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 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4
Author Shireen Sequeira @ www.ruchikrandhap.com
Ingredients
1firmly packed cup gratedraw beetroot * see notes
1cupbrown basmati rice
2-1/2cupsof water
1/2medium sized onionfinely chopped
2fat cloves of garlicminced
1small green chilliminced (adjust to taste)
1/4-1/2teaspoonplain red chilli powder
2tablespoonsfresh corianderchopped
juice of 1 lime
2teaspoonsoil
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.