Beetroot Rice | Beetroot Pulao | Variety Rice

Beetroot rice, a quick to make delicious rice recipe with the grated beetroot. Next to beetroot raita, this is my favorite recipe made with beetroot. 

I have heard from many people saying that they don't like beetroot because of strong earthy flavor, if you're one among them, give a try on this, this rice recipe doesn't have that strong flavor, since the recipe has garam masala & ginger garlic paste, those flavors subside the strong beetroot earthy flavor. 

Mild sweetness from the beetroot along with those whole spices & garam masala make the rice  so delicious.This beetroot rice is an ideal recipe to pack for lunch box along with simple raita and chips. To be honest, i won't need any of those side dishes for this rice, as it is, it's so good, it's so flavorful and really very appealing.

Here in the recipe,i have used the basmati rice, but some times, i had tried it with jeeraga samba rice, that too tastes equally good. Personally i like the beetroot rice that have been made with basmati/ jeeraga samba rice than the regular rice. I guess, the rice flavor is also key in this recipe, but you can try with whatever rice variety you like, after all it's all personal preference right?? Now let's check out the recipe.

Beetroot Rice | Beetroot Pulao

Preparation Time : 1 hr | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Beetroot Rice,Beetroot Pulao, Variety Rice Beetroot rice, a quick to make delicious rice recipe with the grated beetroot.

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Ingredients
Beetroot - 1 cup (grated)
Cooked Basmati Rice - 2 cup
Onion - 1 (small)
Green chili - 2
Curry leaves - few
Ginger garlic paste - 1 tbsp
Garam Masala powder - 1 tsp
Salt - to taste
Oil - 2 tsp
Cashews - 4
Cinnamon- 1 inch stick
Cloves - 3
Cardamom - 1
Bay leaf - 1
Lemon - 1/2

Procedure

First cut the onions into thin slices, slit the green chilies and grate the beetroot. Heat a pan with oil, add the whole spices(cinnamon, cloves, cardamom & bay leaf), let it fry in the oil for 30 secs.

Then add the cashews, roast till it becomes golden brown, next add the onions, curry leaves & chili. Saute till the onions becomes translucent.

Add the ginger garlic paste, saute till the raw smell leaves, then add the grated beetroot, saute the beetroot till it cooks.

Keep the cooked rice ready. Once the beetroot is cooked, add the salt and garam masala. Give a good mix.

Add the rice, gently mix it with the beetroot masala and finally squeeze the lemon. Switch off the flame.

Tada, Tasty & healthy Beetroot rice is ready to serve. Serve it with onion raita & some chips.

Related: How to make Beetroot Pachadi 

Notes:

• You can use left over rice also for this beetroot rice.
• I have already added salt while cooking the rice, so while sauteing, just added salt for the beetroot alone.
• When you make variety rice, always add salt to rice while cooking itself, that will give balanced seasoning to the rice.
• For richer taste, instead of oil, use ghee.
• Ginger garlic paste and garam masala gives great flavor to this rice, so don't skip it.
• Depends on beetroot sweetness and your preference, you can adjust the green chilli and also if you want more spice, add 1/2 tsp of  red chilli powder also.
  

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Tomato Rice | Thakkali Satham | Variety Rice

Tomato rice,an easy to make variety rice with tomatoes. As i have already shared the recipe of tomato rice recipe here and here , this recipe is quite different from those recipes,here in this recipe, i have used cooked rice,so it's easy fix for your lunch box and also it's the best way to use the leftover cooked rice.Garlic gives wonderful flavor to this rice and i have prepared this rice a zillon times and it never fails to impress me with exotic flavor even with every simple ingredients. Now let's move on to the recipe.

Thakkali Satham

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Rice | Recipe Cuisine: Indian

Ingredients
Cooked Rice - 2 cup
Tomato - 2
Onion - 1(small) 
Green chili - 1
Garlic - 5
Oil - 2 tsp
Mustard & urad dal - 1/4 tsp
Chana dal - 1 tbsp
Curry leaves - few
Coriander leaves - few
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Salt - to taste

Procedure

First chop onion,tomato & garlic into small pieces and slit the green chili. Heat a kadai with oil,add mustard & urad dal,let the mustard splutter,then add the chana dal and roast till it turns golden brown.Add onions, garlic & curry leaves and saute till the onions becomes translucent and garlic becomes soft, then add the tomatoes and give a good stir.Add spices(turmeric & red chili powder) & salt . Give a good mix and cook till the tomatoes become mushy and the oil separates on the sides.Switch off the flame.Add the cooked rice and mix well.Finally add the chopped coriander leaves and mix well.That's it , Tomato rice is ready to serve.

