Instant pot Beetroot pulao

This recipe is another family favorite in our house. If you have anyone who hates beetroot in your house, you should get them to eat this Instant pot beetroot pulao. I am sure you will have a convert. I can assure you because it happened with me 🙂 I hate beetroots and this is the only way I would eat them.

I have always hated this red sweetish vegetable growing up. But the beetroot loving husband was upset that I was not it doing enough at home. One day after some nagging and arguing I decided to make something with it and eat it as well 🙂 After doing a lot of recipe searching online, I tried the beetroot biriyani recipe by Sanjeev kapoor and loved it. It did not taste too much of beetroot and I felt good eating it. Since then I have tried many beetroot pulao / rice recipes and found that they work really well in rice recipes. I still do not eat them any other way. (Beetroot halwa is another way to eat this vegetable which I love too)

ThisInstant pot beetroot pulao recipe is adapted from the beetroot rice recipe made OPOS style by my bestie Madhumita Sundaresan in her blog Anyonecankoch. She shares the OPOS method for this recipe in her blog. I have unfortunately not been able to do much OPOS recipes due to my unreliable glass top stove. So I use my faithful Instant pot instead to make these 🙂

I love that this recipe is super simple and so fragrant! It makes a great lunch box recipe. It can be served for the little ones at home as well. Just reduce the chilly powder or omit it for those little taste buds. My toddler loves her red rice 🙂

I have shared the recipe for cooking this in both the Instant pot and normal pressure cooker.

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Beetroot pulao / rice

Declicious one pot beetroot rice cooked with fragrant spices in the instant pot

Course: Main Course

Cuisine: Indian

Author: Preethi

Ingredients

• big beetroot shredded
• 1 onion chopped finely
• 4 garlic cloves finely chopped
• 1 inch piece ginger finely chopped
• 1 cup basmati rice
• 3/4 cup green peas
• 1/2 tsp chilly powder
• 11/2 tsp coriander powder
• 1/4 tsp garam masala
• 1/4 tsp turmeric powder
• 1 bayleaf
• 2 cloves
• 2 green cardamom
• 1 small piece cinnamon
• 1/4 tsp fennel seeds
• 1/2 tsp cumin seeds
• 1 tbsp oil
• salt to taste

Instructions

Instant pot recipe

1. Soak the rice in water until you get the other things prepped.
   

2. Switch on the saute mode in your IP and add the oil. When it heats up, add the whole spices (cloves, cardamom, bayleaf, cinammon, fennel seeds, cumin seeds)
   

3. When the spices get fragrant, add the chopped ginger and garlic and fry until the raw smell goes off. Now add the onions and saute until nice and translucent.
   

4. Then add the shredded beetroot, green peas, coriander powder, turmeric powder, chilly powder, garam masala and give it a mix. Switch off the saute mode
   

5. Now add the rice, 11/2 cups water, enough salt and cook on manual high for 5 minutes and release pressure after 5 to 6 minutes.
   

Pressure cooker method:

1. Soak the basmati rice for about 30 minutes or so
   

2. Add the oil in your pressure cooker and add the cloves, cardamom, bayleaf, cinnamon, cumin seeds, fennel seeds and let the spices get fragrant.
   

3. Now add the ginger, garlic and saute until the raw smell is gone.
   

4. Add the chopped onions and saute until nice and translucent.
   

5. Now add the beetroot, green peas, masala powders (coriander, garam masala, turmeric powder and chilly powder) and mix everything.
   

6. Now add the soaked rice, 1 and 3/4 cups water, enough salt that the water is salty and close the pressure cooker. Cook for 2 whistles in medium high flame. Let the pressure settle naturally  before you open the lid.
   

7. Serve hot with raita or chips.