Last Updated on 2 months by Neha Deshmukh

Beetroot Rice Recipe – Easy Methi & Turmeric Indian Fried Rice

Introduction

Okay, let’s be real – sometimes you just want something quick, comforting, and packed with flavour, right? This beetroot rice is exactly that. I first stumbled upon this recipe when trying to use up leftover rice and a bunch of beautiful beetroot from the market. It’s become a regular in my kitchen ever since! It’s a vibrant, subtly sweet, and wonderfully aromatic dish that’s ready in under 20 minutes. Perfect for a speedy lunch, a light dinner, or even a colourful side dish.

Why You’ll Love This Recipe

This beetroot rice isn’t just about convenience, though that’s a big part of it! It’s a fantastic way to sneak in some extra veggies, and the combination of beetroot, methi (fenugreek), and turmeric is just divine. It’s a flavour explosion that’s both healthy and satisfying. Plus, it’s incredibly adaptable – I’ll share tons of variations later on!

Ingredients

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

• 1 cup leftover cooked rice
• 1 cup methi (fenugreek) leaves, finely chopped (about 30g)
• 1 cup steamed beetroot, grated (about 150g)
• 1 tsp mustard seeds
• 0.5 tsp turmeric powder (about 2g)
• A pinch of hing (asafoetida)
• 2 tsp oil (about 10ml)
• Salt, as per taste

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your beetroot rice.

Mustard Seeds: Regional Variations & Quality

Mustard seeds are a staple in Indian cooking, and there are a few different types. I prefer using black mustard seeds for this recipe – they have a lovely pungent flavour. Make sure they’re fresh, as older seeds won’t pop as nicely.

Methi (Fenugreek) Leaves: Fresh vs. Dried & Flavor Profile

Fresh methi leaves are the best for this recipe, offering a slightly bitter, yet wonderfully aromatic flavour. If you can’t find fresh, you can use 2-3 tablespoons of dried methi leaves (kasuri methi), but rehydrate them in warm water for 10 minutes before using. Be mindful that dried methi has a more concentrated flavour, so adjust the quantity accordingly.

Hing (Asafoetida): Benefits & Substitutes

Hing, or asafoetida, adds a unique savoury depth to the dish. It’s also known for its digestive properties! If you don’t have hing, you can skip it, but it does add a special something. A tiny pinch goes a long way – it’s quite potent.

Beetroot: Choosing the Right Beetroot for Flavor

I recommend using smaller to medium-sized beetroots for the best flavour. They tend to be sweeter and less earthy. Steaming the beetroot is my preferred method, as it preserves more of its nutrients and vibrant colour. You can also boil or roast it, but steaming is gentler.

Rice: Best Types of Rice for Fried Rice

Leftover rice is key here! Day-old rice works best because it’s drier and won’t get mushy when fried. Basmati rice is a great choice for its fluffy texture and delicate aroma, but any long-grain rice will do.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil: Place a pan or wok over medium heat. Add the oil and let it warm up.
2. Temper the seeds: Once the oil is hot, add the mustard seeds. Wait for them to splutter and crackle – this is important for releasing their flavour!
3. Add aromatics: Add a pinch of hing and the turmeric powder. Sauté for about 30 seconds, stirring constantly to prevent burning.
4. Wilt the methi: Add the chopped methi leaves and sauté for 2-3 minutes, until they wilt down.
5. Introduce the beetroot: Add the grated beetroot and salt. Stir well to combine everything.
6. Add the rice: Now, add the cooked rice and mix thoroughly, ensuring the rice is coated with the spices and beetroot.
7. Cover and cook: Cover the pan and cook on low heat for 3-5 minutes, allowing the flavours to meld together. Give it a quick stir halfway through.
8. Serve: And that’s it! Serve hot with a side of cooling curd or raita.

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook in two batches to ensure the rice gets nicely fried.
• Taste and adjust the salt as needed.
• For a more vibrant colour, add a squeeze of lemon juice at the end.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your hing source to ensure it’s vegan-friendly.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Add a pinch of red chilli powder or a finely chopped green chilli for a bit of heat. My friend, Priya, loves adding a dash of garam masala too!
• Festival Adaptation (e.g., Navratri-friendly): Skip the hing during Navratri fasting.

Serving Suggestions

Beetroot rice is fantastic on its own, but it also pairs well with:

• A simple raita (yogurt dip)
• A side of dal (lentils)
• Papadums (crispy lentil wafers)
• A refreshing salad

Storage Instructions

Leftover beetroot rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.

FAQs

Let’s address some common questions!

Is this Beetroot Rice good for lunchboxes?

Absolutely! It’s a colourful and nutritious option. Just make sure it’s cooled completely before packing it.

Can I use brown rice in this recipe?

You can, but the texture will be slightly different. Brown rice takes longer to cook, so ensure it’s fully cooked before using it in this recipe.

How can I make this recipe less bitter? (Regarding Methi)

If you find the methi too bitter, blanch the chopped leaves in boiling water for a minute before using them. This helps to reduce the bitterness.

What are the health benefits of beetroot in this dish?

Beetroot is packed with nutrients, including folate, manganese, and potassium. It’s also a good source of antioxidants.

Can I prepare the beetroot and methi leaves ahead of time?

Yes! You can grate the beetroot and chop the methi leaves a day in advance and store them separately in airtight containers in the refrigerator. This will save you time when you’re ready to cook.