Beet Root Rice
By: Jahnaviu
Published: Thursday, March 3, 2011 - 9:30pm

Ingredients




1 Large beet root, peeled and grated
1 cup Cooked Rice (preferably Basmati)
1/2 cup Carrots& Peas (frozen)
4 Green chilies, split lengthwise
1 inch Piece of Ginger, chopped finely
1/8 cup Fried onions
1 tablespoon Vangibhath powder
5 Curry leaves (optional)
1 teaspoon Mustard
1 teaspoon Cumin
1 tablespoon Black Gram dal (optional)
4 tablespoons Vegetable oil
Salt as needed

Preparation

1 Cook rice with little less water than normal so that it separates individual grains. After the rice is done, separate it with a wooden spatula and add a tbsp oil to avoid sticking. 2 Heat oil in a saucepan, add mustard and cumin seeds, when they splatter, add the gram dal and stir until it is golden brown (1-2 min). Add green chilies and ginger. 3 Stir for 1 minute and add grated beet root and ½ tsp salt. Mix well and place the lid and cook for 4-5 minutes. 4 Add another tsp of salt and cooked rice in portions mixing it with the spices until it is uniform. Mix in fried onions, frozen carrots & peas and vangihbath powder. Stir well and cook for 3-4 minutes. 5 Serve it hot garnished with fresh coriander.

About


This is an easy vegetarian dish to prepare for dinner. I love this dish because it's a great way to eat beets. It's really flavorful and filling.