Winter Pulau with Beetroot and Cauliflower

300 grams basmati rice
2 1/2 teaspoons garam masala
Canola oil
Salt
600 grams cauliflower (half a big one), broken into bite-size florets
400 grams raw beetroot, peeled and cut into half-inch cubes
300 grams rutabaga (half a small one), or substitute parsnips or carrots, peeled and cut into half-inch cubes
1 1/4 cups coconut milk
6 cloves of garlic, peeled and roughly chopped
3/4-inch piece of ginger, peeled and roughly chopped
1 green chilli
1 teaspoon ground turmeric
1 large onion, finely sliced
2 handfuls of pomegranate seeds, to top (optional)

Preheat the oven to 425°F.  Wash the rice in a few changes of cold water until the water runs clear, then leave to soak in cold water.
 
In a large bowl, mix the garam masala, 5 tablespoons oil, and 3/4 teaspoon of salt.  Add the vegetables to the bowl and toss to coat.  Spread the vegetables in a single layer on two baking sheets.  Roast for 25 to 30 minutes, until tender and caramelized in places.
 
While the vegetables are cooking, make the sauce for the rice.  Put the coconut milk into a blender with the garlic, ginger, chilli, turmeric and 3/4 teaspoon of salt, then blend until smooth.
 
In a large pan with a tight-fitting lid, heat 2 tablespoons of oil on a medium heat.  Fry the onion for 10 minutes, then add the coconut sauce and cook for 8 minutes, stirring frequently.  Add the drained rice with 1 3/4 cups of freshly boiled water, and bring to the boil.  Put on the lid, turn the heat down to a whisper and cook for 20 minutes, until the rice is cooked through.  Take off the heat, fold through the vegetables, pop the lid back on and leave to steam for 10 minutes.  Sprinkle with the pomegranate seeds, if using.
 
Serves 4.
 
From East by Meera Sodha