#beetroot rice

Beetroot Rice Instant beetroot rice is a quick, vibrant, and nutritious dish that can be prepared in just 15 minutes using pre-cooked or leftover rice. Beetroot rice is a colourful and healthy dish that blends the earthy sweetness of grated beetroot with aromatic spices and rice. This easy, one-pot meal contains fibre, antioxidants, and essential nutrients. Its vibrant colour and rich flavour…

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Beetroot Rice – Beetroot Pulao

Beetroot Rice

Beetroot is one of my favorite vegetable and I can eat beetroot poriyal all day long. Kids love beets because of the beautiful color and that is one good way to make them eat it. I especially love the beetroot curry/poriyal with curd rice as it changes the color of the rice to pink. When I give the kids, vegetable and rice separately, most of the times, the vegetables are not touched and they give me the excuse of not having enough time to eat.

Mixed vegetable rice is the best way to make children eat their vegetables during school lunch and it gives me the satisfaction of having fed the kids their vegetable. I make the mixed vegetable rice very often and this time, I wanted to try to make something different with just beets. The color of the rice is just so beautiful that no one can say no to it. This is for the third day of BM under the theme ‘Bring on your rice dishes’.

Beetroot Rice

Preparation time – 15 minutes Cooking time – 25 minutes Difficulty level – easy

Ingredients to make Beetroot Rice – (serves 4)

Rice – 1 cup (I used Sona Masoori)

Beetroot – 2 cups (grated) / About 3 medium

Onion – 1 (thinly sliced)

Green chilies – 2 or 3

Ginger garlic paste – 1 tsp

Cumin seeds – 1 tsp

Fennel seeds / saunf – 1 tsp

Cinnamon – ½ inch piece

Cardamom – 2

Bay leaf – 1 small

Dhania jeera powder – 1 tsp

Salt – as needed

Oil – 1 tbsp

Beetroot Rice

Procedure to make Beetroot Rice –

Cook the rice and let it cool down. Make sure that the rice is not mushy. Left over rice works great as well.

Beetroot Rice

In a pressure cook, cook the whole beetroots for about 3 whistles. When the pressure goes down, peel the skin off the beets like you would do the potatoes. This is the easiest way to cook and peel the beets. Then using a coarse grater, grate the beets and keep it aside.

Beetroot Rice

Heat oil and add the cumin seeds, fennel seeds, cinnamon, cardamom and bay leaf.

Add the sliced onions and green chilies and sauté until translucent. Then add the ginger garlic paste and fry for 30 seconds.

Add the grated beetroot, dhania jeera powder and salt needed and cook the mixture for 3-4 minutes. Since the beets are already cooked, we just need to cook until the excess moisture dries out.

Add the cooked rice and mix gently to combine. Check for salt and adjust if needed.

Beetroot Rice

      Beetroot Rice

Hey Guys, Welcome back to Foodie Souls. Don’t you all think we have been cooking a lot of desserts lately, so finally I decided to slow down our sweet-tooth desires and try out something healthy and delicious. A nice and yummy Beetroot Rice (Pulao). Packed with Vitamin C, fiber, and essential minerals, this is my go-to recipe which I love to make and pack away as my lunch. And being healthy and…

There is always a probability that someone likes beetroot, where as the other hates it, because of its sweetness. Instead of making Beetroot poriyal, I did Beetroot Rice with the ingredients available at home. Making of this dish takes hardly 20 minutes, you can make this dish with Raw Rice or available cooking rice at…

From Smita:

My husband bought beetroot when I sent him grocery shopping. I have never made beetroot anything, but the presence of this beautifully colored vegetable in my kitchen inspired me to get creative. I realized after I started cooking that my good camera wasn’t charged, so all I have this time are iPhone photos (love how good the 4S camera is!)

Ingredients:

2 cups uncooked long grain rice such as basmati

1 cube beef bouillon (or vegetable stock)

3 beetroots, julienned

1 onion, julienned

3 beef bratwurst, chopped (optional, I added for protein)

6-7 cloves garlic, crushed

1 inch ginger, finely grated

1 green chili, slit lengthwise

3 bay leaves

2 teaspoons cumin seeds

1 teaspoon mustard powder

1 teaspoon turmeric powder

¼ teaspoon chili powder

1 teaspoon garam masala or curry powder

1 cup water

Salt to taste

Preparation:

In a pan (I used a pressure cooker pan), heat a tablespoon of oil and fry the garlic, ginger, green chili, bay leaves, cumin, mustard and onion. When the onion is golden brown, add the garam masala, turmeric and chili powder. Stir. Then add the julienned beetroot and cook uncovered for 5 minutes. Add the bratwurst, water and salt. Then cover and cook for 25-30 minutes. I pressure cooked for 6 whistles and then let cool. This is not necessary, but is convenient.

Cook the rice with the beef bouillon until soft but not mushy.

When the pressure cooker has cooled, place alternate layers of the rice and beetroot mixture in a bowl starting with the rice. I had 6 layers in total. Serve with raita.

For the Raita

My mother-in-law taught me how to make this yummy, easy, healthy raita with cooked tomatoes.

Ingredients:

2 tomatoes

3 cups plain yogurt (I used homemade yogurt)

Garlic powder

Salt to taste

Preparation:

Poke holes in the tomatoes with a fork, and microwave until fully cooked, about 4 minutes. Make sure you cover the bowl with a moist paper towel to prevent the tomatoes splattering all over your microwave oven.

When the tomatoes are cooked, remove the skin. It peels right off. Crush the remaining tomato flesh with a fork thoroughly, then add the yogurt, garlic powder and salt and beat. Serve cold or at room temperature.