Beetroot pulao recipe (Beetroot pulav)

Updated on June 6, 2021 by Raks Anand 50 Comments

Jump to Recipe

Beetroot pulao is an easy, nutritious one pot meal. Makes a perfect lunch box recipe. Colourful pulao, treat for eyes as well as taste buds. Step by step pictures.

Beetroot pulao recipe (Beetroot pulav) - Raks Kitchen (1)

Jump to:

🍚 Ingredients
✨Highlight
🌾 Basmati rice
💭 Top tip
Recipe card
📸 Stepwise photos

This beetroot pulao is suggested by a reader (Aby Senthil) when I posted Chana pulao. She mailed immediately saying we can try beetroot pulao same way as my chana pulao. And sent the recipe too. So one day I tried and turned out great. Aj loved it. Me too loved it.

🍚 Ingredients

Once when we went to my mama’s house my mami had made veg biryani with beetroot.

Usually we don’t add beets in Biryani, so it was quite different, attractive and tasty too. But never tried on my own. This is the first time I made and will make it often for ourselves. Do try it for a change, your kid would love it for its color.

Beetroot pulao recipe (Beetroot pulav) - Raks Kitchen (2)

✨Highlight

I love fennel seed's flavor in this pulao. It not only add distinct flavor, but also helps suppressing the earthy boring smell and makes bland beetroot taste along great. So I highly recommend fennel and fresh homemade ginger garlic paste for best results.

🌾 Basmati rice

Soaking basmati rice helps in giving moist results not dry. It also helps giving long grain. However if you are in hurry, just soak before you start the prep work.

I love India gate premium, Lal Qilla, Dawat. Stick to a brand that works for you and find the exact water and time for perfect results.

💭 Top tip

To get the perfect color as mine, Make sure to not boil the rice along water. Add rice only after water/ coconut milk boils. After adding rice, boil in high flame for a while to cook it ¾th. Then slow cook for perfect results.
Make sure to check salt before adding rice. Let salt be slightly more so that it tastes correct when rice is cooked along.
After the rice is done, do not mix much. Do it once or twice very gently. This will give longest looking basmati rice instead of broken ones.
I suggest to use alluminium (Indolium) pressure cooker or hard anodised one to prevent burnt bottom.

Recipe card

Print Pin

5 from 4 votes

Beetroot pulao recipe

Beetroot pulao is an easy, nutritious one pot meal. Makes a perfect lunch box recipe. Colourful pulao, treat for eyes as well as taste buds. Step by step pictures.

Course Main Course

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Author Raks Anand

Servings 2

Cup measurements

Ingredients

1 cup heaped Basmati rice
1 cup heaped Beetroot chopped
½ cup Green peas
1 teaspoon Ginger garlic paste
1 teaspoon Red chilli powder
1 teaspoon Coriander seeds powder
⅛ teaspoon Turmeric
1 cup Coconut milk thin
2 tablespoon Coriander leaves chopped
Salt

To temper

1 tablespoon Oil / Ghee
1 Bay leaf
1 inch Cinnamon
1 Cardamom
1 Clove
½ teaspoon Saunf fennel seeds

Instructions

Soak basmati rice for at least ½ hour. Heat a small pressure cooker with oil/ ghee, temper with the items given under ‘To temper’ table in order. Add thinly sliced onions and fry till transparent.
In goes ginger garlic paste and fry for a minute in medium flame. Add beetroot and green peas. Sprinkle little salt and continue frying for 2 mins in medium flame.
Add turmeric, chilli powder and dhaniya powder and give it a fry. Add thin coconut milk and a cup of water. Bring to boil, add required salt and soaked basmati rice. Mix well.
Boil briskly until ¾th done, then cook covered for 14 minutes in lowest possible flame with lid and pressure valve.
Or as soon as water boils, close the lid and cook upto 2 whittles in medium flame. Garnish with coriander leaves.

Notes

You can garnish with fried cashews too and can skip green peas.
I didn’t had ginger garlic paste, so I pressed ginger and garlic in garlic press.
Add rice only after water boils. if you boil water and rice together, it gets mushy.

YoutubeDo you like short videos? Subscribe now!

InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

📸 Stepwise photos

1. Soak basmati rice for at least ½ hour.

2. Heat a small pressure cooker with oil/ ghee, temper with the items given under ‘To temper’ table in order. Add thinly sliced onions and fry till transparent.

Beetroot pulao recipe (Beetroot pulav) - Raks Kitchen (4)

3. In goes ginger garlic paste (I used press) and fry for a minute in medium flame. Add beetroot and green peas. Sprinkle little salt and continue frying for 2 mins in medium flame.

