Beetroot Rice Beetroot Pulao Instant Pot

Whenever I need to prepare Indian rice recipes for a small gathering or get-together, I have always turned to vegetable pulao or veg biryani, as they’re always a hit. However, when cooking just for my family or for myself day to day, I like to cook something different. That’s when I end up with recipes like spinach rice, cabbage rice, biranji anna, carrot rice, and more. Today, I am sharing a beetroot rice pulao recipe made in the Instant Pot and Stovetop Pressure Cooker. My husband loves beetroot & this recipe always brings a smile to his face. Add this recipe to your lunch or dinner menu, and I am sure it will surely please everyone’s taste buds. Kids will love this beet pulao for its mild flavor and amazing taste. Beetroots are packed with essential nutrients, including folate, manganese, potassium, and copper. They also provide a good amount of magnesium, phosphorus, vitamin C, iron, vitamin B6, and dietary fiber. So, I like to incorporate beets into my everyday cooking with dishes like beet chickpea salad, beetroot raita, beetroot paratha, beetroot kurma, and more. You may also want to check How to cook beets in the Instant Pot.

Ingredients for Beetroot Rice Recipe

Rice: I have used long-grain basmati rice, you can also use sona masoori rice. Garlic, ginger, and green chilies: I have used freshly prepared homemade ginger and garlic paste. You can use either regular Indian green chilies or Thai chilies for this recipe. Vegetables: I have used grated beetroot, onions, and frozen green peas. You can also dice the beetroot into small pieces and add. Herbs: Use fresh chopped coriander leaves. Spices: For whole spices, I have used bay leaf, cumin seeds, cardamom, cinnamon, and cloves. I have used turmeric, coriander powder, and garam masala (or biryani powder), for dry spices.

How to Make Beetroot Rice in Instant Pot

Firstly, press SAUTE on Instant Pot. Add some oil, and once it heats up, add a bay leaf, cinnamon stick, cardamom, cloves, curry leaves, and cumin seeds. Sauté for about 30 seconds until the spices are fragrant and aromatic. Then add green chilies, ginger, and garlic paste, and sauté for another minute until the raw smell disappears. Next, add the sliced onions and sauté for 2-3 minutes, stirring regularly, until they become translucent. Add the green peas and grated beetroot, and cook for an additional 2 minutes. Add turmeric powder, coriander powder, garam masala (or biryani powder), and mix well. Next, add the rinsed basmati rice, water, and salt, and give it a good stir to combine. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 minutes. Once the pot beeps, Wait for natural pressure release (NPR) for 10 minutes. Finally, carefully remove the lid, garnish the beetroot rice with fresh coriander leaves and a squeeze of lime juice. Your beetroot rice made in the Instant Pot pressure cooker is ready to enjoy. Serve it with raita or yogurt for a complete meal.

Stovetop Pressure Cooker Method

Follow the same steps as that Instant Pot, close the lid, place the weight, and cook for 2 whistles on medium flame. Let the pressure release naturally.

Tips & Variations

If you are soaking rice before, then add 1.25 cups of water for 1 cup of basmati rice. You can also add finely chopped beetroot instead of grated beetroot. You can increase or decrease the spices for this beet pulao. I added green peas along with the grated beets. You can also add other veggies like potatoes, bell peppers, and carrots.