Beetroot Rice
Instant beetroot rice is a quick, vibrant, and nutritious dish that can be prepared in just 15 minutes using pre-cooked or leftover rice. Beetroot rice is a colourful and healthy dish that blends the earthy sweetness of grated beetroot with aromatic spices and rice. This easy, one-pot meal contains fibre, antioxidants, and essential nutrients. Its vibrant colour and rich flavour make it a perfect option for a healthy, quick meal, ideal for lunch or dinner. Naturally vegan and gluten-free, beetroot rice pairs well with yoghurt, raita, or salads, and is suitable for various dietary preferences. It’s a simple yet flavorful way to incorporate more vegetables into your diet.
For more rice recipes you might like please do check
Lemon Rice
Tomato Rice
Raw Mango Rice
Tamarind Rice
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👩🍳 How to Make Beetroot Rice: A Step-by-Step Recipe
Essential Ingredients for a Perfect Beetroot Rice Recipe
Rice: Basmati or any long-grain rice for fluffiness and aroma.
Beetroot: Fresh, grated beetroot adds vibrant colour and earthy sweetness.
Onions: Chopped onions for a mild, savoury base.
Green Chili and ginger garlic paste: Adds a subtle heat and flavour.
Spices: Cumin seeds, bay leaf, black peppercorn, clove, cinnamon, coriander powder turmeric, and garam masala for warmth and flavour.
Ghee and butter: For sautéing and adding richness to the dish.
Salt: To balance the flavours.
Fresh Coriander: For garnish and a burst of freshness.
Instructions for Making Beetroot Rice
- Heat 1 tbsp of butter and 1 tbsp ghee over medium heat. Add Cinnamon (dal chini)- 1 inch, Cardamom (elachi)-2, Clove(laung)-2, Bay Leaf(Tej Patta)-1, Black pepper(Kali Mirch)-4-6 and Cumin(jeera)- 1 tsp, and let them splutter.
- Add the chopped onions, ginger garlic paste and green chilli. Sauté until the onions turn translucent.
- Now add chopped 1 medium-sized tomato.
- Saute chopped tomato and saute until it turns soft and mushy.
- Add salt to taste, turmeric powder, coriander powder, and garam masala and mix them well.
- Now add grated beetroot stir well and add a little water Cook for 5-7 minutes until the beetroot softens.
- Add the cooked rice, lemon juice and coriander to the pan and gently mix everything, ensuring the beetroot coats the rice evenly.
- Cover It and cook for another 2-3 minutes until the rice is heated.
- Garnish and serve: Garnish with fresh coriander leaves and serve hot with raita or a side of your choice.
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Serving Suggestions for Beetroot Rice
Yoghurt Raita: Serve beetroot rice with a cooling yoghurt raita like cucumber or mint raita to balance the flavours and add creaminess.
Crispy Papad: Pair with crispy papadums for a crunchy texture that complements the soft rice.
Pickles: Indian pickles, such as mango or lemon, add a tangy and spicy kick to the dish.
Curries: Enjoy beetroot rice with mild curries like dal, paneer butter masala, or vegetable korma for a complete meal.
Salad: A fresh side salad with cucumbers, tomatoes, and onions, drizzled with lemon juice, adds crunch and freshness.
Tips for Making the Best Instant Beetroot Rice
Use Leftover Rice: Cold, leftover rice works best for instant beetroot rice because it absorbs the flavours and prevents the dish from becoming mushy.
Don’t Overcook the Spices: Sauté spices just until fragrant. Overcooking them can make the dish taste bitter.
Balance the Flavors: Adjust salt, spices, and the natural sweetness of beetroot by adding a dash of lemon juice for a balanced taste.
Stir Gently: Mix the rice and beetroot gently to prevent the rice grains from breaking.
Add a Crunch: For extra texture, toss in roasted nuts, seeds, or fried onions as a garnish just before serving.
Use Fresh Herbs: Fresh cilantro or mint adds flavour and freshness to the final dish.
Customize the Heat: Adjust the amount of chilli to your preferred spice level, or skip it entirely for a milder version.
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Variations and Customizations for Beetroot Pulao
Vegetable Beetroot Pulao: Add veggies like peas, carrots, potatoes, or bell peppers to make the pulao more nutritious and colourful.
Spicy Beetroot Pulao: For extra heat, add red chilli powder, crushed black pepper, or more green chillies.
