Cooked fluffy rice fried in ghee with grated beetroot, thinly sliced green beans, garlic, chili flakes, and cashew nuts. This pulao is aromatic, easy to prepare, and delicious—an excellent way to use leftover rice and ideal for lunch boxes or a simple meal plan.

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What Ingredients are Needed?

Cooked Basmati Rice- Cooked basmati rice works best for this recipe. You can use cold leftover rice or hot fresh rice.

Grated Beetroot - I have used fresh, grated beets for this recipe.

Finely chopped Green beans - To add some greens to this recipe, I am using finely chopped green beans. They are delicious in this pulao.

Chopped Garlic - Who doesn't love garlic flavor? This makes the rice super flavorful.

Cashew Nuts - I have used roasted cashews in this recipe. They add much-desired crunch and taste to this recipe.

Ghee/Oil - I have used ghee, but for a vegan option, feel free to use any of your preferred cooking oils.

Cumin seeds, Salt, and Red Chili Powder enhance the taste of this simple pulao.

How to cook this?

Straightforward recipe for cooking this pulao. Unlike the others, this pulao is made from cooked rice combined with all the other ingredients.

Take a hot pan with some ghee. Add cumin seeds and let them splatter. Add chopped garlic and saute till it looks golden. Add Grated beetroot and chopped green beans to it.

Now add cooked rice, roasted cashew nuts, Red Chili Flakes, and salt to it. Mix nicely and enjoy.

Serving suggestion,

Serve alongside some raita, chutney, or a salad. You can also serve with some of the delicious sides, such as Paneer Curries, Aloo Curries, and Dal.

Is there any variation of this pulao?

-Add lots of other veggies to make it a vegetable beetroot pulao.

-Add paneer to make it a paneer beetroot pulao.

-Skip all the veggies to make it a simple beetroot pulao.

Add South Indian tempering to make South Indian-style Beetroot Pulao/Rice.

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