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Beetroot Rice

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Beetroot Rice is a colorful and nutritious one-pot meal made by sautéing grated beetroot with spices and mixing it with cooked rice. Packed with fiber and antioxidants, it’s a wholesome and flavorful dish perfect for any meal.

Ingredients

  • 2 cups cooked rice (preferably cooled or day-old)
  • 1 cup beetroot, grated or finely chopped
  • 2 tablespoons oil or ghee
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 6–8 curry leaves (optional)
  • 1–2 green chilies, slit or chopped
  • 1 medium onion, thinly sliced
  • 1 teaspoon ginger-garlic paste
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala or coriander powder
  • Salt to taste
  • 1 teaspoon lemon juice (optional)
  • 2 tablespoons chopped fresh coriander leaves (for garnish)

Instructions

  1. Heat oil or ghee in a pan over medium heat.
  2. Add mustard seeds and cumin seeds. Let them splutter.
  3. Add curry leaves and green chilies. Sauté briefly.
  4. Add sliced onions and sauté until soft and golden brown.
  5. Stir in ginger-garlic paste and cook until the raw smell disappears.
  6. Add grated or chopped beetroot and sauté for 5–7 minutes until slightly tender.
  7. Add turmeric powder, red chili powder, garam masala, and salt. Mix well and cook until the beetroot is fully cooked.
  8. Add the cooked rice and mix gently until the rice is evenly coated with the beetroot mixture.
  9. Cook for another 2–3 minutes. Turn off the heat.
  10. Finish with lemon juice if using, and garnish with coriander leaves. Serve hot or warm.

Notes

  • Use day-old rice for best texture and to prevent clumping.
  • Adjust spices to your taste for a milder or spicier version.
  • For added crunch and protein, mix in roasted nuts or paneer.
  • Beetroot puree can be used, but grated beetroot adds better texture.
  • Pairs well with curd, raita, or a simple curry.

Nutrition

Find it online: https://thefamilycooking.com/beetroot-rice/