Since the time I bought a bag of brown basmati rice I’ve been passionately experimenting with it. Simple boiled brown basmati pairs up so beautifully with grilled salmon with some sauteed veggies on the side. It is my comfort food. Slowly I moved on to Chilli Coriander Brown Rice with Mushrooms which was a staple for many weeks before trying out the Pesto Bell Pepper Rice which was very well received at home as the kids love pesto sauce and enjoy it with pasta. This recipe is the third one in my repertoire and I am glad that it turned out good enough to be shared with you. I hope discover more flavour combinations as the weeks go by as brown rice is my absolute favourite.
This dish is perfect for those who are too lazy to cook elaborate meals. If you have a pressure cooker, put it to use (just to cook the brown rice) and your meal will be ready in a jiffy. However, if you want to make this one pot meal using regular white rice (any variety, basmati or not), be my guest. This recipe works well even if you have leftover rice that you want to upcycle.
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Beetroot Chilli Garlic Brown Rice
Ingredients
- 1 firmly packed cup grated raw beetroot * see notes
- 1 cup brown basmati rice
- 2-1/2 cups of water
- 1/2 medium sized onion finely chopped
- 2 fat cloves of garlic minced
- 1 small green chilli minced (adjust to taste)
- 1/4-1/2 teaspoon plain red chilli powder
- 2 tablespoons fresh coriander chopped
- juice of 1 lime
- 2 teaspoons oil
- salt to taste
Instructions
- Wash the rice in 2-3 changes of water. In a pressure cooker bring the 2-1/2 cups of water to a boil and add the washed rice. Don't add any salt. Cover the cooker, place the weight and on full heat cook for 5-6 whistles. Reduce heat completely to a simmer and let the rice cook for 25 minutes. Turn off the heat and let the pressure cooker cool down. When the weight (whistle) comes off easily, open, fluff up the rice with a fork and keep aside.
- Heat oil in a heavy based kadai/wok or wide based pan. Fry the garlic and green chilli for a few seconds before adding the chopped onions. Fry till they turn translucent.
- Add the grated beetroot and saute on a medium-high heat for about 2 minutes.
- Reduce the heat and add the red chilli powder and quickly add the chopped coriander and cooked rice, salt to taste and lime juice. Give it a quick mix. If you want to retain the dual shade of the grains then don't mix too much.
- Garnish with chopped coriander and serve hot.
Notes
Disclaimer
The nutritional values are only indicative.
I have a group who thankfully love beets… 🙂 Lovely color to the rice…
Hi Shireen
When do we add the grated beetroot
I wanted a good beet root dish, and here it comes. Added nutirtion with brown rice! Thanks
@ Rafee: Thanks so much! Glad to know that beets are well received at your place 🙂
@ Asha Pinto: Thanks! Have updated it now 🙂
@ Unknown: Glad to be of assistance 🙂
Oh this is for sure a perfect lunch box dish, especially with the brown rice i say..
Hi Shireen,
After cooking the beets, can we add uncooked basmati rice and add the required quantity of water and cook for 5 min, as we cook otherwise…
Hi Neetha,
Yes! You can make it that way too. I just found an easier way to use up leftover rice 🙂 It won’t be cooking for 5 mins as you’ve mentioned though. Give the rice and water mixture a good boil, reduce the heat to a sim, continue to boil for 5 mins on low heat, then turn off the heat and cook for 15 mins with the pan covered. Hope it helps!
Beautiful… Yummy and tasty tried it and loved it.. Just love its color❤️
Thank you so much for the feedback Asha!!
Hi Shireen,
Tried this recipe today. Turned super yummy. Thank u for such a lovely recipe. God bless!
Hi Merlyn,
Thank you so much for your feedback! So happy to hear that you liked it so much!!