Beetroot Rice
Beetroot Rice is a colorful and nutritious dish made by cooking rice with grated or diced beetroot, giving it a vibrant pink hue. Flavored with spices like cumin and curry leaves, along with onions and vegetables, it offers natural sweetness and earthiness. Often garnished with fresh coriander, Beetroot Rice is a healthy and flavorful option for vegetarian meals.
Ingredients
- 1 Cup Basmati rice
- 1 Medium beetroot, peeled and grated
- 1 Large onion, finely chopped
- 2 Cloves garlic, minced
- 1 Green chili, slit
- ½ Cup Peas (optional)
- 1 Large tomato, chopped
- ½ teaspoon Turmeric powder
- ½ teaspoon Red chili powder
- 1 teaspoon Garam masala
- ½ teaspoon Cumin seeds
- 2 tablespoon Oil
- 2 Cup Water
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Preparation
- First rinse your basmati rice under cold water until the water runs clear Then, soak it for 15-20 minutes. After that, drain the rice and set it aside.
- Next, peel and grate the beetroot. Also, chop the onion, tomato, and garlic. Don’t forget to slit the green chili for that extra kick of flavor!
Cooking
- Now, heat some oil in a large pan over medium heat. Add the cumin seeds and let them pop for a few seconds.
- After that, toss in the chopped onion and sauté until it’s soft and translucent. Then, stir in the minced garlic and green chili, cooking for another minute.
- Next, add the grated beetroot and cook for 5 minutes, stirring occasionally. Then, mix in the chopped tomato, turmeric, red chili powder, and garam masala. Stir everything until the tomatoes soften and the oil begins to separate.
- If you're using peas, throw them in now and cook for another 2 minutes. Then, gently fold in the drained rice into the beetroot mixture.
- Pour in 2 cups of water, add salt, and bring it to a boil. Once it’s bubbling, reduce the heat to low, cover with a lid, and let it simmer for 15-20 minutes until the rice is cooked and the water is absorbed.
- Remember: Don’t stir too much to keep the rice fluffy and not mushy. Once cooked, turn off the heat and let it sit for 5 minutes. Finally, fluff it up with a fork.
Serving
- Garnish with freshly chopped coriander leaves. Serve Beetroot rice recipe hot with raita, curry, or enjoy it on its own!
Notes
Variations of Beetroot Rice
1. Beetroot Pulao: Not only does adding bay leaves, cinnamon, and cloves infuse extra flavor, but incorporating peas, carrots, and beans makes this dish heartier and more satisfying! 2. South Indian Style: By all means, mix in tamarind, curry leaves, and coconut to bring a tangy, nutty twist to your Beetroot Rice, thus transforming it into a truly unique and flavorful dish! 3. Beetroot Rice with Lentils: As a result, adding cooked lentils (dal) not only provides a protein boost but also makes this meal wholesome and filling!Tips for Making the Perfect Beetroot Rice
1. Perfect Texture: For fluffy rice and perfectly cooked beets, cook on low heat and don’t overmix. This keeps everything tender, but not mushy! 2. Keep the Color Intact: To keep the beetroot's vibrant red color, use fresh beets and cook on medium heat. This way, the color stays bright! 3. Balancing Sweetness 🍬: Beetroot can be sweet, so balance it out with spices like cumin and a squeeze of lemon juice or tamarind. This creates the perfect tangy flavor!Nutrition
Nutrition Facts
Beetroot Rice
Amount per Serving
Calories
900
% Daily Value*
Fat
35
g
54
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
8
g
Monounsaturated Fat
20
g
Sodium
800
mg
35
%
Potassium
900
mg
26
%
Carbohydrates
160
g
53
%
Fiber
10
g
42
%
Sugar
7
g
8
%
Protein
20
g
40
%
Vitamin A
700
IU
14
%
Vitamin B1
0.2
mg
13
%
Vitamin B2
0.3
mg
18
%
Vitamin B3
3
mg
15
%
Vitamin B5
0.5
mg
5
%
Vitamin B6
0.4
mg
20
%
Vitamin C
20
mg
24
%
Vitamin E
1
mg
7
%
Vitamin K
10
µg
10
%
Calcium
60
mg
6
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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