Beetroot Coconut Pulao: Add grated coconut or coconut milk to the cooking water for a subtle sweetness and richer flavour.
Beetroot Paneer Pulao: Mix in sautéed paneer cubes to make it more filling and protein-rich. Tofu is a great vegan substitute.
Mint Beetroot Pulao: Add a handful of fresh mint leaves for a refreshing flavour twist, perfect for summer meals.
Nutty Beetroot Pulao: Garnish with roasted cashews, almonds, or peanuts for added crunch and richness.
Herbed Beetroot Pulao: Enhance the flavour with herbs like cilantro, parsley, or dill for a fresh, aromatic touch.
Beetroot Quinoa Pulao: Swap the rice with quinoa for a healthier, protein-packed alternative.
🥣 Storing Suggestions
Refrigeration: Store leftover beetroot rice in an airtight container in the refrigerator for up to 2-3 days. Reheat in the microwave or on the stovetop before serving.
Freezing: For longer storage, freeze beetroot rice in a freezer-safe container or ziplock bag for up to 1 month. When ready to eat, thaw in the refrigerator overnight and reheat thoroughly.
Reheating: When reheating, sprinkle water over the rice to prevent it from drying out. Reheat in the microwave for 1-2 minutes or on the stovetop until warmed through
FAQ for Instant Beetroot Rice:
You can omit onions or substitute with spring onion or leeks for a milder flavour.
You can add roasted peanuts, cashews, or even tofu or paneer cubes to boost the protein content.
Basmati rice works well, but any rice variety can be used. Leftover rice is perfect for this instant version.
🧾Recipe Card
How to make beetroot rice
Materials
- 1 tbsp Ghee clarified butter
- 1 tbsp Butter optional
- 1 inch Cinnamon(dal chini)
- 2 pods Green Cardamom(elachi)
- 1 tsp Cumin(jeera)
- 2 Clove(laung)
- 1 Bay Leaf(Tej Patta)
- 4-6 Black pepper whole(Kali Mirch)
- 1 Onion sliced
- 1 tsp Ginger garlic paste(Adrakh Lahsun Patste)
- 1 tsp Green Chilli(Hari Mirchi chopped.)
- Salt to taste.
- 1 Tomato chopped
- 1/4 tsp Turmeric Powder(Haldi)
- 1/2 tsp Coriander Powder(Dhaniya)
- 1/4 tsp Garam Masala
- 1 medium- sized Beetroot Grated or chopped
- 2-4 tbsp Water(Pani)
- 1.5 cup Cooked Rice
- 1 tbsp Lemon Juice(Nimbu Ka ras)
- handful of .Coriander chopped
Instructions
- Heat 1 tablespoon of butter and 1 tbsp ghee over medium heat. Add Cinnamon (dal chini)- 1 inch, Cardamom (elachi)-2, Clove(laung)-2, Bay Leaf(Tej Patta)-1, Black pepper(Kali Mirch)-4-6 and Cumin(jeera)- 1 tsp, and let them splutter.
- Add the chopped onions, ginger garlic paste and green chili. Sauté until the onions turn translucent.
- Saute chopped tomato and saute until it turns soft and mushy.
- Add salt to taste, turmaric powder, coriander powder, garam masala and mix them well.
- Now add grated beetroot and stir well and add little water and Cook for 5-7 minutes until the beetroot softens.
- Add the cooked rice, lemon juice and coriander to the pan and gently mix everything together, making sure the beetroot coats the rice evenly.
- Let it cook for another 2-3 minutes until the rice is heated through.
- Garnish and serve: Garnish with fresh coriander leaves and serve hot with raita or a side of your choice.
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Notes
- Rice options: You can use leftover rice or freshly cooked rice. Basmati rice works great, but any variety will do.
- Adjust spice levels: If you prefer mild flavours, skip or reduce the green chilli. Add a pinch of red chilli powder or extra green chilli.
- Vegetable add-ins: You can add vegetables like peas, carrots, or bell peppers for more texture and nutrition.
- Ghee or oil: Ghee adds a richer flavour, but oil makes it vegan-friendly.
- Toppings: Top the rice with roasted cashews or peanuts for added crunch and protein.
- Serving suggestion: Serve with yoghurt or raita for a cooling contrast, or pair it with a simple salad.
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