Beetroot rice is a colourful, nutrient-rich, and flavoursome dish, giving a vibrant touch to any meal. This recipe, combining cooked rice and grated or pureed beetroot, brings out the earthy sweetness of beets through aromatic spices that come out as a colourful and wholesome rice preparation. The natural colour of the beetroot infuses the rice with a deep shade of red and is as beautiful as it is tasty. Beetroot Rice is prepared by cooking, preferably basmati rice, and letting it cool. Meanwhile, oil in a pan with finely chopped onions, garlic, and green chillies is heated. Pureed or grated beetroot is added to the mixture, saut ed further, and gets soft, releasing its sweet aromas. Then, there is the subtlety of spiced flavours using cumin seeds, garam masala, turmeric, and coriander powder to enhance the flavours of the beetroot into a mild savoury kick. Now add cooked rice towards the end and mix gently to get the rice coated with the colour and flavour of the beetroot. Taste and check for salt. Garnish with chopped cilantro leaves. This beetroot rice recipe is relatively quick, easy to make, and nutritious, with the beetroot content full of vitamins and minerals. Suitable for a healthy lunch or dinner, it combines with raita, curry, or a simple side salad. The earthy sweetness of the beetroot, along with the spice and rice, makes for a comforting meal at any time.

• 2 cup rice
• 1 tsp ghee
• 2 beetroot
• 2 onion
• 2 tbsp refined oil
• 1 tbsp mustard seeds
• 2 tsp cumin seeds
• 2 sprig curry leaves
• 2-3 dried whole red chilli
• 1 tsp urad dal
• 1 tbsp toor dal
• Asafoetida
• Salt
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tbsp sambhar powder

• If you're in the mood for something vibrant, nutritious, and full of flavour, this beetroot rice recipe is precisely what you need. Start by taking two cups of regular rice—any kind you have on hand—and wash it thoroughly with water until the water runs clear and the starch is mainly removed.
• Soak the rice for about 30 minutes to allow it to cook more evenly.
• While the rice is soaking, get your pressure pan ready.
• Add the soaked rice to the pan with two cups of water, a teaspoon of salt, and a teaspoon of ghee. Close the lid and cook for about 7-8 minutes or until you hear three whistles from the pressure cooker.
• Once done, let the pressure release naturally before opening the lid.
• Fluff the rice with a fork to ensure it's light and separated, and set it aside.
• While the rice is cooking, it's time to prep the beetroot. Peel two medium-sized beets and grate them. Also, chop two medium onions lengthwise, as they'll cook down beautifully in the tempering.
• In a separate pan, heat two tablespoons of refined oil. Once it's hot, add a tablespoon of mustard and a teaspoon of cumin seeds.
• Let them crackle for a few seconds, and be careful not to let the cumin turn black. Then, toss in a couple of sprigs of curry leaves—whether fresh or dried—and two to three dried whole red chillies for some heat.
• Next, add one teaspoon of split urad dal (black lentil) and one tablespoon of split arhar dal (pigeon pea).
• Saut them for a few seconds until they start to turn golden.
• Now, add a pinch of asafoetida (about ¼ teaspoon) and the chopped onions to the pan. Saut the onions until they soften and turn slightly pink.
• Sprinkle in some salt to taste and stir.
• It's time to spice things up! Add a teaspoon of turmeric powder, red chilli powder (or adjust according to your spice preference), and one tablespoon of sambhar powder.
• Once the spices are well-mixed, add the grated beetroot to the pan and saut it for about 7-8 minutes.
• When the beetroot is cooked through and tender, it's time to add the cooked rice to the pan. Gently fold the rice into the beetroot mixture, ensuring it's evenly coated with all the spices and beets. Let it cook together for another two minutes so the flavours meld.
• Serve the beetroot rice hot, and for that extra touch of richness, add a dollop of ghee on top before serving.