There are weeks when I want something that looks like I spent an hour at the stove, but the clock says twenty-five minutes and someone is already asking what’s for dinner. That is usually when I reach for beets. Not for salad. For rice.
Instant Pot Beetroot Pulao turns ordinary basmati into this deep pink, gently spiced one-pot meal that my family actually gets excited about. The first time I made beet rice at home, I was trying to use up two beets from the farmers market and sneak something iron-rich into a weeknight plate without announcing “healthy dinner.” The color did the convincing before anyone took a bite. Even the kid who side-eyes plain sabzi will scoop this when it lands next to cool yogurt.
This version pulls together what I love from two approaches I have cooked over the years: finely grated beet for even color and quick cooking, plus toasted peanuts, curry leaves, and a little desiccated coconut for warmth and crunch. It is vegan, naturally gluten-free, and genuinely lunchbox-friendly once it cools. Let us make it together.
Why Beetroot Belongs in Your Rice Pot
In many Indian homes, chukandar (beetroot) shows up in raita, salads, or the occasional sabzi, but not nearly as often in everyday rice dishes. That is a shame, because beet pulao sits in the same family as vegetable pulaos and biryanis: rice cooked with aromatics and vegetables so every grain picks up flavor.
You may hear this called beetroot pulao, beet pulav, or beet rice pilaf depending on region and family recipe. The idea is the same. One pot, whole spices, and a vegetable that dyes the rice a beautiful ruby color without food coloring. In Gujarat, we often serve spiced rice with cooling raita on the side, and this fits that thali logic perfectly. Pair it with my cucumber raita and you have a complete meal with almost no extra effort.
If you are building out your Instant Pot rice repertoire, this one sits nicely alongside Instant Pot jeera rice for busy nights when you want something more than plain cumin rice. For a millet-forward pulao with a similar lemon-and-curry-leaf brightness, try lemon foxtail millet rice on a night you want to skip basmati.
Why Add Beets to Your Diet?
Beets are one of those vegetables vegetarian cooks should keep in rotation, especially if you are mindful of iron and folate:
- Iron and folate support energy and blood health in plant-based diets
- Fiber helps keep digestion steady when you eat rice-heavy meals
- Natural nitrates (the compounds behind that deep red color) are linked to heart health benefits
- Naturally vegan and gluten-free with no swaps needed
I keep a running list of iron-forward vegetarian meals on the blog, and this pulao earned a spot next to dal and leafy greens in my iron-rich vegetarian recipes rotation. Color on the plate, nutrients in the bowl, and no one feels like they are eating “health food.”
Why You’ll Love This Pulao
- Ready in under 30 minutes in the Instant Pot, including prep
- Gorgeous color from grated beet, great for picky eaters who eat with their eyes first
- Layered flavor: whole spices, dry masala, peanuts, coconut, and a bright lemon finish
- One pot, minimal dishes: weeknight friendly
- Meal-prep and lunchbox approved: tastes great at room temperature
- Vegan and gluten-free as written
Tip from my kitchen: Grate the beets on the fine side of your box grater rather than dicing them large. The rice cooks more evenly, the color distributes faster, and you are less likely to get crunchy beet pieces in the finished pulao.
Tips for Perfect Instant Pot Beetroot Pulao
A few details make the difference between fluffy instant pot beetroot rice and a pot that triggers a burn notice or turns mushy.
- Rinse basmati well. Unrinsed rice goes gummy under pressure. Swish until the water runs mostly clear, then drain thoroughly.
- Grate beets fine. Small dice works, but add an extra minute of sauté time and check tenderness before adding rice.
- Deglaze before sealing. Scrape the pot bottom after adding water so nothing sticks during pressure cooking.
- Use 5-minute NPR, then quick release. A full 10-minute natural release can overcook softer basmati brands.
- Fluff and rest uncovered if the top looks wet. Two minutes off heat dries the grains without extra cooking.
For a stovetop beetroot pulao pressure cooker version, follow the same steps through sealing the lid. Cook on medium heat for 2 whistles, then turn off the heat and let pressure release naturally.
What to Serve with Beetroot Pulao
This is a complete one pot beet pulao on its own, but a cooling side makes the meal feel restaurant-thali special. Cool yogurt or cucumber raita is my default. Papad, pickle, or a simple palak dal on the side works well too.
For lunchboxes, pack the cooled vegan beet rice with yogurt in a separate container. No reheating required, and the pink color still wins over plain white rice.
