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Beetroot Rice

Beetroot rice

Beetroot rice is a vibrant, flavorful dish that combines the earthy sweetness of beets with aromatic spices and rice, often prepared as a one-pot meal in Indian cuisine. It can be made using various methods, including stovetop, Instant Pot, or oven techniques, and is commonly served as a main course.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • Basmati Rice: 1–3 cups 200–300 g
  • Beetroot: 500 g 16 oz, peeled and grated or finely chopped
  • Coconut Milk: 1 400 ml can
  • Green Chilli: 1 medium finely diced
  • Onion: 1 medium finely diced
  • Garlic: 3 cloves finely diced
  • Cumin Seeds: 1 teaspoon
  • Fresh Coriander: 20 g ¾ oz, finely chopped
  • Unsalted Peanuts: 75 g 2.6 oz, roasted and loosely chopped
  • Vegetable Oil: 1 tablespoon
  • Lime Juice: Juice of 1 small lime adjust to taste
  • Curry Leaves: 6–8 or 1 small tej patta
  • Spices: Ground cumin coriander powder, turmeric, red chili powder, garam masala, cardamom, cloves, cinnamon, black

Equipment

  • Large frying pan or saucepan
  • Instant Pot (for pressure-cooked version)
  • Food processor (for beetroot salad version)
  • Baking tray (for roasting peanuts)
  • Measuring cups and spoons

Method
 

  1. Wash the rice in several changes of cold water until the water runs clear. Drain and set aside.
  2. In a large pan, heat vegetable oil over medium heat. Add cumin seeds and toast until fragrant.
  3. Add diced onion, garlic, and green chili. Sauté for 5 minutes until the onion begins to brown.
  4. Add grated beetroot and coconut milk. Bring to a simmer, cover, and cook for 10 minutes.
  5. While the beetroot simmers, roast peanuts in a 200°C (425°F) oven for 10 minutes until golden.
  6. Cook rice separately in boiling water for 10–12 minutes until tender, then drain and cool.
  7. Once beetroot is cooked, season to taste, then fold in the cooked rice and chopped coriander.
  8. Garnish with roasted peanuts and serve warm.

Notes

Safety Notes:
Ensure all spices are toasted carefully to avoid burning. Use oven mitts when handling hot trays or pressure cookers.
Substitutions:
Use any rice variety (jasmine, brown, or short-grain) instead of basmati.
Replace coconut milk with water and a splash of cream for a lighter version.
Use fresh ginger and garlic paste instead of raw.
Storage:
Store in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Pro Tips:
For a more vibrant color, use raw beetroot and avoid overcooking. For a firmer texture, undercook the rice slightly before mixing. Adding a squeeze of lime juice at the end enhances freshness.
This dish is vegan and gluten-free when prepared with appropriate ingredients.
It can be made ahead and reheated, though texture may soften slightly over time.