Yellow Beetroot Rice
Yellow Beetroot Rice.
Beetroot is sliced into around inch long pieces and cooked in oil along with onion and whole spices. Basmati rice is added to the beetroot and cooked till done. Garnish with cilantro and serve yellow beetroot rice with any raita of your choice.
Makes: around 4 Servings of Yellow Beetroot Rice.
Basmati Rice 2 Cups
Yellow Beetroot 1
Green Chiles 3 – 4
Ginger Garlic Paste 1 tsp
Coconut Milk 2 Cups
Salt to Taste
Cilantro few Leaves
Cinnamon 2 inch Long Stick
Green Cardamom 2
Bay Leaf 2
Oil 2 tsps
Method of preparation:
Peel, remove ends, wash and chop the yellow beetroot into inch long slices.
Peel and slice the onion.
Remove stems, wash and slice the green chiles.
Wash and soak the basmati rice in a cup of water for around half hour.
Heat oil in a rice cooker, add all talimpu ingredients in order.
When cloves are plump, add sliced onion and green chiles.
Fry till onion turns translucent, add ginger garlic paste.
Fry briefly, stir in beetroot pieces.
When beetroot pieces are half cooked, stir in soaked rice along with water, coconut milk and salt.
Cook covered till rice absorbs all the water and is completely cooked.
Fluff the beetroot rice and adjust salt if necessary.
Garnish with cilantro and serve yellow beetroot rice with any raita of your choice.
Notes: Grind grated coconut with warm water into smooth paste and run it through the sieve or a muslin cloth for the coconut milk.
Suggestions: You can also use regular beetroot in place of yellow beetroot. Double the amount of whole spices if they are old stock.
Variations: You can add finely chopped cilantro or mint just before serving.
Other Names: Yellow Beetroot Rice.