Instant Pot Beetroot Pulao (Beetroot Rice)
Equipment
- 6-quart Instant Pot or electric pressure cooker
Ingredients
For the pulao
- 1½ tablespoons oil use neutral oil or coconut oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 small cinnamon stick about 2 inches
- 2 cloves
- 2 green cardamom pods lightly crushed
- 1½ tablespoons raw peanuts
- 10–12 fresh curry leaves
- 1 medium onion about 150 g; thinly sliced
- 2–3 green chilies adjust to taste; slit lengthwise
- 1 tablespoon ginger-garlic paste
- 2 medium beetroots about 300 g; peeled and finely grated
- ½ cup green peas fresh or frozen; no need to thaw
- 8–10 fresh mint leaves optional; chopped
- 1½ cups basmati rice about 300 g; rinsed until water runs clear
- 2¼ cups water
- ¾ teaspoon salt or to taste
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala divided
- 3 tablespoons fresh cilantro chopped, plus more for garnish
- 1 tablespoon unsweetened desiccated coconut
- 1 tablespoon fresh lemon juice
Instructions
Prep
- Rinse the basmati rice in a fine-mesh strainer, swishing with your fingers, until the water runs mostly clear. Drain well and set aside.
Sauté the aromatics
- Press Sauté on the Instant Pot. When the display reads Hot, add oil, cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Sauté 30 seconds until fragrant.
- Add peanuts and cook 1 minute, stirring, until they start to turn golden and smell nutty.
- Add curry leaves, onion, and green chilies. Sauté 2 to 3 minutes until the onion softens and turns translucent at the edges.
- Stir in ginger-garlic paste and cook 1 minute until the raw smell fades.
Build the pulao
- Add grated beetroot, green peas, and mint (if using). Toss 2 minutes until the beets release moisture and the color stains pink.
- Add turmeric, coriander powder, and ½ teaspoon of the garam masala. Stir 30 seconds to bloom the spices.
- Add rinsed rice and 2 tablespoons of the cilantro. Pour in water and salt. Stir gently so the rice is mostly submerged. Scrape any bits stuck to the bottom to avoid a burn notice.
Pressure cook
- Close the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes.
- When the cycle ends, let pressure release naturally for 5 minutes, then carefully turn the valve to Venting for a quick release of any remaining steam.
Finish and serve
- Open the lid and fluff the pulao with a fork. The grains should be separate and stained a deep pink. If the rice looks wet on top, fluff and let it sit uncovered 2 minutes.
- Stir in desiccated coconut, remaining ½ teaspoon garam masala, lemon juice, and remaining cilantro. Taste and adjust salt.
- Serve hot with cucumber raita, plain yogurt, papad, or pickle.
Notes
FAQs
Q1. Do I need to soak the basmati rice?
No. I do not soak rice for this recipe. A thorough rinse until the water runs clear is enough. If you prefer to soak basmati 20–30 minutes, reduce the cooking water to 2 cups for 1½ cups rice and expect slightly softer grains.
Q2. Can I use pre-cooked beets from the store?
I would not. Precooked vacuum-packed beets turn mushy under pressure and can make the pulao wet and heavy. Fresh grated beet gives the right texture and color. If you only have cooked beets, fold them in after pressure cooking instead of sautéing them with the rice.
Q3. Why did my pulao turn out mushy?
Usually too much water, rice that was not rinsed well, or natural pressure release left too long on a very soft rice brand. Stick to the water ratio, rinse the rice, and try 5 minutes NPR followed by quick release rather than a full 10-minute natural release.
Q4. Can I make this without peanuts?
Yes. Skip the peanuts or swap in cashews for a similar crunch. The pulao will still taste great. You lose a little nutty depth, not the beet flavor.
Q5. What should I serve with beetroot pulao?
Cool yogurt or cucumber raita is my default. Papad, pickle, or a simple dal on the side works well too. For a lighter meal, a bowl of plain yogurt and sliced cucumber is enough.
Q6. Is this recipe kid-friendly?
The spice level is mild if you use one chili or skip them entirely. The pink color is genuinely helpful with kids who resist “green things.” I pack leftovers in lunchboxes with yogurt on the side. No reheating required.
This Instant Pot beetroot pulao has become one of those recipes I make when I want dinner to feel a little special without a long ingredient list or multiple pans. The color alone makes the table feel festive, and the iron boost from beets is a quiet win for vegetarian weeknights.
If you try it, leave a comment and tell me: do you grate or dice your beets, and what do you serve on the side: raita, dal, or straight from the pot?
Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!
