Beetroot Pulao (Instant Pot Beetroot Pulao)
Try beetroot pulao, a mild and colorful rice dish that is a great addition to lunchboxes for kids and adults alike.
Servings: 4
Calories: 244kcal
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
Calories: 244kcal | Carbohydrates: 49g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 864mg | Potassium: 339mg | Fiber: 5g | Sugar: 6g | Vitamin A: 136IU | Vitamin C: 34mg | Calcium: 67mg | Iron: 2mg