Beetroot pulao recipe (Beetroot pulav) - Raks Kitchen (5)

4. Add turmeric, chilli powder and coriander powder and give it a fry. Pour thin coconut milk and a cup of water. Bring to boil, add required salt and soaked basmati rice. Mix well.

Beetroot pulao recipe (Beetroot pulav) - Raks Kitchen (6)

a) Boil briskly until ¾th done, then cook covered for 14 minutes in lowest possible flame with lid and pressure valve.
b) Or as soon as water boils, close the lid and cook upto 2 whittles in medium flame. Garnish with coriander leaves.

Beetroot pulao recipe (Beetroot pulav) - Raks Kitchen (7)

Serve hot with any raita, onion raita best or boondi raita and chips.

Beetroot pulao recipe (Beetroot pulav) - Raks Kitchen (8)

Other Pulao recipes

Veg pulao no onion no garlic recipe
Peas pulao no onion no garlic recipe
Vegetable palav recipe, sona masuri pulao, Karnataka style
Palak peas pulao recipe, palak pulao

Reader Interactions

Comments

Nandini
March 26, 2014 at 8:50 am

Hi..this pulao looks very good.Once I tried something of this kind and my whole rice turned into red color but yours looks just like a normal pulao.Do you have any special tip to retain it from not becoming reddish?
Reply
- Ramya
  June 28, 2019 at 2:19 am
  
  You possibly added more beets to it. If you add just the amount Raji mentions here, it comes out yellowish. More beets ~ more color
  Reply
Nithya Ravi
March 26, 2014 at 8:56 am

This comment has been removed by the author.
Reply
Raks anand
March 26, 2014 at 8:57 am

Try coconut milk, also not more than 2 cups of water (including coconut milk)
Reply
Nithya Ravi
March 26, 2014 at 8:58 am

This pulao looks super yummy.Keep rocking Raks with your delightful recipes.I tried your ela vadam at home and it came out super fine.Thanks .
See Also
Thinai Kozhukattai Recipe Akkaravadisal recipe | Pongal recipes - Raks Kitchen Ukkarai | Okkarai | Diwali Special Recipe - My Cooking Journey Vatha Kuzhambu Recipe | Kalyana Vathakuzhambu Recipe
Reply
Anonymous
March 26, 2014 at 9:15 am

Nice looking pulao.. and so easily done with a pressure cooker! Looking at the pic I thought it might have been a very elaborate method!
Reply
AparnaRajeshkumar
March 26, 2014 at 9:38 am

this is an awesome idea raks. loved the color combo , not too much red ..
Reply
Ramya Krishnamurthy
March 26, 2014 at 10:02 am

Yummy pulao and will try this with coconut milk
Reply
Veena Theagarajan
March 26, 2014 at 12:00 pm

looks so flavourful.. so tasty
Reply
Raks anand
March 26, 2014 at 12:07 pm

Oh super! Thanks for the feedback 🙂
Reply
Anu s kitchendelights
March 26, 2014 at 3:17 pm

looks inviting and colorful.
Reply
divya
March 26, 2014 at 3:53 pm

wow!!! wow!! awesome pictures dear!! luk so yumm and delicious!
Reply
nandoos Kitchen
March 26, 2014 at 4:17 pm

wow! this is definitely yummilicious pulao.
Reply
Priya
March 26, 2014 at 5:27 pm

Wow!! Looks super yummy. Your pulao dishes are my go to dishes, on the days I have very little time.
I have one question though... No matter how I cook the pulao, low or medium flame, I always end up burning the bottom 🙁 If I add a little more water, the rice gets mushy 🙁 Do you have any tips? I have the stainless steel butterfly pressure cooker and I have a gas stove.
Thanks 🙂
Reply
Ranjani Raj
March 27, 2014 at 2:06 am

Nicely made pulav.Tempting!
Reply
Raks anand
March 27, 2014 at 12:05 pm

I find this Indolium pressure cooker perfect. Coz, it never gives a burnt bottom. May be try buying on small cooker in this metal.
Try using little more oil, may be it will help.
Reply
alka jambhekar
March 27, 2014 at 3:06 pm

Super like!
Reply
alka jambhekar
March 27, 2014 at 3:06 pm

Super like!
Reply
Sathya Priya
March 27, 2014 at 3:48 pm

Fantastic preparation raji .Looks tooo good
Reply
Priya
March 27, 2014 at 6:14 pm
See Also
elayappam recipe | ela ada recipe | ila ada | kerala valsan

Thanks, Raji. I will keep an eye out for it at our local store.
Reply
lanu
March 27, 2014 at 8:35 pm

Hi Raks Anand,
I first came across your work when searching for some recipe and, from then on I usually check Rak’s kitchen before doing any web search. Thank you so much for making my cooking routine interesting and our everyday meal tastier. Beetroot Pulav looks mouthwatering!
Reply
Priya Suresh
March 27, 2014 at 9:03 pm

