Beetroot rice Recipe

Name: Beetroot rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup rice; 1/2 tsp granulated sugar; 250 grams beetroot; 1 piece cinnamon stick; 1 piece star anise; 1 1/2 tbsp clarified butter; 1 tbsp cumin seeds; 2 piece green chilli (finely chopped); 1 large red onion (finely chopped or grated); 1 medium grated carrot (optional); 1 tbsp cooking oil

Servings: persons

2 cup rice
1/2 tsp granulated sugar
250 grams beetroot
1 piece cinnamon stick
1 piece star anise
1 1/2 tbsp clarified butter
1 tbsp cumin seeds
2 piece green chilli (finely chopped)
1 large red onion (finely chopped or grated)
1 medium grated carrot (optional)
1 tbsp cooking oil

1
Cook the rice with a dash of salt & sugar and half a tablespoon of clarified butter
2
Boil the beetroot, keep the water/ stalk, peel and grate the boiled beetroot and keep aside
3
Take one tablespoon of cooking oil mixed with one tablespoon of clarified butter,cumin seeds, cinnamon stick and star anise and heat in a wok
4
Add the green chillies, onions and carrots to saute until onions are soft and pink
5
Add cooked rice and grated beetroot with the stalk, mix well and let it cook for about 5 minutes
6
Add salt and sugar to taste if required
7
Serve hot or cold with curd

500

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cup rice, 1/2 tsp granulated sugar, 250 grams beetroot, 1 piece cinnamon stick, and more.

Yes, Beetroot rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beetroot rice

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