Beetroot Pulao
Authentic South Indian Food Creator · Home Chef
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Beetroot Pulao is a vibrant and flavourful one-pot rice dish that holds a cherished place in Tamil home cooking. This beautiful pink-hued rice is made by cooking fragrant basmati rice with freshly grated or chopped beetroot, whole spices, and aromatic herbs. Rooted in South Indian culinary tradition, it brings together the earthiness of beetroot with the warmth of spices like cinnamon, cloves, and bay leaves, creating a dish that is as pleasing to the eye as it is to the palate.
Tamil families absolutely adore Beetroot Pulao because it is wholesome, nutritious, and incredibly easy to put together on a busy weekday. Mothers often pack it in school lunchboxes because children are instantly drawn to its gorgeous colour and mild, comforting flavour. It is also a popular choice for casual Sunday lunches, small get-togethers, and potluck gatherings. During festivals like Pongal or Karthigai Deepam, when home cooks want a quick yet festive rice dish, Beetroot Pulao fits the occasion beautifully alongside a simple raita.
What makes this recipe truly special is how effortlessly the natural sweetness and deep colour of beetroot transform plain rice into something extraordinary. Using fresh beetroot gives the best flavour and colour. Always sauté the spices well in ghee for maximum aroma. Soaking the basmati rice for at least 20 minutes ensures each grain cooks perfectly long and separate. Pair it with onion raita or a simple cucumber salad for a wholesome, satisfying meal that the whole family will request again and again.
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Ingredients(22 items)
Instructions
💡 Tap a step to mark it doneWash the basmati rice thoroughly under running water until the water runs clear. Soak it in enough water for 20 to 25 minutes. After soaking, drain the water completely and set the rice aside. This step ensures long, fluffy, and separate grains after cooking.
Peel the beetroot and grate it finely using a box grater. Keep it ready. Note that beetroot can stain your hands, so consider wearing gloves or rubbing oil on your palms before handling. Set the grated beetroot aside.
Heat ghee and oil together in a heavy-bottomed pot or pressure cooker over medium flame. Once hot, add the bay leaf, cinnamon stick, cloves, cardamom, and cumin seeds. Sauté for about 30 seconds until the spices sizzle and release a beautiful aroma. This step is key to building a deep, fragrant base for the pulao.
Add the thinly sliced onions and green chillies to the pot. Sauté on medium heat for 5 to 6 minutes, stirring occasionally, until the onions turn golden brown. Golden onions give the pulao a rich, sweet depth of flavour, so do not rush this step.
Add the ginger garlic paste and sauté for 1 to 2 minutes until the raw smell disappears completely. Then add the chopped tomatoes and cook for 3 to 4 minutes until the tomatoes soften and the oil begins to separate from the masala.
Add the turmeric powder, red chilli powder, coriander powder, and garam masala powder. Mix everything well and cook the masala on medium-low heat for 2 minutes, stirring continuously so the spices do not burn. The masala should look thick and well combined.
Add the grated beetroot to the masala. Stir well to coat the beetroot thoroughly with all the spices. Cook on medium heat for 4 to 5 minutes, stirring occasionally. You will notice the masala taking on a gorgeous deep red colour from the beetroot. Add the mint leaves and toss everything together.
Add the drained basmati rice to the pot. Gently stir to mix the rice with the beetroot masala, making sure every grain is coated with the beautiful red mixture. Be gentle while stirring so you do not break the soaked rice grains.
Pour in 2.5 cups of water and add salt to taste. Add the lemon juice and stir gently. Bring the water to a rolling boil on high heat. Once it boils, reduce the flame to the lowest setting, cover the pot with a tight-fitting lid, and cook for 12 to 15 minutes until the rice is fully cooked and all the water is absorbed.
If using a pressure cooker, cook for 2 whistles on medium flame after the first whistle. Switch off the flame and let the pressure release naturally for 5 minutes before opening the lid. This method gives perfectly cooked, non-sticky rice every time.
Once cooked, open the lid and gently fluff the rice using a fork or the back of a large spoon. Be careful not to mash the grains. Garnish generously with freshly chopped coriander leaves. Serve hot with onion raita, cucumber raita, or a simple papad on the side.
Tips and Tricks
- Always soak the basmati rice for at least 20 minutes before cooking. Soaked rice absorbs water evenly, resulting in long, fluffy, and perfectly separated grains that make the pulao look and taste restaurant quality.
- For the deepest, most vibrant pink colour, use fresh beetroot rather than canned or pre-cooked beetroot. Freshly grated beetroot releases its natural pigment beautifully into the rice during cooking, giving the pulao its signature stunning colour.
- Do not skip the lemon juice at the end as it brightens all the flavours and balances the natural earthiness of beetroot. You can also add a teaspoon of coconut milk at the end for a subtle creamy richness that pairs beautifully with the spices.
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