Beetroot Rice

How to Prepare

1. Rinse 5 cups of basmati rice thoroughly under running water until the water runs clear.
2. Cook the rice in a pressure cooker or rice cooker with 10 cups of water and a pinch of salt. Set aside to cool.
3. Heat 4 tablespoons of ghee or oil in a large pot over medium heat.
4. Add 2 teaspoons of mustard seeds and let them splutter.
5. Add 2 teaspoons of cumin seeds
6. 4 green chilies (slit), and 20 curry leaves. Sauté for 1 minute.
7. Add 2 cups of finely chopped onions and sauté until golden brown, about 5 minutes.
8. Add 5 cups of grated beetroot and mix well. Cook for 8-10 minutes until the beetroot softens.
9. Add 2 teaspoons of turmeric powder
10. 2 teaspoons of garam masala, and salt to taste. Mix well.
11. Add the cooked rice to the pot and gently mix to combine all ingredients evenly.
12. Cook on low heat for 5 minutes to allow flavors to meld. Stir occasionally to prevent sticking.
13. Garnish with 1 cup of chopped coriander leaves and 1 cup of roasted cashews (optional).
14. Serve hot with raita or yogurt on the side.