Beetroot Rice (Pulav) Recipe

On Sunday, 02 March 2008 16:31
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Beetroot Rice (Pulav) Recipe

The Beetroot Rice Recipe is a super simple, quick to cook and delicious recipe that can go into your lunch box or the kids. Beetroot is one for those few vegetables which give the rice a nutty flavor and subtle sweetness. I love to spice up the beetroot rice with some sambar powder, cardamom powder, some coarsely pounded peanuts, finely chopped coriander leaves and thus making a comforting and delectable one dish meal.

The beetroot rice is also a great meal for children as young as 12 months. While cooking for children very young, cook the rice to a softer texture, so that it will be easier for them to digest.

Note: I have shown you how to cook rice in this recipe. But if you have leftover rice from the previous day, then that rice works great for making the Beetroot Rice recipe. I sometimes purposefully plan and cook some rice the previous day, so I can make beetroot rice the next day.

Makes: 4 to 5 servings

Total Time: 15 Minutes

  • 2 cups of cooked rice

  • 2 small beetroots, grated - using a fine grater

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon mustard seeds

  • a sprig of curry leaves, finely chopped

  • an inch piece of grated ginger

  • 1 onion finely chopped, or (10-12 sambar onions, finely chopped)

  • 2 chopped tomatoes, or 1/4 cup of tomato puree

  • 1 teaspoon sambar powder

  • 2 to 3 pods of cardamom, pounded

  • salt to taste

  • oil for cooking (I like to use sesame oil, also known as gingely oil in south india)

  • 1 tablespoon of ghee for flavor

  • a small bunch of chopped coriander leaves

Directions for Beetroot Rice (Pulav) Recipe
  • To make 2 cups of cooked rice, take 1 cup of raw rice and cook it along with 2 cups of water. You can cook the rice in a sauce pan or using a pressure cooker. Check the video recipe of how to cook rice in a pressure cooker. The rice has to be grainy for beetroot rice.

  • Heat the oil in a wok , kadai or a heavy bottomed pan; add in the mustard seeds and cumin seeds and allow it to crackle. Once they crackle, add in the curry leaves,  ginger and onions. Sautee the onions until they become tender on medium heat. 

  • Next add in the tomatoes, the turmeric powder, the sambar powder and give it a stir. Next add in the grated beetroot and salt and stir to combine well. At this stage, turn the heat to low, cover the pan. Simmer the beets for about 4 to 5 minutes until it softens and cooks. Give it a taste to see if you like the cooked texture, else cook it for a little more so it gets softer.

  • Once the beetroot is cooked, add in the sambar powder, cardamom powder and stir to combine. Add in the ghee and the chopped coriander leaves. Check the salt and spice levels at this stage and adjust to suit your taste.

  • Once all the ingredients are combined well, turn off the heat and the Beetroot Rice will be ready to be served.

Last modified on Thursday, 09 October 2014 18:35
Archana Doshi

I am the Founder of Archana's Kitchen that focuses on healthy vegetarian recipes and cooking techniques. I try to keep my simple, smart and seasonal and believe in cooking food fresh everyday without additives and preservatives. I hope you enjoy my recipes and cooking them for your friends and family. Please do take a little time to comment on the recipes, as your feedback means a lot to me. And dont forget to share the recipes on your favourite social networks.