Asian, Indian
Total Time
40 mins
4
– 1 cup Rice I used Sona Masoori – 2 cups Beetroot Grated / About 3 medium – 1 Onion thinly sliced – 2 Green chilies – 1 teaspoon Ginger garlic paste – 1 teaspoon Cumin seeds – 1 teaspoon Fennel seeds / saunf – ½ inch Piece Cinnamon – 2 Cardamom – 1 small Bay leaf – 1 teaspoon Dhania jeera powder – as needed Salt – 1 tablespoon Oil
– Cook the rice and let it cool down. Make sure that the rice is not mushy. Leftover rice works great as well. – In a pressure cooker, cook the whole beetroots for about 3 whistles. When the pressure goes down, peel the skin off the beets like you would do the potatoes. This is the easiest way to cook and peel the beets. Then using a coarse grater, grate the beets and keep them aside.
– Heat oil and add the cumin seeds, fennel seeds, cinnamon, cardamom, and bay leaf. – Add the sliced onions and green chilies and sauté until translucent. Then add the ginger-garlic paste and fry for 30 seconds.
– Add the grated beetroot, dhania jeera powder, and salt needed and cook the mixture for 3-4 minutes. Since the beets are already cooked, we just need to cook until the excess moisture dries out. – Add the cooked rice and mix gently to combine. Check for salt and adjust if needed.