colourful rice dish brimming with health is prepared by cooking basmati rice with beetroot, green peas, chickpeas and fragrant spices. The vibrant green colour of peas complements the lovely colour of beetroot making this dish super-appetizing!
| Time: 30 minutes
2 cups basmati rice
1/2 cup grated beetroot
1 large onion, sliced
1/2 cup green peas
1/2 cup boiled chickpeas
1 teaspoon finely chopped ginger
1 tablespoon olive oil
2 dried bay leaves
1 teaspoon cumin seeds
1/4 teaspoon asafoetida
1 black cardamom
1 small cinnamon stick (1 inch approximately)
1/2 teaspoon red chilli powder
Salt to taste
3 tablespoons chopped coriander leaves
1/2 tablespoon chopped mint leaves
Soak 1/4 cup of chickpeas overnight and pressure cook them for 6 whistles or till they are cooked. Alternatively, you can use a tin of boiled chickpeas.
Rinse the rice and soak it for 15-20 minutes.
Heat oil in a broad pan or pot, add cumin seeds and allow them to splutter. Add asafoetida, onion, bay leaves, ginger and saute until onion becomes golden brown. Add boiled chickpeas, salt, red chili powder, ground spices (black cardamom, cinnamon and cloves), mix well and saute for about 30 seconds on medium heat.
Add 4 cups of water, when the water starts boiling, add the rice and grated beetroot. Mix well, cover the pan and reduce the heat to lowest possible setting. Let the rice cook on low heat for 10 minutes.
After 10 minutes, add green peas, coriander and mint leaves. Stir very gently with a fork and cover the pan again. Keep the heat on the lowest setting and cook for another 5 minutes. Turn off the heat after 5 minutes but do not uncover the pan for another 15 minutes.
Fluff the rice gently using a fork.
Serve hot with
The peas are added just before the rice is nearly cooked to retain their bright green colour. If added before, they will take the colour of beetroot.
Don’t be tempted to stir really well when you add peas, coriander and mint leaves, it will break the rice and make them sticky.