Beetroot n Coconut milk rice

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Ingredients:-

  1. Basmathi rice – 1.5 cups
  2. Cloves – 2 numbers
  3. Cinnamon – 1″ piece
  4. Cardamom – 3 numbers
  5. Coconut milk (thick) – 1 cup
  6. Water – 2 cups
  7. Salt – 1.5 tsp + as needed
  8. Ghee – 1 tbsp + 1 tbsp, divided
  9. Mustard seeds – 1/2 tsp
  10. Curryleaves – a few
  11. Onion – 1 cup, finely chopped
  12. Greenchilly – 2 numbers, slit
  13. Tomato – 3/4 cup, chopped
  14. Beetroot – 1 medium
  15. Garam masala powder – 1/4 tsp.
  16. Cashews – 2 tbsps

Method:-

  1. Soak the rice in water for 30 minutes. Drain out all the water from the rice & keep aside.
  2. Mix the coconut milk & water together.
  3. Grind the beetroot & strain the juice. You should have 1/2 cup of fresh beetroot juice.
  4. Heat 1 tbsp of ghee & toast the cashews till they turn golden brown in colour.  drain on paper towels & reserve.
  5. To the same pan, add all the whole spices & cook till they turn plump. Add the rice & fry for 3-4 minutes. Add the boiling water+coconut milk mixture + 1.5 tsps of salt. Cover cook on low heat for 10 minutes or till dry.
  6. In  another pan, add 1 tbsp of ghee. Add the mustard seeds & allow them to pop. Stir in the curryleaves, onion & greenchillies. Cook till onions turn brown. Add the tomatoes & cook for 15 minutes. Stir in the beetroot juice & cook till dry. Also add enough salt to the beetroot mixture.
  7. Add the cooked rice + garam masala powder & mix well for 1-2 minutes.
  8. Garnish with cashews.
  9. Serve hot with raitha.
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