Beetroot Rice

Prep Time: 20 min
Cooking Time: 40 min
Serves: 3 to 4

Ingredients

1. Raw rice - 1 cup
2. Beetroot (cooked & grated) - 1 small sized
3. Onion (finely chopped) - 3 medium sized
4. Garlic cloves (finely chopped) - 6 to 8
5. Fresh/frozen green peas - 1/4 cup
6. Fresh/frozen sweet corn kernels - 1/4 cup
7. Salt - to taste

For seasoning

1. Vegetable oil - 2 tbsp
2. Ghee - 1 tbsp
3. Mustard seeds - 1 tsp
4. Cumin seeds - 1/4 tsp
5. Split urad dhal - 2 tsp
6. Bengal gram dhal - 2 tsp
7. Curry leaves - few

Other spice powders

1. Turmeric powder - 1/4 tsp
2. Cumin powder - 1/4 tsp
3. Coriander powder - 3/4 tsp
4. Sambhar powder - 1 tsp
5. Red chilly powder - 1 tsp
6. Garam masala powder - 1 tsp
7. Aamchur powder - 1/2 tsp

For extra flavor & taste

1. Roasted & peeled peanuts (coarsely crushed) - 2 tbsp
2. Sesame seeds (dry roasted, cooled & pounded) - 2 tsp

For garnishing

1. Cilantro (finely chopped) - 1 tbsp
2. Mint leaves - few

Method
To cook rice

1. Soak raw rice in water for about 20 min; drain water.
2. Wash rice well in water for about 5 to 6 times & drain water.
3. Add two and a quarter cups of water & pressure cook rice for about 3 to 5 whistles.
4. Give a standing time to the pressure cooker before opening the lid.
5. Spread rice in a wide plate & allow to cool.

To cook beetroot

1. Peel & wash beetroot well in water.
2. Slice in to two halves & pressure cook for 2 whistles; need not add water.
3. Give a standing time to the cooker for about 10 min before opening the lid.
4. Cool & grate cooked beetroot; set aside.

To prepare beetroot rice

1. Heat oil, ghee in a wok/kadai, add mustard seeds & let it splutter.
2. Add cumin seeds, split urad dhal, bengal gram dhal, curry leaves & saute for a min or two.
3. Add finely chopped onion & garlic; saute until golden brown.
4. Add green peas and corn kernels; saute in medium flame for 3 min.
5. Add grated beetroot & salt; saute in high flame for 3 min so that the mixture becomes fairly dry.
6. Reduce flame to medium; add rest of the spice powders & saute for 2 min.
7. Reduce flame to low & cook for about 6 min.
8. Add coarsely crushed peanuts & pounded sesame seeds; saute for 2 min in medium flame; reduce flame to low & cook for 3 min.
9. Add cooked & cooled rice; combine well.
10. Adjust salt, sour & hot taste as desired.
11. Cover rice with lid & cook in low flame for about 3 min; open lid & combine well.
12. Garnish with finely chopped cilantro & mint leaves.
13. Serve hot with beetroot raita (trust me; it tasted gr8) or any other raita of you choice.

NOTE

• Quantity of water required for cooking the rice depends on the quality of rice used.
• Do not use a medium sized or large sized beetroot as it imparts rich color to the rice.