Beetroot Rice

Method

1. 1

   Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.

2. 2

   Prepare beetroot: Peel 2 medium beetroots and grate finely — about 1 cup grated beetroot.

3. 3

   Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 1 sprig curry leaves, a pinch of asafoetida and 2 green chillies. Fry 30 seconds.

5. 5

   Fry grated beetroot: Add grated beetroot to the tempering. Season with salt and half tsp turmeric.

6. 6

   Cook beetroot: Cook on medium heat 5-6 minutes stirring until beetroot softens and all moisture evaporates.

7. 7

   Add spices: Add half tsp red chilli powder and 1 tsp coriander powder. Fry 1 minute.

8. 8

   Add rice: Add cold cooked rice. Fold gently with a flat spatula.

9. 9

   Mix evenly: Fold until rice turns a beautiful deep magenta-pink colour throughout.

10. 10

    Serve: Adjust salt. Beetroot rice is visually stunning and nutritious. Serve with raita and papad.