masala powder and salt. Mix in medium flame.

Add 1.5 cups of water and bring to boil. Add the soaked rice and mix gently without breaking the rice. Close the cooker lid. Keep the flame high till steam comes out.

After steam starts to come, lower the flame completely and put the weight valve. Cook in very low flame for one whistle. Switch off the flame. Let the steam release. Then open the cooker and fluff the rice gently. Serve hot with onion raita, chips !