Preparation Time:
40 min
Difficulty:
Novice
Ingredients:
- 200g of basmati rice
- 300g of beetroot, grated
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of cumin seeds
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 500ml of vegetable broth
- Fresh coriander leaves for garnish
Kitchen Tools Needed:
- Pot
- Knife
- Cutting Board
- Stirring Spoon
- Measuring Cups
Instructions:
- Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 20 minutes.
- In a pot, heat olive oil over medium heat. Add cumin seeds and allow them to splutter.
- Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent.
- Stir in the grated beetroot and cook for about 5 minutes, stirring occasionally.
- Add the soaked rice, vegetable broth, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it cook for 15 minutes or until the rice is tender and the liquid is absorbed.
- Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Garnish with fresh coriander leaves before serving.
Macros:
- Total Calories: 500kcal
- Carbs: 80g
- Proteins: 10g
- Fats: 12g
