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5 from 4 votes

Beetroot pulao recipe

Beetroot pulao is an easy, nutritious one pot meal. Makes a perfect lunch box recipe. Colourful pulao, treat for eyes as well as taste buds. Step by step pictures.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Servings: 2


  • 1 cup heaped Basmati rice
  • 1 cup heaped Beetroot chopped
  • ½ cup Green peas
  • 1 teaspoon Ginger garlic paste
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Coriander seeds powder
  • teaspoon Turmeric
  • 1 cup Coconut milk thin
  • 2 tablespoon Coriander leaves chopped
  • Salt

To temper

  • 1 tablespoon Oil / Ghee
  • 1 Bay leaf
  • 1 inch Cinnamon
  • 1 Cardamom
  • 1 Clove
  • ½ teaspoon Saunf fennel seeds


  • Soak basmati rice for at least ½ hour. Heat a small pressure cooker with oil/ ghee, temper with the items given under ‘To temper’ table in order. Add thinly sliced onions and fry till transparent.
  • In goes ginger garlic paste and fry for a minute in medium flame. Add beetroot and green peas. Sprinkle little salt and continue frying for 2 mins in medium flame.
  • Add turmeric, chilli powder and dhaniya powder and give it a fry. Add thin coconut milk and a cup of water. Bring to boil, add required salt and soaked basmati rice. Mix well.
  • Boil briskly until ¾th done, then cook covered for 14 minutes in lowest possible flame with lid and pressure valve.
  • Or as soon as water boils, close the lid and cook upto 2 whittles in medium flame. Garnish with coriander leaves.


  • You can garnish with fried cashews too and can skip green peas.
  • I didn’t had ginger garlic paste, so I pressed ginger and garlic in garlic press.
  • Add rice only after water boils. if you boil water and rice together, it gets mushy.