Thursday, November 29, 2007

Beetroot Rice

Beetroot was the most hated vegetable in our house when we were kids. My mother would use all her tricks to make us eat it and we used to try our maximum best to avoid eating it. She had almost given up hope when one of our newly moved in neighbor gave her this wonderful recipe and ever since it’s been one of my favorites. It’s easy to make and a pleasure to your taste buds. Just try it out to taste the proof.

Serves about 3-4 people

Time taken – 20 to 25 minutes
Ingredients Used:
1 large onion
1 medium beetroot
½ a cup of peas (frozen or fresh, both will do)
½ tsp ginger & garlic paste
2 tsp garam masala powder (preferably MTR brand)
5 to 6 green chillies slit
½ tsp jeera
1 big cup of basmati rice
½ a cup of chopped coriander leaves
juice of 1/2 lemon
salt to taste
2 to 3 Tsp oil
2 Tsp ghee

Method of preparation:

Wash the beetroot and peel it to remove the outer skin. Then chop it into small cubes and keep aside. Soak the basmati rice for about 10 minutes, then drain. Heat ghee in a cooker and fry the basmati rice till it becomes white, then add the beetroot pieces and the peas and fry for a minute. Now add 2 big cups of hot water and salt to this and pressure cook on high flame. After 1 whistle, lower the flame to medium and cook for 3 minutes. Once the cooker cools, open the lid and let this mixture cool down to room temperature. While the rice cools, heat the oil in a wok and add jeera. Once it starts to crackle, add Ginger & Garlic paste as well as the slit green chillies and fry for a few minutes. To this add the onions and fry till they turn translucent. Now add the garam masala powder and fry for a minute. To this add the already cooked rice, beetroot and peas mixture and mix . Taste for salt and add accordingly. Now add the juice of freshly squeezed half a lemonand mix well, Garnish with coriander leaves and serve.

Note: Tastes well with onion or tomato raita.

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