Wat a flavourful, gorgeous and very attractive pulao..
Reply
Vidhya Iyer
March 29, 2014 at 3:47 pm

super yummy. Color is also perfect
Reply
Janani
March 29, 2014 at 3:47 pm

wow such a yummy dish I would totally love to make this for my daughter so yummy
Reply
Janani
March 29, 2014 at 3:48 pm

wow so attractive and yum loving it
Reply
monisha preethi
March 29, 2014 at 3:48 pm

hi raks anand,once really searching for receips in net and dat tym ly i got ur blog raks kitchen, n ur dishes r awesome actually iam newly married n iam trying new new receips by seeing ur blog n my hubby too loves it 🙂 and ur pictures are mouth watering and tempting n tastes r so good plese keep on posting new dishes.....
Reply
Kalpana Sareesh
March 29, 2014 at 3:48 pm

its a delciious pulav.. hv made it once.. yumm it looks
Reply
Amudha Satheesh
April 02, 2014 at 2:03 pm

Have tried this recipe today...came out very well...Thanks Raks..you always rock with new and different recipies...easy too...:-)
Reply
SHARMILEE J
April 09, 2014 at 1:21 am

Colorful and healthy pulao, am sure kids will love it
Reply
Suganya
April 10, 2014 at 3:04 pm

Such a nice recipe. My son who hates beetroot, loves this pulao. Thank u so much for the wonder recipe.
Reply
Anu Rajesh
June 10, 2014 at 1:18 am

I made this pulao today and it was super yummy. Im not a fan of beetroot but i'll plan to do this atleast once a week. thanks for the recipe
Reply
Renuka Ambbarees
August 13, 2014 at 12:12 am

Hi mam.I tried out. It's taste was awesome. Shall I use seeraga samba rice? ? If so. .tell the rice and water measurements. ...because I don't know the water measurements.
Reply
Raks anand
August 13, 2014 at 12:16 am

I too have not cooked Jeeraga samba so far. So try same measurements and see.
Reply
Vani Pramod
November 21, 2014 at 7:48 am

And you can also try this. switch off the flame within two whistles, if you are keeping for three whistles.. some cookers cook soon.. 🙂 try this it works
Reply
Vani Pramod
November 21, 2014 at 7:48 am

and u can also try this....... switch off the flame with in two whistles, if u r keeping for three whistles . some cookers cook soon.... i faced this prob in m
Reply
VEDA K TATA
December 19, 2014 at 5:15 am

Loved the recipe..i keep trying all your recipes.. My husband asked me how I manage to make something new everyday..u said Rak's kitchen is the secret lol
Reply
Neera Garg
January 13, 2015 at 11:41 am

You have mentioned Cardamom in the "To temper" list. is it green cardamom or the other one(badi elaichi)?
Reply
Raks anand
January 13, 2015 at 11:50 am

Green one
Reply
Ambika Manikantan
January 21, 2015 at 3:13 am

Colourful and healthy receipe
Reply
Swathi Vytla
July 17, 2015 at 1:07 am

How much coconut milk for one cup rice? Can I use cumin seeds instead of fennel seeds?
Reply
Raks anand
July 17, 2015 at 1:20 am

coconut milk measure is mentioned in ingredients list. You can use cumin
Reply
- ADP
  March 11, 2023 at 7:55 pm
  
  Hi Rajee,
  I tried this pulav, with the same measurements. Turned with very good texture and yummy. Thankyou, .
  Reply
  - Raks Anand
    March 11, 2023 at 11:11 pm
    
    Thanks a lot 🙂
    Reply
Jasmine Pat
June 28, 2016 at 6:44 am

I made this today and it came out so yummy! I don't like beetroot, but this recipe is so good, it made beetroot tasty for me, and my daughter!
Reply
Iris D'Silva
November 05, 2017 at 12:14 am

Hi, can i use canned diced beetroot? I have vr only this at home? Im planning to make this today
Reply
Saroj Kurlawala
April 19, 2020 at 9:35 pm

Very nice recipe. It's new for me.
Reply
Angela
October 13, 2021 at 9:45 pm

Hi Raks. How do you make this pulao in a regular pot without the beets leaching out their colour?
Reply
- Raks Anand
  October 14, 2021 at 9:30 am
  
  Considering you are using only coconut milk, make sure to boil briskly before adding basmati rice. Do not stir much after adding rice and boil in high flame until rice is done 3/4th Then simmer and cook to dry out the rice. No stirring is the key. Hope this helps. Using tetrapack coconut milk too helps instead of homemade.
  Reply
Mahima
October 18, 2021 at 10:04 am

Thanks so much for the unique recipe. My family loves this.
Reply
- Raks Anand
  October 19, 2021 at 12:50 pm
  
  Thanks a lot for your feedback 🙂
  Reply

Beetroot pulao recipe (Beetroot pulav) - Raks Kitchen (2024)

FAQs

What is the best way to cook beetroot? ›

Wash the beets gently, making sure that you don't tear the skins, then place in a pan of warm water, bring to the boil, reduce the heat and simmer until tender – around 20–30 minutes. Alternatively, you can steam whole beetroot or bake them in the oven for 2–3 hours at 150°C/gas mark 2.

