One-Pot Turmeric Golden Beet and Dill Rice

Name: One-Pot Turmeric Golden Beet and Dill Rice
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ cups (300 g) basmati rice, rinsed, rinsed under cold water until water runs mostly clear; 2 whole (250 g) golden beets, medium, peeled and cut into ½-inch cubes; 2¾ cups (650 ml) vegetable broth; ¾ teaspoon (4½ g) ground turmeric; 2 tablespoons (30 ml) extra-virgin olive oil; ½ whole (75 g) yellow onion, small, finely diced; 2 cloves (10 g) garlic cloves, fresh, minced; ½ cup (12 g) fresh dill, packed, finely chopped; to taste sea salt; to taste freshly ground black pepper; 3 pods (3 whole) green cardamom pods, lightly crushed (optional); ½ tablespoon (7 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

A vibrant, earthy pilaf that combines tender golden beets, fragrant basmati rice, and warm turmeric in a single pot. The dill adds a subtle anise-like freshness that brightens the sweetness of the beets. This is a vegetarian side dish with deep golden color and complex flavor, ready in under 45 minutes.

Prep: 10 min
Cook: 22 min
Wait: 10 min
Total: 42 min
Makes: 4 servings (about 1 cup each)

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Steps

Before you start

Rinse basmati rice under cold water until the water runs mostly clear
Peel and dice golden beets into ½-inch cubes (wear gloves to avoid staining your hands)
Have vegetable broth at a simmer on a side burner or heat it while you prep

1
Sauté aromatics
- Heat olive oil in a medium saucepan (3–4 quart) over medium-high heat.
- Add diced onion and cook for 2–3 minutes, stirring occasionally, until softened and just beginning to turn golden at the edges.
- Add minced garlic and stir constantly for 30 seconds until fragrant.
- If using cardamom, add it now and stir for another 15 seconds.
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Ready when: Onion is softened and garlic is fragrant
Tip: Don't let garlic brown, or it will taste bitter.
2
Toast spices with rice
- Add turmeric and rinsed rice to the saucepan.
- Stir constantly for 1–2 minutes, coating the rice evenly in oil and turmeric.
- The rice grains should glisten and the turmeric should become more fragrant.
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Ready when: Rice is coated in oil, turmeric is fragrant, and grains have a slight sheen
Tip: Toasting the rice and spices deepens their flavor and prevents gummy pilaf.
3
Add beets and broth
- Pour in 2¾ cups (650 ml) vegetable broth and add the cubed golden beets.
- Stir to combine and bring to a boil over medium-high heat, about 2 minutes.
- Season with a pinch of sea salt and black pepper.
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Ready when: Liquid reaches a rolling boil
Tip: Adding beets now allows them to soften while the rice cooks without becoming mushy.
4
Cover and simmer
- Reduce heat to low, cover the saucepan with a tight-fitting lid, and cook for 15–18 minutes without lifting the lid.
- The rice should absorb most of the liquid and the beets should become tender.
- Listen for a slight hissing sound that gradually fades as liquid is absorbed.
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Ready when: Rice is tender, beets are fork-tender, and liquid is mostly absorbed
Tip: Resist the urge to lift the lid—steam is crucial for cooking the rice evenly.
5
Rest and finish
- Remove from heat and keep the lid on for 5 minutes to allow the rice to finish steaming and any remaining moisture to be absorbed.
- Remove the lid, fluff the rice gently with a fork, breaking up any clumps.
- Fold in the chopped fresh dill and add a squeeze of lemon juice (if using).
- Taste and adjust seasoning with additional salt and pepper as needed.
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Ready when: Rice is fluffy and flakes easily with a fork; dill is evenly distributed
Tip: Use a fork to fluff, not a spoon, which can break the delicate rice grains.

Good to know

Tips

Golden beets are naturally sweet and earthy. If you can't find them, red or striped beets work, but expect a deeper color and slightly earthier flavor.
Toast the rice and spices together before adding liquid—this is the key to nutty flavor and separated grains instead of a mushy pilaf.
Don't skip the 5-minute rest after cooking. It allows the rice to firm up slightly and become fluffier.
Fresh dill is essential for this dish; dried dill loses its delicate flavor. If you must use dried, use ½ teaspoon, added during Step 3 so the heat releases its oils.

Make ahead

You can prepare the rice up to 1 day ahead. Let it cool completely, then store in an airtight container in the refrigerator. Reheat gently in a microwave or covered saucepan over low heat with a splash of broth or water to restore moisture.

Storage & reheating

Room temperature: not recommended for more than 1 hour. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave with a little water.

Substitutions

fresh dill, packed → Fresh cilantro or parsley. Cilantro adds a bright, citrusy note; parsley is more neutral. Use the same amount.
golden beets, medium → Red or striped beets. Red beets will color the rice pink or magenta; striped beets create a marbled effect. The flavor remains slightly earthy and sweet.
basmati rice, rinsed → Jasmine rice or long-grain white rice. Jasmine rice is slightly more fragrant; long-grain white rice will be a bit less aromatic but will cook in the same time.
vegetable broth → Chicken broth or water with 1 teaspoon of salt. Chicken broth adds a light savory depth; plain salted water works fine but will be less flavorful.