Imagine a rice dish that not only tantalizes your taste buds but also transforms your entire plate into a stunning canvas of deep magenta and ruby hues! This Instant Pot Beetroot Pulao is more than just a meal—it's a culinary masterpiece that combines the earthy sweetness of beetroot with fragrant basmati rice, creating a dish that's as visually stunning as it is delicious. Perfect for those looking to add a burst of color and nutrition to their everyday meals, this recipe promises to elevate your cooking game in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup basmati rice
- 1 medium beetroot, grated
- 2 cups water
- 1 onion, sliced
- 1 teaspoon cumin seeds
- 2 green chilies, slit
- Salt to taste
- 1 tablespoon oil
Instructions
- Begin by rinsing the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky. Soak the rinsed rice in water for about 10 minutes, then drain and set aside.
- Prepare the ingredients: peel and grate the beetroot, slice the onion, and slit the green chilies. Having everything ready will make the cooking process smoother.
- Turn on the Instant Pot and select the 'Sauté' mode. Once hot, add 1 tablespoon of oil and let it heat up for a minute.
- Add the cumin seeds to the hot oil. Sauté them for about 30 seconds until they become fragrant and start to crackle.
- Next, add the sliced onions to the pot. Sauté the onions for about 3-4 minutes until they turn translucent and slightly golden.
- Add the slit green chilies to the pot and sauté for an additional minute to release their flavor.
- Now, add the grated beetroot to the pot. Stir well and cook for about 2-3 minutes, allowing the beetroot to soften slightly and mix with the spices.
- Add the soaked and drained basmati rice to the pot. Gently fold the rice into the beetroot mixture, ensuring the rice is well coated with the spices and beetroot.
- Pour in 2 cups of water and add salt to taste. Stir everything gently to combine, making sure the rice is evenly distributed in the liquid.
- Close the Instant Pot lid securely and set the valve to the sealing position. Cancel the 'Sauté' mode and select 'Manual' or 'Pressure Cook' mode. Set the timer for 6 minutes on high pressure.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10 minutes. After 10 minutes, carefully switch the valve to the venting position to release any remaining pressure.
- Open the lid and fluff the beetroot pulao gently with a fork to separate the grains. Serve hot, garnished with fresh cilantro or a squeeze of lemon if desired.
Tips
- Rice Preparation is Key: Always rinse your basmati rice thoroughly to remove excess starch, ensuring each grain remains separate and fluffy after cooking.
- Beetroot Brilliance: Grate the beetroot fresh for the most vibrant color and maximum flavor. The fresher the beetroot, the more intense the color and taste.
- Instant Pot Precision: Use the natural pressure release method to prevent the rice from becoming mushy. The 10-minute natural release helps the rice finish cooking perfectly.
- Spice it Up: Feel free to customize the spice level by adjusting the number of green chilies or adding additional whole spices like cardamom or cinnamon.
- Serving Suggestions: Garnish with fresh cilantro, a dollop of cool yogurt, or a squeeze of lemon to brighten the flavors and add a fresh touch to your pulao.
- Make-Ahead Friendly: This pulao tastes even better the next day, making it perfect for meal prep or leftovers.
- Nutrition Boost: Beetroot adds not just color but also incredible nutritional value, packed with vitamins, minerals, and antioxidants.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
