Chili in a pod

Instant pot Beetroot Rice – Vegan | Quick Lunch box recipes

Beetroot Rice / Pulao is a healthy and nutritious one pot meal which can be prepared in 20 minutes. Serve it with raita or vegetable curry. This simple recipe changes what is commonly a boring vegetable for kids into their favorite one.

Jump to Recipe Jump to Video Print Recipe

MAIN INGREDIENTS

Rice – 1 cup Long grain Basmati Rice, rinsed and soaked for 20 mins. I have used Khazana basmati rice from Costco

Vegetables – 1 medium size Beetroot, peeled and chopped into small pieces (or you can use 1 cup of grated beetroot) and 1/4 cup of Green peas (fresh or frozen)

Onion – 1/2 cup chopped Onion

Ginger Garlic paste – 1/2 tablespoon Ginger and Garlic paste

Ground Spices – Chili powder (or cayenne powder), Coriander powder and Salt for seasoning

Whole Masala – Bay leaf, Cloves, Green cardamom, Cumin seeds

Lemon – 1/2 teaspoon of Lemon juice

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : Preparation

In a bowl take 1 cup basmati rice, rinse well and soak for 20 mins. Meanwhile, prepare the rest of the ingredients.

STEP 2 : Instant pot Method

  • Set Instant pot to saute mode high, add 2 tablespoon of oil. Once heated, add 1/2 teaspoon cumin seeds, whole masala – bay leaf, cloves, green cardamom and saute for 1 minute.
  • Add 1/2 cup of chopped onions, saute until golden brown (takes about 2 to 4 mins).

STEP 3 :

  • Add 1/2 tablespoon of ginger-garlic paste and saute for 2 minutes or until raw smell goes off.
  • Now add chopped beetroot, green peas and saute for 2 minutes.
  • Reduce the heat to low (select saute mode low). Then add in the ground spices – red chili powder, coriander powder and 3/4 tsp salt. Saute for few seconds.

STEP 4 :

  • Switch off the heat (press cancel).
  • Add drained basmati rice, chopped mint, chopped cilantro leaves, 1/4 teaspoon salt, 1 & 1/2 cups water, 1/2 teaspoon lemon juice. Give a quick stir.
  • Make sure no browning sticking to the pot and submerged all the rice under liquid.

STEP 5 : Final Preparation

  • Close Instant pot with lid, pressure cook at high for 4 mins and allow 10 mins of natural pressure release (NPR).
  • Then do a quick pressure release.
  • Carefully open the lid, garnish with roasted cashew nuts and gently fluff up the rice using fork or spatula.

STEP 6 : Serving

Delicious Beetroot rice is read. Enjoy it hot with raita or curry.

TIPS AND TRICKS

Substitute: If you don’t have whole masala, use 1/4 tsp of garam masala powder. Add it along with other spices in step 3.

and for chili powder, use cayenne powder.

Storage: Store leftovers, covered in an airtight container for 3-4 days in the fridge. Before serving heat for 1 minute in microwave or cook for 2 mins in saute pan at medium to low heat.

Print Recipe

Instant pot Beetroot Rice | Quick Lunch box recipes

Author: Chili in a pod Cooking Method:Pressure Cooking Cuisine:Indian Courses:Main, Lunch, Dinner Recipe Keys: vegan Vegan V Vegetarian B Beetroot Rice
Difficulty:BeginnerPrep time: 5 minutesCook time (includes pressure cooking): 12 minutesRest time (NPR): 10 minutesTotal time: 27 minutesServings:2 servings

Description

Beetroot Rice / Pulao is a healthy and nutritious one pot meal which can be prepared in 20 minutes. Serve it with raita or vegetable curry.

Ingredients

    • Whole spices

    • Ground spices

Instructions

    Preparation

  1. In a bowl take 1 cup basmati rice, rinse well and soak for 20 mins. Meanwhile, prepare the rest of the ingredients.

    2. Instant pot Method

  2. Set Instant pot to saute mode high, add 2 tablespoon of oil. Once heated, add 1/2 teaspoon cumin seeds, whole masala – bay leaf, cloves, green cardamom and saute for 1 minute.
  3. Add 1/2 cup of chopped onions, saute until golden brown (takes about 2 to 4 mins).
  4. Add 1/2 tablespoon of ginger-garlic paste and saute for 2 minutes or until raw smell goes off.
  5. Now add chopped beetroot, green peas and saute for 2 minutes.
  6. Reduce the heat to low (select saute mode low). Then add in the ground spices – red chili powder, coriander powder and 3/4 tsp salt. Saute for few seconds.
  7. Switch off the heat (press cancel).
  8. Add drained basmati rice, chopped mint, chopped cilantro leaves, 1/4 teaspoon salt, 1 & 1/2 cups water, 1/2 teaspoon lemon juice. Give a quick stir.
  9. Make sure no browning sticking to the pot and submerged all the rice under liquid.

    10. Final Preparation

  10. Close Instant pot with lid, pressure cook at high for 4 mins and allow 10 mins of natural pressure release (NPR).
  11. Then do a quick pressure release.
  12. Carefully open the lid, garnish with roasted cashew nuts and gently fluff up the rice using fork or spatula.

    13. Serving

  13. Delicious Beetroot rice is read. Enjoy it hot with raita or vegetable curry.

Notes & Tips

  • Substitute: If you don’t have whole masala, use 1/4 tsp of garam masala powder. Add it along with other spices in step 3.
  • and for chili powder, use cayenne powder.
  • Storage: Store leftovers, covered in an airtight container for 3-4 days in the fridge. Before serving heat for 1 minute in microwave or cook for 2 mins in saute pan at medium to low heat.
Keywords:Beetroot recipes, Instant pot recipes for beginners, Instant pot vegan, Instant pot vegetarian, Lunch box recipes, Simple Instant pot rice recipes, Toddler meal ideas