A rich and spicy beetroot rice dish. This pilau rice packs tons of flavour - it's the perfect way to use up leftover rice.
Course Main Course, Rice
Cuisine Asian, Indian
Diet Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword beet recipes, beetroot and coconut, beetroot and coconut recipe, beetroot rice
Prep Time 10mins
Cook Time 25mins
Total Time 35mins
500gRaw Beetrootpeeled and coarsely grated
1MediumGreen Chillifinely diced
1(400ml) CanCoconut Milk
20gFresh Corianderfinely chopped
Preheat your oven to 200°C/425°F (fan oven).
Wash the 300g rice in a few changes of cold water until the water is clear. Drain the rice then place into a small saucepan and cover with 500ml of water. Bring to the boil then cover and simmer for 10-12 minutes until all the water has been absorbed. Remove the rice from the heat and allow to sit in the pan until needed.
Heat the tablespoon of vegetable oil in a large frying pan over a medium heat. Toss in the 1 teaspoon of cumin seeds and toast until they begin to give off a strong fragrance.
Add in the 1 diced chilli, 1 diced medium onion and 3 cloves of diced garlic. Sautee the mixture for about 5 minutes until the onion has started to take a little colour.
Tip the 500g grated beetroot and 1 can coconut milk into the pan and stir to combine. Bring the milk to a rolling simmer, cover and cook for 10 minutes.
Whilst the beetroot is cooking you can roast the 75g of peanuts. Loosely chop the nuts and then spread onto a baking tray. Place into the oven and roast for 10 minutes until starting to turn golden brown. Remove from the oven and season with a generous helping of table salt.
Once the beetroot has simmered, uncover and season to taste. Then tip in the cooked riced, stir well. Once the beetroot is evenly incorporated with the rice, fold in the 20g chopped coriander.
Serve the beetroot rice with the roasted nuts scattered over the top.