If you are looking for a stunning, vibrant one-pot rice dish, this beetroot pulao is it. Made effortlessly in the Instant Pot, this beet pulao is mild, aromatic, and genuinely one of those recipes that works for everyone at the table — toddlers included.
Beetroot is one of my absolute favorite vegetables. I use it in everything — beetroot curry, soup, a simple South Indian stir-fry like beetroot poriyal — you name it. And if you are someone who is not quite sold on beets yet, maybe put off by that earthy flavor, I promise my beet recipes are a great starting point. This beetroot pulao — also called beet rice — is one more reason to love this vegetable. It is easy to make, mild, and makes a fantastic lunchbox meal for both kids and adults.
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Ingredients for Beetroot Pulao
Beetroot: The hero of this recipe. I always grate my beets rather than chopping them. It is honestly easier — peeling and grating takes less effort than cutting — and grated beets blend so seamlessly into the rice.
For Tempering: Coconut oil, mustard seeds, cumin seeds, and slit green chilies. Coconut oil adds a subtle flavor that I really love in this pulao, but any neutral oil works just fine.
Whole Spices: Cloves, cardamom, black stone flower, and cinnamon. Lightly crushing them before adding helps release their aroma, which is optional.
Aromatics: Half a medium red or yellow onion and ginger-garlic paste. Simple, but they do a lot of the heavy lifting here.
Herbs: Both curry leaves and mint leaves are used in small amounts. They add just enough fragrance without competing with the beets.
Rice: Basmati rice, rinsed and soaked for about 15 minutes before cooking.
Lemon juice: A squeeze at the end brightens everything up beautifully.
Salt, water, and a small amount of garam masala round out the list. Exact measurements are in the recipe card below.
Dietary Specifications
This Instant Pot beetroot pulao is:
- Gluten-free
- Vegan
- Nut-free
It also refrigerates well for up to two days, making it great for meal prep.
What to Serve with Beet Pulao
Like most pulaos, this pairs wonderfully with any raita of your choice. My personal go-to is onion raita or cucumber raita. It also goes really well with kurma varieties like green peas kurma, if you want to make it more of a full meal.
Storage and Reheating
This beetroot pulao keeps well in the refrigerator for up to two days. Store it in an airtight container once it has cooled completely.
To reheat, sprinkle about 1 tablespoon of water over the rice before warming it — this helps restore moisture without drying it out.
- Microwave: Sprinkle water, cover loosely, and microwave until warmed through.
- Pressure Cooker: Add the rice to the cooker, sprinkle water, and steam for 5 minutes. Do not place the whistle — just let it steam open.
- Instant Pot: Add the rice, sprinkle water, set the vent to the open/venting position, and steam for 5 minutes. Since the vent is open, it will steam gently without building pressure.
A Quick Note on Rice — Because It Matters More Than You Think
Before I get into the recipe, I want to share something I have learned over the years of making pulao and biryani in both a pressure cooker and the Instant Pot.
Not all rice behaves the same way, and honestly, this is the number one reason pulao turns out mushy or undercooked. New rice cooks faster and needs less water, while aged rice absorbs more and needs slightly longer cooking time and a little extra water. Back home, my mom always bought aged rice — it was just understood. In the US, with everything coming in sealed bags, it can be confusing.
My approach: I always do a test run with 1 cup of rice and 2 cups of water, either in a pressure cooker for 3 whistles or using the rice preset on the Instant Pot. That tells me everything I need to know about that particular batch of rice.
For this beetroot pulao recipe, I use 1.25 cups of water per 1 cup of basmati rice. Since grated beets release moisture as they cook, you need a little less water than you might expect. The rice preset on the Instant Pot with a quick release after 5 to 7 minutes gives you perfectly cooked, non-mushy rice every time.
How to Make Beetroot Pulao in Instant Pot
- Set the Instant Pot to sauté mode and add oil. Once warm, add mustard seeds and cumin seeds.
- When the mustard seeds begin to splutter, add the slit green chilies and whole spices — cloves, cardamom, black stone flower, and cinnamon. Sauté for about 30 to 45 seconds.
- Add the onions, ginger-garlic paste, curry leaves, and mint leaves. Sauté until the onions turn soft and translucent.
- Add the grated beets, and salt. Sauté for 2 to 3 minutes.
- Add the rinsed basmati rice , garam masala and water. Mix well, making sure to scrape the bottom of the pot — this helps avoid the dreaded “Burn” notice.
- Press cancel, close the lid, ensure the sealing ring is in place, and set the vent to the sealed position. Cook on rice mode at low pressure for 12 minutes. Once done, wait 5 to 7 minutes, then carefully release the remaining pressure. Open the lid and let it sit for another 5 minutes.
- Gently fluff the rice, remove the whole spice pieces, squeeze in fresh lemon juice, and give it a gentle mix. Serve warm with raita and enjoy!
Recipe Notes and Variations
- Stovetop version: Use a pressure pan and follow the same method. Pressure cook for 1 to 2 whistles. If doing just 1 whistle, allow the pressure to release naturally. For 2 whistles, carefully release after about 5 minutes.
- You can use dried red chilies instead of green chilies — both work well. Adjust to your spice preference.
- Any neutral cooking oil can be substituted for coconut oil if you prefer.
- To add some protein, stir in paneer, green peas, or edamame along with the beets.
- I skipped cilantro here intentionally — with both curry leaves and mint already in, I wanted the beet flavor to come through clearly. That said, feel free to add it if you like.
