Tuesday, 1 January 2013

Beetroot Rice...marching to the beet

Beetroot Rice...I have to thank my friend 'N' for introducing me to beetrootshe did what my mom had spent years trying and failedtill  a few months back I had never eaten this veggie...and then I saw N’s beetroot raita , her kids call it "Barbie  Pachadi " and I just had to trylong story short...since then twice a week in raita, cutlets or  juiceand today while the rest of the world was going out to have their New Year Brunch, I was snuggled in bed, in front of the TV and enjoying my first healthy meal of the year J

Beetroot Rice


  • Basmati rice, washed and soaked for half an hour, 1 cup
  • Beetroot, grated, 1 medium
  • Onions, thinly sliced, 2 medium
  • Green chilies, diagonally cut, 3
  • Ginger, paste, 1 tsp
  • Garlic, paste, 1 tsp
  • Green cardamom,2-3
  • Cinnamon, abt an inch
  • Cloves,3-4
  • Black peppercorns, 4-5
  • Bay leaf,2
  • Cumin seeds, 1 tsp
  • Red Chili powder, 1 tsp
  • Coriander powder, 1 tsp
  • Salt, to taste
  • Lemon Juice, 1 tbsp
  • Water, 2 cups ( I know double the water is standard but we do it till about 1 ½ cms above the level of rice+ veggies, called “ek pota” in Punjabi – so do whatever has been working for you)
  • Oil,1 tbsp
  • Ghee, 1 tsp (optional)


Heat a deep pan with the oil and ghee. Add the cumin seeds, bay leaf, cardamom, peppercorns, cloves and cinnamon. Sauté for a minute. 

Next add in the thinly sliced onion and slit green chilly. Fry till the onions start turning light brown. 

Add in the ginger and garlic pastes, followed by grated beetroot and all the spice powders. Mix well and let it cook for a minute.

Add the drained rice and lemon juice. 

Mix lightly so that the masala coats the rice, add water and increase the flame. 

Once the water comes to boil, reduce the flame to low again, cover and cook till water dries up. 

Once done, take it off heat and let it remain covered  for another 5-10 minutes. 

Fluff up the rice with a fork and serve as is or with Plain Yogurt or Raita.