Beetroot Pulao is a simple deliciously flavored rice with beetroots, coconut, peanuts, curry leaves, and poppy seeds. This rice is easy to make, very kid friendly and so hearty.

Beetroot Rice

Growing up, I was that kid who loved beetroots. More than the taste, it was the beautiful color that always lured me into eating them. I would eat them raw, boiled or in raitas. I was introduced to beetroot poriyal by my friend Janani, and I was absolutely hooked. And then, my MIL got me hooked to this rice. Her recipe is simple, but I started experimenting with more flavors to lure my hubby into eating beetroot rice and enjoying it as much as I do!

This Beetroot Rice is

  • Healthy
  • Gluten-Free
  • Vegan
  • Delicious way to have beets
  • Kid-Friendly
  • Pregnancy and Post-Partum Friendly

How to Make this Rice?

It is very easy to make this rice. I posted a quick recipe to this rice a few months back on my Instagram and it surely was a hit. So, I finally decided to write the recipe and share it on the blog.

  1. Add oil, I am using roasted sesame oil to a heavy bottom pot. Add Peanuts, Chana Dal, Dried Red Chilies, Poppy Seeds, Fennel Seeds and Cumin Seeds. Let it all splutter and fry well.
  2. Now add in the dried coconut and curry leaves. Let the dry coconut turns golden.
  3. Let this cool down, and grind it to a coarse paste.
  4. Now again in the same pan. add sesame oil.
  5. Add Mustard Seeds and pinch of asafetida. Let them splutter.
  6. Add in thinly sliced onions, roughly chopped cilantro, freshly minced/ frozen ginger garlic, chopped green chilies and curry leaves.
  7. Fry the onions till they are translucent.
  8. Now add the prepared spice mix to the pot, and add salt. Mix well.
  9. Next, add in the shredded beets. Cover the pot and let it cook.
  10. Once the beets are cooked add the cooked rice. Mix everything well.
  11. Garnish it with cilantro.
  12. Serve it with potata fry, yogurt, etc.

Beetroot Rice Recipe

Beetroot Rice is a simple deliciously flavored rice with beetroots, coconut, peanuts, curry leaves, and poppy seeds. This rice is easy to make, very kid friendly and so hearty.
Course Main Course, Rice Dishes
Cuisine Indian, South Indian
Keyword 20 mins Easy Recipe, Easy Recipes, Indian Vegetarian Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings
Author Aayushi Patel

Ingredients

Cook the Rice

  • 1 Cup Raw Rice Cook this with 2 Cups of Water and Salt and keep it aside to cool down.

For Roasted Spice Paste

  • 2 Tsp Roasted Sesame Oil
  • 2 Kashmiri Dried Red Chilies
  • 1 Tsp Cumin Seeds
  • 1/2 Tsp Fennel Seeds
  • 1 Tbsp Chana Dal
  • 1 Tsp White Poppy Seeds
  • 1/4 Cup Peanuts (Roasted or Raw)
  • 5-6 Curry Leaves
  • 2 Tbsp Dried Coconut Flakes

For the Beetroot Rice

  • 2 Cups Beets Shredded
  • 1 Tbsp Roasted Sesame Oil
  • 1 Tsp Mustard Seeds
  • Pinch of Asafetida (Hing)
  • 1 Medium Onion Thinly Sliced
  • 1 Tsp Minced Ginger
  • 1 Tsp Minced Garlic
  • 5 Roughly Chopped Green Chilies
  • 5-6 Curry Leaves
  • Salt to Taste
  • 1 Tbsp Ghee (Optional)
  • Handful of chopped Cilantro For Garnishing

Instructions

Cook the Rice

  • Wash and Rinse 1 Cup of Basmati Rice. Soak it for 10 mins. Now Rinse the rice. Add it to a pot with two cups of water and salt. Let it cook. Once cooked, let it cool down.

For Roasted Spice Paste

  • Add oil, I am using roasted sesame oil to a heavy bottom pot.
  • Add Peanuts, Chana Dal, Dried Red Chilies, Poppy Seeds, Fennel Seeds and Cumin Seeds. Let it all splutter and fry well.
  • Now add in the dried coconut and curry leaves. Let the dry coconut turns golden. Let this cool down, and grind it to a coarse paste

For the Beetroot Rice

  • Now again in the same pan. add sesame oil. Add Mustard Seeds and pinch of asafetida. Let them splutter. Add in thinly sliced onions, roughly chopped cilantro, freshly minced/ frozen ginger garlic, chopped green chilies and curry leaves. Fry the onions till they are translucent. Now add the prepared spice mix to the pot, and add salt. Mix well. Next, add in the shredded beets. Cover the pot and let it cook. Once the beets are cooked add the cooked rice. Mix everything well. Garnish it with cilantro. Serve it with potata fry, yogurt, etc.
  • Add Mustard Seeds and pinch of asafetida. Let them splutter.
  • Add in thinly sliced onions, roughly chopped cilantro, freshly minced/ frozen ginger garlic, chopped green chilies and curry leaves.
  • Fry the onions till they are translucent.
  • Now add the prepared spice mix to the pot, and add salt. Mix well. Next, add in the shredded beets.
  • Cover the pot and let it cook. Once the beets are cooked add the cooked rice. Mix everything well.
  • Garnish it with cilantro. Serve it with potata fry, yogurt, etc.

Notes

  • Cook the rice first and let it cool dow completely before adding to the beetroot mix. This will ensure that the rice stays fluffed up. 
  • This recipe works best for left over rice. 
  • I don’t like to use rice which is more than 1 day old as it becomes extremely dry for the recipe
  • The recipe is very kid-friendly. If your kid is allergic to peanuts, skip them. 
  • To make this vegan, just don’t add ghee. I add it sometimes, but mostly I don’t. 

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