Frequently Asked Questions
I would not recommend canned beets for this recipe. Canned beets are already cooked and tend to be much softer and wetter, which can throw off both the texture of the rice and the overall flavor. Fresh beets, grated raw, work best here.
Absolutely! A food processor with a grating attachment makes the job much faster and keeps your hands stain-free. That said, a regular box grater works perfectly well too — just wear gloves if you want to avoid the pink fingers!
Yes, you can double the ingredients. Just make sure you do not go past the maximum fill line on your Instant Pot. The cooking time stays the same — what changes is the time it takes for the pot to come to pressure, which will be slightly longer.
A few things could cause this — too much water, not soaking the rice beforehand, or using very fresh (new) rice that cooks faster than aged rice. Start with less water if you are unsure about your rice, and always do a quick release rather than letting it sit too long after cooking.
Soaking the rice for 15 minutes is strongly recommended. It helps the rice cook evenly and gives you that fluffy, non-sticky result. If you are short on time, even a 10-minute soak makes a difference.
This usually happens when there is something stuck to the bottom of the pot. Make sure you scrape the bottom well after adding the rice and water. If you still get the burn notice, carefully release the pressure, add a small splash of water, scrape the bottom again, and restart.
Yes! You can make this in a stovetop pressure cooker. Follow the same steps and pressure cook for 1 to 2 whistles. For 1 whistle, let the pressure release naturally. For 2 whistles, release the pressure carefully after about 5 minutes.
This is one of my favorite lunchbox recipes for kids. It is mild, not too spicy, and the grated beets blend right into the rice, so even picky eaters tend to eat it without fuss. You can skip the green chilies entirely for very young children.
More Pulao Recipes
Loved this recipe?
If you try this beetroot pulav, please leave a comment and rate the recipe. If you have questions, drop them in the comments, and I’ll respond as soon as possible. Follow me on Pinterest for more healthy, delicious ideas, and on Instagram for regular updates, behind-the-scenes moments, and a peek into my kitchen!
📖 Recipe
Beetroot Pulao (Instant Pot Beetroot Pulao)
Equipment
- Instant Pot or Pressure Cooker
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 2 tsps coconut oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 green chilies slit
- 2 cloves
- 2 cardamom
- 1 blackstone flower
- 2 small cinnamon pieces
- ½ medium-sized onion approx ¾ cup chopped
- 1 tsp ginger garlic paste
- 5 curry leaves
- 5 to 6 mint leaves
- 2 cups beets grated
- ½ tsp garam masala
- 1.25 tsp salt
- 1 cup basmati rice rinsed and soaked for 15 mts
- 1.25 cups water plus 2 cups for soaking
- 2 tsps lime juice
Instructions
- Set the Instant Pot to sauté mode and add oil. Once warm, add mustard seeds and cumin seeds.
- When the mustard seeds begin to splutter, add the slit green chilies and whole spices — cloves, cardamom, black stone flower, and cinnamon. Sauté for about 30 to 45 seconds.
- Add the onions, ginger-garlic paste, curry leaves, and mint leaves. Sauté until the onions turn soft and translucent.
- Add the grated beets, and salt. Sauté for 2 to 3 minutes.
- Add the rinsed basmati rice, garam masala, and water. Mix well, making sure to scrape the bottom of the pot — this helps avoid the dreaded "Burn" notice.
- Press cancel, close the lid, ensure the sealing ring is in place, and set the vent to the sealed position. Cook on rice mode at low pressure for 12 minutes. Once done, wait 5 to 7 minutes, then carefully release the remaining pressure. Open the lid and let it sit for another 5 minutes.
- Gently fluff the rice, remove the whole spice pieces, squeeze in fresh lemon juice, and give it a gentle mix. Serve warm with raita and enjoy!
Video
Notes
- You can use dried red chilies instead of green chilies — both work well. Adjust to your spice preference.
- Any neutral cooking oil can be substituted for coconut oil if you prefer.
- To add some protein, stir in paneer, green peas, or edamame along with the beets.
- I skipped cilantro here intentionally — with both curry leaves and mint already in, I wanted the beet flavor to come through clearly. That said, feel free to add it if you like.
- Stovetop version: Use a pressure pan and follow the same method. Pressure cook for 1 to 2 whistles. If doing just 1 whistle, allow the pressure to release naturally. For 2 whistles, carefully release after about 5 minutes.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Update Notes: This recipe was originally posted in 2018 but now updated with new photos, video and step-wise pictures.
I love it. It’s quite popular in south India but not in North.
Thanks. :-)
?
That will surely be a hit with the kids! Nice one..
Yup :-)
Yummy looking beetroot rice.
Simple and yummy dish.
Good one, Srividhya!
Thanks :-)
Very catchy and healthy rice, love it anytime..
Thanks :-)
I tried beetroot rice once when my sister prepared it and loved thoroughly :) Your recipe tempts me to prepare again and relish it!!
Why not? Prepare again n relish it..
Such an easy, healthy and delicious one-pot meal! Your recipe is bookmarked for weekday lunch packs.
Yeah.. easy to make on weekdays
My younger one lives this.. Very colorful and yummy..
Thanks yaar.
wow thats a delicious beetroot rice :) very healthy and quick to make one pot meal :)
Thanks. . One pot meals are always easy :-)
Very nice and tasty one pot meal!
Yeah.. in mrngs or on tired evenings I prefer these one pot meals.
Nice one Srividhya, I will try it tomorow :)
Thanks let me know how it turned out
Nice to know your lil one likes this dish..I couldn’t get mine taste this..will have to try again..enjoyed your series..
The pink color did the trick :-)