Last Updated on 2 months by Neha Deshmukh

Beetroot Rice Recipe – Authentic Indian Flavors & Step-By-Step Guide

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into your meals. And let me tell you, this Beetroot Rice is the way to do it! It’s vibrant, flavorful, and surprisingly easy to make. I first stumbled upon this recipe while trying to get my kids to eat more veggies, and now it’s a regular on our dinner table.

Why You’ll Love This Recipe

This isn’t just another rice dish. It’s a beautiful, naturally colored rice that’s packed with flavor and nutrients. The beetroot gives it a gorgeous pink hue, and the aromatic spices create a truly comforting meal. Plus, it’s a fantastic way to use up leftover beetroot! It’s perfect for a quick weeknight dinner or a festive occasion.

Ingredients

Here’s what you’ll need to make this delightful Beetroot Rice:

• 1 cup basmati rice
• 1.75 cups water
• 1.5 tablespoons oil
• 1 small onion
• 1 green chili
• 0.5 tablespoon ginger garlic paste
• 0.125 teaspoon turmeric powder (about ¼ tsp)
• 0.33 cup green peas
• 1 small beetroot
• 0.33 cup potato, diced
• 1 tablespoon coriander leaves, chopped
• 1 tablespoon mint leaves, chopped
• 0.5 teaspoon salt (or to taste)
• 1 small bay leaf
• 0.5 teaspoon cumin seeds
• 1 small star anise
• 1 inch cinnamon stick
• 3 cloves
• 2 cardamoms

Ingredient Notes

Let’s talk ingredients! A few things make this recipe really shine:

• Basmati Rice: This is my go-to for Indian rice dishes. It’s long-grained, fluffy, and has a lovely aroma. You can use other rice varieties, but basmati really elevates the flavor.
• Beetroot for Natural Coloring: Forget artificial food coloring! Beetroot gives this rice a stunning natural pink color and a subtle sweetness.
• Aromatic Spice Blend: The combination of bay leaf, cumin, star anise, cinnamon, cloves, and cardamom is what gives this rice its signature Indian flavor. Don’t skip these – they make all the difference! Feel free to adjust the spices to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the basmati rice thoroughly under cold water until the water runs clear. Then, soak it in water for about 30 minutes. This helps the rice cook up fluffy and separate. Drain it well before you start cooking.
2. Now, heat the oil in a pressure cooker over medium heat. Add the bay leaf, cumin seeds, star anise, cinnamon stick, cloves, and cardamoms. Sauté for a minute or so, until they become fragrant – you’ll know it when you smell that amazing aroma!
3. Add the sliced onion and green chili to the cooker. Cook until the onions turn a beautiful golden brown. This usually takes about 5-7 minutes.
4. Stir in the ginger-garlic paste and sauté for another minute, until the raw smell disappears. Nobody wants raw ginger-garlic in their rice!
5. Add the chopped beetroot, diced potato, and green peas. Sauté for 2-3 minutes, just to lightly coat them in the spices.
6. Pour in the water, add the salt, and then add the drained rice. Give everything a good mix to make sure the rice is evenly distributed. Adjust the seasoning if needed.
7. Close the lid of the pressure cooker and cook on medium heat for 1 whistle. Once the whistle blows, turn off the heat and let the pressure release naturally. Don’t try to force it open!
8. Once the pressure has released, gently fluff the rice with a fork. Mix well to distribute the beetroot color evenly. Serve hot with raita or yogurt.

Expert Tips

• Don’t overcook the rice! Overcooked rice will be mushy.
• Soaking the rice is key for fluffy results. Don’t skip this step!
• If you don’t have a pressure cooker, you can cook this in a pot on the stovetop. It will take longer, about 20-25 minutes, and you’ll need to use a little more water.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the amount of green chili or omit it altogether.
  • Medium: Use the recipe as is.
  • Spicy: Add an extra green chili or a pinch of red chili powder.
• Festival Adaptations: This rice is a wonderful addition to festive meals like Navratri or Janmashtami. It’s colorful and flavorful, perfect for celebrating! My aunt always makes a big batch for Janmashtami.

Serving Suggestions

Beetroot Rice is delicious on its own, but it’s even better with:

• Raita (yogurt dip)
• Yogurt
• A side of dal (lentils)
• Your favorite Indian curry

Storage Instructions

Leftover Beetroot Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of rice is best for this beetroot rice?

Basmati rice is highly recommended for its aroma and fluffy texture, but you can use other long-grain rice varieties if needed.

Can I make this recipe without a pressure cooker?

Yes! You can cook it in a pot on the stovetop. Use about 2 cups of water and cook for 20-25 minutes, or until the rice is cooked through.

How can I adjust the sweetness of the beetroot rice?

Beetroot naturally adds a subtle sweetness. If you prefer a less sweet flavor, you can add a squeeze of lemon juice at the end of cooking.

Can I add other vegetables to this recipe?

Absolutely! Carrots, peas, and beans would all be delicious additions.

How do I get the vibrant pink color in the rice?

Using fresh beetroot and not overcooking it are the keys to getting a vibrant pink color. Don’t worry if it’s not super bright – the color will develop as the rice sits.