Last Updated on 2 months by Neha Deshmukh

Beetroot Rice Recipe – Authentic Indian Flavors & Coconut Milk

Introduction

Oh, beetroot rice! This dish holds such a special place in my heart. I first made it years ago, trying to sneak more veggies into my kids’ meals, and it was an instant hit. The beautiful color, the subtle sweetness, and the lovely coconut aroma… it’s just pure comfort food. It’s a wonderfully vibrant and flavorful one-pot meal that’s surprisingly easy to make. Get ready to add a little pink to your plate!

Why You’ll Love This Recipe

This beetroot rice isn’t just pretty; it’s packed with goodness! It’s a fantastic way to enjoy the earthy sweetness of beetroot alongside fluffy basmati rice and a creamy coconut milk base. It’s a complete meal in itself, but also pairs beautifully with raita and your favorite Indian sides. Plus, it’s relatively quick to make – perfect for a weeknight dinner or a festive lunch.

Ingredients

Here’s what you’ll need to create this delicious beetroot rice:

• 1 cup Basmati rice
• 1 cup Beetroot, chopped
• ½ – ¾ cup Green peas
• 1 teaspoon Ginger garlic paste
• 1 teaspoon Red chilli powder
• 1 teaspoon Coriander seeds powder
• ½ – 1 teaspoon Turmeric
• 1 cup Coconut milk
• 2 tablespoons Coriander leaves, chopped
• 1 tablespoon Oil / Ghee
• 1 Bay leaf
• 1 inch Cinnamon stick
• 1 Cardamom
• 1 Clove
• ½ teaspoon Saunf (fennel seeds)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Basmati Rice: Choosing the Right Grain

Basmati is key here. Look for aged basmati rice – it’s longer, fluffier, and has a more pronounced aroma. I usually go for the extra-long grain variety. About 200g of uncooked basmati rice is roughly equivalent to 1 cup.

Beetroot: Selecting & Preparing

Choose firm, smooth beetroot. You can use any color – golden beetroot works beautifully too! I prefer to chop the beetroot into small, even pieces so it cooks evenly. About 150g of beetroot is roughly equivalent to 1 cup chopped.

Coconut Milk: Full-Fat vs. Low-Fat Options & Regional Variations

Full-fat coconut milk gives the richest flavor and creamiest texture. However, you can use low-fat if you prefer. In South India, they often use freshly squeezed coconut milk, which is divine if you can get your hands on it! 240ml is roughly equivalent to 1 cup.

Spice Blend: The Importance of Freshness & Roasting

Freshly ground spices always deliver the best flavor. If you’re using pre-ground spices, make sure they’re relatively recent. Lightly roasting the whole spices (cinnamon, cardamom, cloves, bay leaf, fennel seeds) in a dry pan for a minute before tempering enhances their aroma.

Saunf (Fennel Seeds): A Unique Flavor Profile

Don’t skip the fennel seeds! They add a lovely subtle anise-like flavor that complements the beetroot beautifully. They’re a bit of a secret ingredient that really elevates the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the basmati rice in water for at least 30 minutes. This helps it cook up fluffy and separate.
2. Heat the oil or ghee in a pressure cooker over medium heat. Add the bay leaf, cinnamon, cardamom, clove, and fennel seeds. Let them sizzle for about 30 seconds until fragrant.
3. Add the sliced onions and sauté until they turn translucent. Then, stir in the ginger-garlic paste and cook for another minute until you can smell that lovely aroma.
4. Now, add the chopped beetroot and green peas. Give it a good stir and sauté for about 2 minutes.
5. Sprinkle in the turmeric, red chilli powder, and coriander powder. Fry for just a minute, stirring constantly to prevent burning.
6. Pour in the coconut milk and 1 cup of water. Bring the mixture to a boil, then gently add the soaked rice and a pinch of salt.
7. Cook uncovered until the rice is about 75% done – this usually takes about 5-7 minutes. Then, cover the pressure cooker and simmer on low heat for 14 minutes.
8. Once the pressure has released naturally, fluff the rice with a fork and garnish with fresh coriander leaves. Serve hot with raita!

Expert Tips

A few little things to keep in mind for beetroot rice perfection:

Achieving the Perfect Rice Texture

Soaking the rice is crucial! It helps the grains cook evenly and prevents them from becoming mushy. Don’t overcook the rice – you want it to be slightly firm to the bite.

Balancing the Spice Levels

Adjust the amount of red chilli powder to your liking. If you prefer a milder flavor, start with ½ teaspoon.

Using Fresh vs. Ground Spices

Freshly ground spices are always best, but pre-ground spices work in a pinch.

Pressure Cooker vs. Pot Cooking

If you don’t have a pressure cooker, you can cook this in a pot. Just increase the cooking time and add a little more water if needed. It will take around 25-30 minutes to cook in a pot.

Variations

Let’s get creative!

Vegan Beetroot Rice

This recipe is naturally vegan! Just ensure your ghee is replaced with oil.

Gluten-Free Adaptations

This recipe is naturally gluten-free.

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Use ½ tsp red chilli powder.
• Medium: Use 1 tsp red chilli powder.
• Hot: Add an extra ½ tsp red chilli powder or a pinch of cayenne pepper.

Festival Adaptations (Navratri, Janmashtami)

During Navratri, you can skip the onion and garlic for a satvik version.

Adding Other Vegetables (Carrots, Potatoes)

Feel free to add other vegetables like diced carrots or potatoes for extra texture and nutrition. My friend loves adding a handful of chopped spinach towards the end of cooking!

Serving Suggestions

This beetroot rice is a star on its own, but here are some ideas to complete the meal:

Raita Pairings (Cucumber, Onion, Pineapple)

A cooling raita is the perfect accompaniment. Cucumber raita is a classic, but onion or even pineapple raita adds a lovely sweetness.

Side Dish Recommendations (Papad, Pickle)

Crispy papad and a tangy pickle are always welcome on the table.

Complete Meal Ideas

Serve with a simple dal and a vegetable curry for a complete and satisfying Indian meal.

Storage Instructions

Got leftovers? No problem!

Refrigerating Leftovers

Store leftover beetroot rice in an airtight container in the refrigerator for up to 3 days.

Freezing for Later

You can freeze beetroot rice for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating Instructions

Reheat gently in a microwave or on the stovetop, adding a splash of water if needed to prevent it from drying out.

FAQs

Let’s answer some common questions:

What type of rice is best for this beetroot rice?

Basmati rice is the best choice! Its long grains and fragrant aroma complement the beetroot beautifully.

Can I use beetroot greens in this recipe?

Absolutely! Add a handful of chopped beetroot greens towards the end of cooking for extra nutrients.

How can I adjust the sweetness of the beetroot rice?

If you find the beetroot too sweet, add a squeeze of lemon juice or a pinch of tamarind paste to balance the flavors.

What is the best way to prevent the rice from sticking to the bottom of the pressure cooker?

Make sure to soak the rice properly and use enough water. Also, avoid stirring too much during cooking.

Can I make this recipe without a pressure cooker?

Yes, you can! Just cook it in a pot, but it will take longer.