Start the instant pot in sauté mode and heat it. Add ghee, cumin seeds and whole spices and sauté them for 30 seconds until the cumin seeds change color.
Add the sliced onions, ginger, garlic and sauté for 3 minutes.
Add the beets, green peas and spices. Mix well.
Add the rice and water to the pot. Stir the ingredients in the pot. Close the lid with vent in sealing position.
Change the instant pot setting to manual or pressure cook mode for 4 minutes at high pressure.
When the instant pot beeps, do a 10 minute NPR. This means let the pressure release naturally for 10 minutes, then release the pressure manually.
Add the lemon juice and fluff the rice.
Beet Pulao is ready. Enjoy with homemade yogurt or raita.
Follow the same steps in a large pot on medium-high flame. Add the rinsed rice and water to the pot. For stovetop method, increase the amount of water to 2 cups for each cup of rice.
Bring to a boil, then simmer, cover and cook on low heat until the rice is cooked and all the water is absorbed. (If using a stovetop pressure cooker, cook for 1 whistle)
Fluff the rice with a fork. Add lemon juice and enjoy the pulao!
Whole Spices: Adding whole spices is optional. You can enjoy this beet pulao even if you don't have all the whole spices in your pantry.Veggies: I added green peas along with the beets, as that is what I had at hand. Other possible options to add are potatoes, bell peppers, carrots and edmame.