Spicy Beetroot Rice – exploring South Asian cuisine
Working with beets can be a bit messy so be sure to clear your work surfaces and have kitchen wipes to hand. You might also want to use some disposable kitchen gloves while handling them. Use the preparation time below as a guide only. Initially the rice is cooked separately from the rest of the ingredients. So feel free to use your preferred method for cooking rice.
Servings Prep Time
4people 20minutes
Cook Time Passive Time
20minutes 5minutes
Servings Prep Time
4people 20minutes
Cook Time Passive Time
20minutes 5minutes
Ingredients
Instructions
  1. Wash and cook the rice using your preferred method (i.e., boil, pressure etc). I like to add in the vegetable stock cube during the rice cooking process to give it some flavour. Cook rice until just about ready (i.e., not fully done). Drain and set aside.
  2. Wash beetroot, cut off the stalks, peel the skin off and chop into 2×2 inch cubes. Place chopped beets into a food processor with one whole clove of garlic and blend into a paste. I like to add a teaspoon of sesame seed oil to the mix to loosen the paste and add some flavour but this is not compulsory.
  3. Place the coriander seeds, mustard seeds and cinnamon stick into a dry blender and blend into powder form. Set aside. Wash prawns and green peas and set aside.
  4. Heat up 2 to 3 tablespoons of olive or coconut oil in a saucepan. Add the chopped onions and garlic. Fry for 3 minutes or until golden brown.
  5. Add the ground coriander/mustard/cinnamon powder. Fry on low heat for around 3 minutes, stirring constantly. Be careful not to let burn. Increase heat slightly and add beetroot mixture. Continue to fry for another 5 minutes, again stirring constantly.
  6. Add the chopped chilies, cardamom and chopped ginger and fry the mix for a further 2 minutes, stirring constantly. Add a few tablespoons of water to loosen the mix.
  7. Lower the heat and slowly pour in the cooked rice into the mix. Begin stirring while adding the rest of the oil. Feel free to add more teaspoons of water if you would like to soften your rice further. Stir until rice is evenly coated with the beet and spice mix. Add salt to taste and leave to cook for 5 minutes.
  8. Add in the prawns, peas and chopped basil leaves and stir gently. Leave to cook for a further 5 minutes.
  9. Dish and serve immediately. (Fish is a serving suggestion only)
Recipe Notes

Beetroot beet rice