Go Back
Bowl of beetroot rice pilaf garnished with herbs and spices.

Beetroot Rice

A vibrant and flavorful dish that transforms ordinary rice into a colorful and nutritious meal, perfect for family dinners or to impress guests.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
Calories: 225
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Rice (Sona Masoori) This short-grain rice is perfect for absorbing flavors and staying fluffy.
  • 2 cups Beetroot (Grated / About 3 medium) Naturally sweet and earthy, beetroots add a vibrant color and richness.
  • 1 piece Onion (thinly sliced) Sweet and aromatic, it caramelizes beautifully.
  • 2 Green chilies Adds a subtle heat that balances the sweetness of the beetroot.
  • 1 tsp Ginger garlic paste Essential for a deep flavor profile.
Spices
  • 1 tsp Cumin seeds Earthy and warm.
  • 1 tsp Fennel seeds / saunf Complement the beets perfectly.
  • ½ inch Cinnamon Adds a warm, spicy note.
  • 2 Cardamom Elevates the aroma.
  • 1 small Bay leaf Imparts a subtle herbal fragrance.
  • 1 tsp Dhania jeera powder Enhances the flavor.
  • Salt Essential for balancing flavors.
Cooking Ingredients
  • 1 tbsp Oil For sautéing the spices and vegetables.

Method
 

Preparation
  1. Cook the rice until fluffy and let it cool down. Ensure that it’s not mushy; leftover rice works well too.
  2. In a pressure cooker, place whole beetroots and cook for about 3 whistles. Once the pressure is released, peel the skin off and grate the beetroots using a coarse grater.
Cooking
  1. Heat the oil in a deep pan, add cumin seeds, fennel seeds, cinnamon, cardamom, and bay leaf. Allow them to sizzle until fragrant.
  2. Add sliced onions and green chilies; sauté until onions turn translucent, about 5-6 minutes. Add ginger-garlic paste and fry for an additional 30 seconds.
  3. Stir in the grated beetroot along with dhania jeera powder and salt. Cook for 3-4 minutes to allow excess moisture to evaporate.
  4. Gently fold in the cooked rice into the beetroot mixture, mixing well to coat the rice with beetroot color. Check the seasoning and adjust salt as needed.

Notes

Beetroot Rice is best enjoyed fresh. You can store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to a month. Add protein like peas or chickpeas for a nutritious boost.