Fragrant, comforting, and easy to serve as a complete meal, beetroot rice recipe | beetroot pulao | how to make beetroot rice is a vegetarian south india pulao made with ghee / clarified butter, cumin / jeera, and bay leaf / tej patta in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 3 Servings
- Category: pulao
- Cuisine: south india
Ingredients
- 1 tbsp ghee / clarified butter
- 1 tsp cumin / jeera
- 1 bay leaf / tej patta
- 4 cloves
- 2 pods cardamom
- 1 inch cinnamon
- ½ onion (slice)
- 3 chilli (slit)
- 1 tsp ginger garlic paste
- ½ tomato (finely chopped)
- 1 cup beetroot (chopped)
- 2 tbsp beetroot (grated)
- ¼ tsp turmeric
- ¼ tsp garam masala
- 1 tsp salt
- 2 tbsp mint / pudina (finely chopped)
- 1 cup basmati (soaked 20 minutes)
- 2 cup water
- 1 tsp lemon juice
- 2 tbsp coriander (finely chopped)
Method
- firstly, in a large kadai heat 1 tbsp ghee and saute 1 tsp cumin, 1 bay leaf, 4 cloves, 2 pods cardamom and 1 inch cinnamon.
- now add ½ onion, 3 chilli and 1 tsp ginger garlic paste. saute well.
- further, add ½ tomato and saute until tomatoes turn soft and mushy.
- additionally, 1 cup chopped beetroot and 2 tbsp grated beetroot. saute for 2 minutes.
- add in ¼ tsp turmeric, ¼ tsp garam masala, 1 tsp salt and 2 tbsp mint. saute until the spices turn aromatic.
- now add 1 cup basmati rice, 2 cup water and mix well.
- cover and simmer for 20 minutes or till the rice get cooked completely.
- now add 2 tbsp coriander and mix well.
- finally, beetroot rice is ready to serve with raita or kachumber.
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.