Read On ›

How much water should be added to pulao? ›

In general, the standard ratio for white long-grain rice is 1:2, which means 1 cup of rice to 2 cups of water. For basmati rice, which is commonly used in pulao, the ratio is generally 1:1.5 or 1:2. This means 1 cup of basmati rice to 1.5 cups or 2 cups of water.

Keep Reading ›

How do you prepare raw beetroot for eating? ›

How to prepare beetroot. To cook whole, wash but don't peel, then cut the stalks to 2.5cm and leave the root at the bottom; if either are trimmed too much, the beetroot's colour will bleed. Bake in a low oven for 2-3 hrs, either wrapped in foil or in a little water in a lidded casserole dish.

Show Me More ›

Can you eat grated raw beetroot? ›

You can even enjoy them raw, either sliced thinly or grated. Choose beets that feel heavy for their size with fresh, unwilted green leafy tops still attached, if possible. Because dietary nitrates are water-soluble, it's best to avoid boiling beets if you'd like to maximize their nitrate content.

Discover More Details ›

Do we need to boil beetroot before cooking? ›

No, beets can be eaten raw as well as cooked in many different ways. I suggest you try both and then make the juice and put them in your salad the way you prefer them. One of my favorite juices is a beet, an apple and a carrot or two- all raw.

What is the healthiest way to eat beets? ›

Raw beets contain more vitamins, minerals and antioxidants than cooked beets (yes, you can eat beets raw!). Like many vegetables, the longer you cook beets—especially in water—the more the colorful phytonutrients leach out of the food and into the water.

Discover More Details ›

Who should not eat raw beets? ›

Who Should Avoid Beetroot? Beets are high in oxalates, which can lead to kidney stones. If you've had kidney stones, avoid beets or eat them only as a rare treat. Oxalates can also contribute to gout, a type of arthritis, so eat beets sparingly if you're at risk.

Know More ›

Who should not eat raw beetroot? ›

Who should not have beetroot every day

Beet for heart. ...
Pregnant women. ...
Children. ...
Breastfeeding mothers. ...
Cancer patients. ...
Allergy to beetroot. ...
Other effects of beet. ...
Beet in your diet.

More items...

Mar 16, 2023

View Details ›

Does beetroot burn belly fat? ›

There is no evidence to suggest that beetroot can directly burn belly fat. Beetroot is healthy and nutritious. But no single food can cause fat loss in a specific body area. Following a balanced, calorie-controlled diet and engaging in regular physical activity are essential.

Read The Full Story ›

What is the tastiest way to eat beets? ›

Delicious. Roasted with goat cheese. – The classic, all-time favorite preparation. Roast beets until they are tender and juicy, then eat them with some spicy greens and piquant goat cheese.

View Details ›

Is it healthier to boil or bake beets? ›

Just like so many other vegetables, roasting beets in the oven coaxes out their natural sugars, creating a caramelized bite that make veggies taste even sweeter. Whereas boiling vegetables in water dilutes both their flavor and nutrients, that are left behind in the cooking water.

How do you make beetroot taste good? ›

Flavors that pair well with roasted beets:

Balsamic vinegar, as well as red wine vinegar and apple cider vinegar. Black pepper. Carrots. Creamy cheese and dairy, including feta, goat cheese, blue cheese, ricotta, crème fraîche, sour cream and plain yogurt.

See Details ›

What does beetroot do to the body? ›

Beets are rich in folate (vitamin B9), which helps cells grow and function. Folate plays a key role in controlling damage to blood vessels, which can lower your chances of heart disease and stroke. Beets are naturally high in nitrates, which are turned into nitric oxide in the body.

Discover More Details ›

Beetroot pulao recipe (Beetroot pulav) - Raks Kitchen (2024)

🍚 Ingredients

✨Highlight

🌾 Basmati rice

💭 Top tip

Recipe card

Beetroot pulao recipe

Ingredients

To temper

Instructions

Notes

📸 Stepwise photos

Other Pulao recipes

Reader Interactions

Comments

Leave a Reply

FAQs

What is the best way to cook beetroot? ›

What is the healthiest way to eat beets? ›

References