On a busy weekday morning, I packed this for my kids lunch box. This is easy to make and gets ready in minutes.
Ingredients:-
Rice - 1 cup
Beetroot- 1 big
Onion - 1 large
Garlic - 3-4 nos
Kashmiri chilli powder - 1/2 tbsp
Coriander powder - 1tbsp
Refined oil - 1tbsp
Ghee - 1tbsp
Cumin seeds - 1tsp
Salt - to taste
Preparation:-
In a vessel wash rice and add 2.5 cups of water. Cook rice with the amount of water you cook usually. Close the vessel with a lid. Wash beetroot thoroughly and chop off the top portion which is rough. Place it on top of the lid. Put this in a pressure cooker filled with water. When the steam lets out, put the weight on and cook for 3 whistles. In the meantime, chop onion fine and set aside. Chop the garlic as well.
After the pressure subsides, take the beetroot and remove the skin. Grate the beetroot and set aside.
In a kadai, add oil and ghee and when its hot, add cumin seeds to it. When they splutter, add the chopped garlic followed by onion and fry till the rawness goes off. Add the masalas - chilli powder, coriander powder and fry it without burning it. Now add the beetroot along with salt and fry till the beetroot is mixed with the rest of the ingredients. Now add the rice and give a quick mix, check salt and add more if required.
Since, I was making this for my kids, I did not use much of masala like cinnamon, elaichi etc. and chopped most of the ingredients fine as my kids are fussy vegetable eaters.
Ingredients:-
Rice - 1 cup
Beetroot- 1 big
Onion - 1 large
Garlic - 3-4 nos
Kashmiri chilli powder - 1/2 tbsp
Coriander powder - 1tbsp
Refined oil - 1tbsp
Ghee - 1tbsp
Cumin seeds - 1tsp
Salt - to taste
Preparation:-
In a vessel wash rice and add 2.5 cups of water. Cook rice with the amount of water you cook usually. Close the vessel with a lid. Wash beetroot thoroughly and chop off the top portion which is rough. Place it on top of the lid. Put this in a pressure cooker filled with water. When the steam lets out, put the weight on and cook for 3 whistles. In the meantime, chop onion fine and set aside. Chop the garlic as well.
After the pressure subsides, take the beetroot and remove the skin. Grate the beetroot and set aside.
In a kadai, add oil and ghee and when its hot, add cumin seeds to it. When they splutter, add the chopped garlic followed by onion and fry till the rawness goes off. Add the masalas - chilli powder, coriander powder and fry it without burning it. Now add the beetroot along with salt and fry till the beetroot is mixed with the rest of the ingredients. Now add the rice and give a quick mix, check salt and add more if required.
Since, I was making this for my kids, I did not use much of masala like cinnamon, elaichi etc. and chopped most of the ingredients fine as my kids are fussy vegetable eaters.
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