Instant Pot Beetroot Pulao (Beetroot Rice)
A one-pot Instant Pot beetroot pulao with whole spices, peanuts, and coconut. Vibrant pink rice that is vegan, gluten-free, and ready in under 30 minutes.
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
Grated vs. diced beet: Fine grating gives the best color and even cooking. Small dice works, but add an extra minute of sauté time and check that beets are tender before adding rice.
Water ratio: 1½ cups rice to 2¼ cups water is my sweet spot for aged basmati in a 6-quart Instant Pot. If your rice is newer or you soaked it 20 minutes, reduce water to 2 cups.
No burn notice: Keep the sauté step moving and deglaze the pot bottom before sealing. If your IP is burn-prone, add 2 tablespoons extra water.
Stovetop pressure cooker: 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.
Storage: Cool completely, then refrigerate in an airtight container up to 3 days. Reheat with a splash of water in the microwave or a covered pan on low heat.
Make ahead: Prep grated beet and measure spices the night before; the pulao itself is best fresh, but leftovers pack well for lunch.
Tried this recipe?Let us know how it was!