Beetroot rice is a healthy, delicious and colorful one pot dish. Made with spice, herbs, rice and beetroot, It is a quick and easy flavor packed meal you can make anytime. Serve it with a side of yogurt or raita.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1 cup basmati rice ((or any aged rice))
  • 1¾ cups water for cooker ((2 cups for pot, 1¼ cup for IP))
  • 1½ tablespoons oil
  • 1 small onion ((¼ cup sliced, optional))
  • 1 green chili ((slit))
  • ½ tablespoon ginger garlic paste ((or ½ tablespoon each fine chopped))
  • ⅛ teaspoon turmeric
  • ¼ to ⅓ cup green peas ((or ½ cup boiled/canned chickpeas))
  • 1 small beetroot ((¾ to 1 cup chopped))
  • ⅓ cup potato ((1 small, chopped, optional))
  • 1 tablespoon coriander leaves
  • 1 tablespoon mint (leaves /pudina (optional))
  • ½ teaspoon salt ((adjust to taste))
  • 1 small bay leaf ((tej patta))
  • ½ teaspoon cumin seeds ((jeera))
  • 1 small star anise ((optional))
  • 1 inch cinnamon ((dalchini))
  • 3 cloves ((laung))
  • 2 cardamoms ((elaichi))

Method

Preparation

  1. Rinse rice a few times until the water runs clear. Soak it for at least 30 minutes.
  2. Pour oil to a pressure cooker or regular pot.
  3. Add bay leaf, cumin, star anise, cinnamon, cloves and cardamoms in hot oil.
  4. Saute chill and onions till golden, stirring often.
  5. Saute ginger garlic paste for 30 to 60 seconds, until the raw smell vanishes.

How to make Beetroot Rice

  1. Add beetroot, potato, green peas, mint and coriander leaves. Then saute for 2 to 3 minutes.
  2. Pour water, add enough salt and drained rice.
  3. Stir well and taste test. Water has to taste slightly salty. Add more salt if required.
  4. Cover and pressure cook for 1 whistle on a medium flame. If cooking in a regular pot, bring the water to a rolling boil and then simmer. Cover and cook on a low heat until the rice is done. If the rice is still undercooked add a splash of hot water and cook further.
  5. When the pressure drops on its own, open the lid.
  6. Fluff up the beetroot rice gently and serve with a raita. I usually squeeze some lemon juice before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.