One-Pot Beetroot Pulao
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Basmati cooked with grated beetroot, peas and whole spices — a one-pot pink pulao that needs only raita.
Beetroot pulao is a pink, mild pulao made with grated beetroot, peas and whole spices. It is a good way to get colour onto a plate. Serve it with raita. The colour is what makes children and fussy eaters try it. The taste is mild and slightly earthy, so a spicy raita or a plain curd on the side suits it well.
Ingredients
How to Make It
Sauté spices, beetroot and peas.
Add rice and water; cook covered.
Rest and fluff.
Nutrition per serving
* Approximate values per serving
Health Benefits
Vegetable-forward rice bowl with measured oil. Better weeknight colour than plain white rice alone.
Beetroot adds colour and a gentle sweetness. Cooking everything in one pot keeps cleanup short.
Pro Tips
- →Soak rice.
- →Don’t overstir.
- →Serve with raita.
- →Grate the beetroot fine so it cooks quickly.
- →Saute it with spices to remove the raw smell.
- →Use slightly less water since the beetroot releases juice.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); White rice (raw): about 365 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Coconut style.
- 2Lemon finish.
- 3Add a few cashews or a squeeze of lemon.
Frequently Asked Questions
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