Beetroot Pulao

Rice is a staple in my kitchen as it is in many kitchens around the world, and accordingly, one can never have enough recipes for this most versatile and delicious of grains. If you enjoy Indian-themed meals as much as I do, you'll want to try this vegetable-laden pulao that goes well with any variety of Indian dishes. Although I call it beetroort pulao because of the color that beets lend to the rice, it features cauliflower, carrots and peas, along with aromatic spices and fresh herbs, in adddion to the beets. This dish is packed with plenty of nutrients and fresh flavours.

Beetroot Pulao

Recipe by Lisa Turner
Cuisine: Indian
Published on July 9, 2025

Colorful rice dish cooked with beets, cauliflower, carrots, green peas, and an array of aromatic spices

Preparation: 25 minutes
Cooking time: 35 to 40 minutes

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Ingredients:

1 cup uncooked basmati rice
2 tablespoons olive oil or ghee
1 teaspoon cumin seeds
1 teaspoon brown mustard seeds
1-inch piece of cinnamon stick
4 whole cloves
2 black cardamon pods, slightly crushed
handful of dried curry leaves
1 small onion, diced
1 to 2 fresh red or green chilies, seeded and minced
1 clove garlic, minced or crushed
1/2-inch fresh ginger, minced or grated
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
3/4 cup cauliflower, cut into 1/2-inch pieces
1 small carrot, diced
1 small beet, diced
1/2 cup green peas, fresh or frozen
1/4 cup fresh cilantro, chopped
2 teaspoons dried mint
1/2 teaspoon sea salt or to taste
juice from 1 lemon (3 tablespoons) (optional)

Instructions:

Rinse the rice in a strainer, then soak for in cold water for at least 1 hour. Drain and let air dry in the strainer for 20 to 30 minutes.
In a large saucepan, heat the oil or ghee over medium heat. When hot, add the cumin seeds, mustard seeds, cinnamon stick, cloves, and cardamon pods. Stir until the mustard seeds turn grey and begin to splutter and pop, 30 to 60 seconds. Add the curry leaves, stir once, and then add the onion. Sauté until the onion softens and turns golden, about 8 minutes. Stir in the chilies, garlic, and ginger, and cook for another minute or two. Toss in the turmeric, ground coriander, and cumin, and cook for another minute.
Now add the cauliflower, carrot, and beet. Stir for 5 minutes, then stir in the green peas, cilantro, mint, and rice. Pour in 1 3/4 cups of water and add the salt. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes or until the liquid is absorbed.
Remove from heat and let sit for 5 minutes. Pour in the lemon juice if using, fluff with a fork, and serve hot.

Makes 4 to 6 servings