Beetroot Rice

This is a fail proof lunchbox recipe which goes great with any kind of Raita.It has a lovely aroma and tastes great with the dry fruits and nuts and the spices.

Pack this into your lunchbox or have it hot at home when you want a quick meal.

Preparation Time – 30 minutes

Makes – 3-4 servings

INGREDIENTS

3 cups Basmati Rice

1 1/2 cups grated Beetroot

Salt to taste

1 tsp Red Chili Powder

1 1/2 tsp Coriander Powder(Dhania)

1 1/2 tsp Cumin Seeds(Jeera)

2 tbsp Oil/Ghee

6-8 Cashewnuts

10-12 Raisins

2 Bay Leaves

1 Star Anise

2 Cardamom Pods(Elaichi)/1 tsp Cardamom Powder

2 Black Cardamoms(Badi Elaichi)

2-3 Cloves

METHOD

Soak rice for 30 minutes.Steam/cook by absorption method till done.Spread out on a plate to cool.

Heat Oil on medium heat in a skillet and add the Bay Leaves,Cardamom Seeds/Powder,Cloves and Star Anise.When the lovely aroma emanates add the Cumin Seeds.When they turn a little brown add the Cashewnuts and Raisins.Fry till the Raisins plump up and the nuts are golden brown.

Now add the grated Beetroot.Sprinkle salt,Red Chili Powder and Coriander Powder.Mix well and cook for 2-3 minutes.

Add the cooked rice and mix very well to amalgamate.Cover and cook on very low heat till the spices lend their unique flavor to the rice and the grains take on the beautiful color of the Beetroot.

Cool slightly and serve with Raita.

NOTE – Chopped freshCoriander Leaves can be sprinkled on top to lend a better flavor to the Rice.