Beetroot Rice Recipe | How To Make Beetroot Rice Recipe

Want to add a splash of colour to your rice recipes, which are typically white? You can use this recipe for beetroot rice. Beetroot Rice, also known as Beetroot Pulao, is a quick, vegan, and gluten-free lunch option cooked using basmati rice, finely sliced beetroot, onion, spices, and herbs. It is the simplest method to make your food a stunning shade of red and incredibly nutritious thanks to the goodness of beets. The list of ingredients may seem long, but be assured that it includes only common components found in an Indian kitchen. I would advise trying this dish.

Whenever I prepare this Pulao at home, I either use a variety of vegetables or just one. However, the beetroot is really the star of the show in this recipe for beetroot rice. Because mustard seeds and curry leaves are also included, the flavour is more South Indian. So, you can top the rice off by sprinkling it with freshly grated coconut.

Please feel free to add more vegetables if you’d like to this beetroot rice. For instance, you could include carrots, potatoes, and green peas. You can also add a tiny amount of fresh leafy greens like spinach (palak) or fenugreek leaves (methi). Beetroot and carrot make an excellent combination.

The green chilies and red chilli powder in this recipe for beetroot rice give it a light spicy flavour, which is nicely offset by the sweetness of the beetroot that comes through in the meal. You’ll notice that it’s not just a rice dish with a variety of flavours; it also creates a delicious, wholesome supper.

Give your guests a side of fresh salad, simple yoghurt, or some raita along with this gorgeously coloured beetroot rice. At my house, I serve this rice with fried papad and a cosy potato roast.

Print

Beetroot Rice Recipe | What Is The Recipe Of Beetroot Rice

Cuisine Indian

Author Rashmi Sharma

Ingredients

• 1 cup Rice you can also use leftover rice
• 350 gms Beets Raw
• 1 cup Onions Raw
• 2 tbsp Oil
• 1 tsp Sabmar Powder
• 10 no Curry Leaves
• 0.5 tsp Cumin Seed
• 1.5 cup Water
• 1 tsp Salt Table

Instructions

1. Soak basmati rice in water for 20 minutes.
2. In a saucepan add 1.50 cup of water, half a tsp of salt and bring it to a boil. Add soaked rice, cover and cook until the rice get cooked and all the water content absorbed by the rice completely. Spread the rice on a wide plate and allow it to cool
3. Peel and grate the beetroot using a vegetable grater or food processor and chop the onion finely.
4. In a pan heat oil add cumin seeds, chopped onion, curry leaves and cook until the onion becomes soft.
5. Add grated beetroot, half a tsp of salt, sambar powder and mix well. Cook until the beetroot becomes slightly soft (avoid overcooking the beetroot, it tends to lose it's nutritious quickly).
6. Reduce the heat to low, add the cooked rice and mix well. Beetroot rice is ready to be served.