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Beetroot Chilli Garlic Brown Rice

A delicious, nutritious and visually pleasing bowl of rice is just what you need to break the monotony of everyday cooking!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Shireen Sequeira @ www.ruchikrandhap.com

Ingredients

  • 1 firmly packed cup grated raw beetroot * see notes
  • 1 cup brown basmati rice
  • 2-1/2 cups of water
  • 1/2 medium sized onion finely chopped
  • 2 fat cloves of garlic minced
  • 1 small green chilli minced (adjust to taste)
  • 1/4-1/2 teaspoon plain red chilli powder
  • 2 tablespoons fresh coriander chopped
  • juice of 1 lime
  • 2 teaspoons oil
  • salt to taste

Instructions

  • Wash the rice in 2-3 changes of water. In a pressure cooker bring the 2-1/2 cups of water to a boil and add the washed rice. Don't add any salt. Cover the cooker, place the weight and on full heat cook for 5-6 whistles. Reduce heat completely to a simmer and let the rice cook for 25 minutes. Turn off the heat and let the pressure cooker cool down. When the weight (whistle) comes off easily, open, fluff up the rice with a fork and keep aside.
  • Heat oil in a heavy based kadai/wok or wide based pan. Fry the garlic and green chilli for a few seconds before adding the chopped onions. Fry till they turn translucent.
  • Add the grated beetroot and saute on a medium-high heat for about 2 minutes.
  • Reduce the heat and add the red chilli powder and quickly add the chopped coriander and cooked rice, salt to taste and lime juice. Give it a quick mix. If you want to retain the dual shade of the grains then don't mix too much.
  • Garnish with chopped coriander and serve hot.

Notes

1 medium-large beetroot, peeled and finely grated