Looking for a vibrant and healthy twist on your everyday rice dish? Then look no further than beetroot rice, a stunningly colored and surprisingly flavorful Indian recipe that's both easy to make and packed with nutrients. This delightful dish boasts the earthy sweetness of beetroot perfectly complemented by aromatic spices, creating a culinary experience that's as pleasing to the eye as it is to the palate. Beetroot, a powerhouse of vitamins and antioxidants, adds a beautiful crimson hue and a subtle sweetness that elevates the simple rice to a whole new level.
Forget bland, boring rice! This recipe transforms a staple into a showstopper, perfect for a weeknight dinner or a special occasion. The rich color alone makes it a conversation starter, but the taste will have everyone coming back for seconds. Ready to embark on this culinary journey and create this vibrant and healthy meal? Let's dive into the step-by-step instructions to make your own delicious beetroot rice.
Tools Needed
- Pan
- Gas stove
- Mortar and pestle
Ingredients
- Beetroot: 1 medium, grated
- Rice: leftover or freshly boiled
- Cashew nuts: 7-8
- Desi ghee: 3-4 spoons
- Cinnamon: 1 piece
- Green cardamom: 2
- Cloves: 2
- Black peppercorns: 4-5
- Mustard seeds: 1/2 teaspoon
- Cumin seeds: 1/2 teaspoon
- Ginger-garlic paste: 1-1.5 spoons
- Green chilies: 2 spoons, crushed
- Onion: 1 medium, sliced
- Salt: to taste
- Turmeric powder: 1/4 teaspoon
- Coriander powder: 1/4 teaspoon
- Dry mango powder: 1/4 teaspoon
- Fresh peas: 1/4 cup
- Red chili powder: to taste
- Lemon: 1/2, juiced
- Green coriander: for garnish
Step-by-Step Instructions
Step 1. Preparing the Aromatics and Beetroot
- Crush cinnamon, green cardamom, cloves, and black peppercorns. Remove cardamom peels.
- Heat ghee in a pan and fry cashew nuts until golden brown.
- Add mustard seeds and cumin seeds to the ghee and let them crackle.
- Add ginger-garlic paste, green chilies, and sliced onions. Fry until onions turn brown.
- Add grated beetroot and cook on low flame for 3-4 minutes.
- Add salt, turmeric powder, coriander powder, dry mango powder, and the prepared spice mixture. Cook for 30-40 seconds.
Step 2. Adding Vegetables and Spices
- Add fresh peas and red chili powder. Cook until peas are soft.
Step 3. Combining with Rice
- Add boiled rice and mix well. Cook uncovered on low flame for 3-4 minutes.
Step 4. Finishing and Garnishing
- Add fried cashews, garnish with green coriander, and squeeze lemon juice over it. Mix well and cook for another 30-40 seconds.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Use leftover rice or freshly boiled rice.
- Serve with your favorite raita (yogurt dip).
Nutrition
- Calories: approximately 250-300
- Fat: 10-15g
- Carbs: 40-50g
- Protein: 5-7g
FAQs
1. Can I use frozen beetroot for this recipe?
Yes! Just make sure to thaw it completely and squeeze out any excess water before adding it to the pan. This will prevent your rice from becoming too watery.
2. What if I don't have all the spices listed?
Don't worry! You can adapt the recipe to what you have available. The key spices are turmeric and cumin, but you can omit the others or substitute with similar spices if needed.
3. How can I make this recipe vegan?
This recipe is already naturally vegan! Beetroot rice doesn't contain any animal products.
This beetroot rice recipe is a testament to the vibrant flavors and surprising health benefits of simple ingredients. Enjoy this colorful and delicious dish as a satisfying and nutritious meal, perfect for any occasion. From its stunning presentation to its delightful taste, this recipe is sure to become a new family favorite.