Beetroot Pulao: Vibrant One-Pot Rice Recipe

Beetroot Pulao is a wholesome and vibrant one-pot rice dish that brings together the earthy sweetness of beetroot with the warmth of classic Indian spices. This eye-catching recipe is perfect for days when you want a quick yet nourishing meal that offers both nutrition and flavor in every bite. The natural color from fresh beetroot makes this pulao appealing, while aroma from the whole spices and a gentle heat from green chilies balance the subtle sweetness. Served with cooling raita or a simple salad, it’s a delightful meal ideal for lunchboxes or a cozy family dinner.

What makes Beetroot Pulao truly stand out is its simplicity and flexibility. Made easily with pantry staples and just a handful of fresh ingredients, it is perfect for busy weekdays. The dish comes together in under 30 minutes, making it a go-to choice for those looking for a quick yet healthy meal. Using basmati rice keeps the grains fluffy, and finishing with fresh herbs and a squeeze of lemon refreshes every spoonful. If you’re searching for a beautiful rice recipe that pairs perfectly with dals, curries, or yogurt-based sides, this beetroot pulao ticks all the boxes.

Beetroot Pulao: Vibrant One-Pot Rice Recipe

Print Recipe

By Malini Serves: 3 Prep Time: 10 minutes Cooking Time: 20 minutes

Ingredients

• 1 tbsp ghee or clarified butter
• 1 tsp cumin seeds
• 1 bay leaf
• 4 cloves
• 2 green cardamom pods
• 1 inch cinnamon stick
• 1/2 onion, thinly sliced
• 3 green chilies, slit
• 1 tsp ginger garlic paste
• 1/2 tomato, finely chopped
• 1 cup beetroot, chopped
• 2 tbsp beetroot, grated
• 1/4 tsp turmeric powder
• 1/4 tsp garam masala
• 1 tsp salt
• 2 tbsp mint leaves, finely chopped
• 1 cup basmati rice, soaked for 20 minutes
• 2 cups water
• 1 tsp lemon juice
• 2 tbsp fresh coriander, finely chopped

Instructions

1

Heat ghee in a large pan and add cumin seeds, bay leaf, cloves, cardamom pods, and cinnamon stick. Sauté until fragrant.

2

Add sliced onions, green chilies, and ginger garlic paste, stirring until the onions begin to soften and turn golden.

3

Mix in chopped tomatoes and cook until they are soft and pulpy.

4

Add chopped and grated beetroot, sautéing for a couple of minutes until the color intensifies.

5

Sprinkle in turmeric, garam masala, salt, and mint leaves, stirring until the spices become aromatic.

6

Add soaked and drained basmati rice, pour in water, and mix gently.

7

Cover and cook on low heat for about 20 minutes, or until the rice is fully cooked and fluffy.

8

Finish with lemon juice and chopped coriander, fluff the rice gently, and serve hot.

Notes

Tips:
Using both chopped and grated beetroot gives the pulao a richer color and texture., Stick to basmati or any long grain rice to keep the grains separate—if using other rice varieties, adjust water to avoid sticking., Minimize additional veggies to maintain the beetroot’s distinct flavor., Allow the cooked pulao to rest for a few minutes before serving for best texture., Pair with chilled raita or simple dal to balance the flavors.