Wednesday, July 13, 2011

Beetroot Rice

Beetroot 1 Medium
Green Peas 1/2 Cup
Steamed rice 1 cup
Onion 1
Red Chilli Powder 1/2 tsp
Green Chiles 2 – 3
Ginger 1 inch Piece
Garlic 2 cloves
Cumin Seeds 1/4 tsp
Cardamom 1
Cinnamon 1 inch Long Stick
Bay Leaf 1
Coriander few Springs
Lemon Juice 1 tsp (optional)
Salt to taste
Oil 2 tbsp

Boil green peas and keep aside.
Wash, peel, remove ends and grate the beetroot.
Remove stems, wash and slice the green chiles.
                                          Peel, remove ends, and finely chop onion.
Peel and mince the ginger and garlic cloves.
Wash, remove hard stems and finely chop coriander leaves.
Heat oil in a pan, add cumin seeds,  cardamom, cinnamon and bay leaf.
Fry for few seconds or until cumin seeds change color.
Add finely chopped onion and fry till onion turns translucent.
Stir in ginger, garlic and green chillies.
Fry for few seconds, add grated beetroot, red chilli powder and salt.
Cook covered on low flame till beetroot is cooked a little.
Now add green peas and steamed rice and mix well.
Garnish with coriander leaves.
Serve hot beetroot rice with any raita of your choice.


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