Beetroot Bhaat | Beetroot Rice

Beetroot is an under used vegetable. It can be boiled, roasted, made into a juice or smoothie, made into chips, preserved into pickles, used in cakes (yes cake!), made into a sambar, made into a dry subzi/sabji/palya, raitha, chutney, the list can go on and on. Beetroot can also be used to make a tasty and flavourful bhaat. It’s one more simple dish to make for your lunch box like Tomato Bhaat.

Beetroot Bhaat | Beetroot Rice

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Deep red coloured bhaat made with beetroot, subtly spiced and coconut giving it flavour

Author: Vindhya Desai

Recipe type: Lunch

Cuisine: Indian

Serves: 4 people

Ingredients

• 2 Cups cooked rice (use 1 Cup dry rice to yield 2 Cups cooked rice)
• 1 Cup diced(small dices) beetroot (1 medium sized)
• ½ Tbsp oil
• ½ Tsp jeera
• ½ Tsp mustard
• ¼ Tsp methi seeds/methi daana/menthya
• 1 broken dry red chilli
• A pinch of hing/asafoetida
• 5-6 curry leaves
• 1 chopped green chilli
• 1" chopped ginger
• 1 chopped clove of garlic (optional)
• ¼ Cup packed grated coconut
• ¼ Tsp turmeric/haldi
• ½ Tsp garam masala
• Salt to taste
• Chopped coriander to add on top

Method

1. Heat oil, add mustard, jeera. Let them splutter
2. Add methi seeds, red chilli, hing. Saute for a few seconds
3. Add chopped green chilli, ginger, garlic once the methi seeds turn golden
4. Add curry leaves and saute for a few seconds
5. Add grated coconut. Mix well. Let the coconut start releasing aroma and dry out a bit
6. Add chopped beetroot. Mix well, cover and cook till beetroot turns soft. They turn darker when they are cooked, check with a fork or the back of the spoon when they are cooked completely
7. Add turmeric and garam masala. Mix well
8. Add cooked rice and salt. Mix well
9. Add chopped coriander on top
10. Serve with a raitha. This also tastes good at room temperature and can be packed for lunch box or picnics

Notes

Desi ghee can also be used in place of oil or a mixture of both for additional aroma

Desiccated/dry coconut can also be used in place of grated coconut

I generally use sona masuri rice for South Indian style rice/bhaat. Basmati rice can also be used

Cook on low flame, water need not be added to cook beetroot

Methi seeds add a subtle taste

3.5.3208

 Stepwise:

Heat oil, add mustard, jeera. Let them splutter

Add methi seeds, red chilli, hing. Saute for a few seconds

Add  chopped green chilli, ginger, garlic once the methi seeds turn golden

Add curry leaves and saute for a few seconds

Add grated coconut. Mix well. Let the coconut start releasing aroma and dry out a bit
 

Add chopped beetroot. Mix well, cover and cook till beetroot turns soft. They turn darker when they are cooked, check with a fork or the back of the spoon when they are cooked completely
  

Add turmeric and garam masala. Mix well

Add cooked rice and salt. Mix well
 

Add chopped coriander on top

Serve with a raitha. This also tastes good at room temperature and can be packed for lunch box or picnics