1 cup grated beetroot
1 cup onion sliced
1 cup rice
1 lemon zest and juice
½ cup nuts (peanut/almond/macadamia)
1 teaspoon mustard seeds
½ teaspoon chilli flakes (optional)
7-8 curry leaves (fresh or dried)(optional)
2 tablespoons oil
2 teaspoons salt
Cook the rice.
In a pan, heat the oil. When it is hot, add the mustard seeds, chilli flakes and nuts.
Saute nicely until the nuts are slightly brown. Add the onions and saute until translucent.
Add the salt and beetroot. Cover it and let it cook for 5 minutes.
Add half of the cooked rice and mix well with the beetroot.
Add the lemon zest and lemon juice.
Before serving, mix half of the remaining cooked white rice into the beetroot rice. This creates different shades of pink rice.
If you don’t have mustard seeds, just use fresh garlic.
Sprinkle some fresh coriander or parsley and serve.