Notes:

• Garlic gives great flavor and taste to the rice, so don't reduce the amount of garlic.
• Use well ripen tomatoes for better taste and bright color.
• For more flavor, add 1/2 tsp of garam masala powder along with other spices.
• You can make this rice with leftover rice too.
  

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Coconut Rice | Thengai Satham | Variety Rice

Coconut rice, an another simple yet flavorful rice that you can be prepared in a jiffy. Though i prepare this rice atleast once in a week, few weeks back only i had noticed that i didn't post this recipe in my blog ,so on the next day itself i prepared this rice, clicked & saved this post to post on this month BM. As i said in previous post, lot of variety rice are prepared during Kannum pongal festival and this rice is one among them and it's my favorite rice among all the variety rice.For this rice, always use freshly grated coconut to increase the self life of this rice,though frozen coconut works, you have to finish it within few hours after making,if you keep it for longer hours especially when you live in hot places of the world, you get that spoiled smell from the coconut within few hours if you use frozen coconut.  

Coconut Rice

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 2 
Recipe Category: Rice | Recipe Cuisine: Indian

Ingredients
Cooked Rice - 1 1/2 cup
Grated coconut - 1/2 cup(heaped)
Pearl onion - 2
Ginger - 1/2 inch piece
Green chili - 2
Curry leaves - few
Coconut oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Chana dal - 1 tsp
Peanut - 11/2 tsp

Procedure

First peal the pearl onions  & ginger & chop them into small pieces.Slit the green chilies and keep it ready.Heat the pan with coconut oil,add the mustard & urad dal, let the mustard splutter, then add the chana dal & peanuts & saute it becomes golden brown.Then add the onions & green chilies, saute till the onions becomes translucent. Then add the coconut and saute till the coconut starts to change its color.Now add the cooked rice and salt and switch off the flame. Gently mix the rice well with coconut masala without breaking the rice grains.Tasty & flavorful Coconut Rice is ready.

Notes:

• Add cashews along with peanuts for extra richness.
• Coconut oil & ginger gives great flavor to this rich, so dont skip that.
• You can make this rice with leftover cooked rice also.
• For Vrat days, you can skip onions.
  

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Ellu Satham | Sesame Rice | Sesame Seed Rice

The fourth & last day of pongal is celebrated as "Kaanum Pongal".Kaanum means "Visit",on this day, people used to visit relatives house or any nearby tourist place.So usually they pack different types of  variety rice for their one day trip and now it's became  a habit in our home, whether we go out or not, the menu on that day would be different types of variety rice. So for this year kaanum pongal, i had prepared this  ellu satham along with coconut rice and curd rice.
When i finished cooking and started to click on kaanum pongal day, the sky was very cloudy and i couldn't get single decent picture, so few days back, again i prepared the same menu,just for blogging sake 😉  .This time, i included vadai & cabbage poriyal and we had a hearty meal.This rice is so easy to make yet it's so tasty & healthy.So even you can prepare this rice as lunch box recipe for your kids.

Ellu Satham/Sesame Rice

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 2 
Recipe Category: Rice | Recipe Cuisine: Indian

Ingredients
Cooked Rice - 11/2 cup
Sesame Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few
Salt - to taste

To Roast & Grind
Sesame Seed - 1 tbsp(heaped)
Urad dal - 1/2 tsp
Red chili - 3
Sesame oil - 1/4 tsp

Procedure

Heat a pan with 1/4 tsp of sesame oil and then add the red chili & urad dal, roast till the urad dal turns golden brown color.Keep it aside.In the same pan, add the sesame seed and roast, once the seeds starts to pop, switch off the flame and continue roasting in the pan heat till nice aroma comes from it. Let it cool and then put in the mixie/blender jar along with chilies and urad dal and grind into coarse powder.Now heat 1 tsp of sesame oil in the pan and add the mustard,urad dal & curry leaves, let the  mustard splutter.Then add the grounded powder, give a good mix and switch off the flame.Now add the cooked rice & salt.Mix it gently without breaking the rice.
That's it, Tasty & aromatic Sesame Rice /Ellu Sadam is ready to serve.

Notes:

• I have used black sesame seed , but you can white one also.
• Sesame oil gives great flavor to the rice, so i highly recommend to use that.
• Once the sesame seed starts to pop, switch off the flame, otherwise there is a chance of burning the seeds.
• Adjust the red chilies according to your taste.
  

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Carrot Rice | Carrot Masala Rice | Lunch box Recipe

Carrot rice, an easy yet flavorful rice can be prepared under 20 mins if you have cooked rice in hand.I'm not a big fan of variety rice,i prefer my lunch as typical south indian meal like rice with sambar, poriyal,kootu and finish off with curd. So rarely i make them when we are at home, mostly i prepare & pack variety rice when we are going out for a day trip. 
I prepared this rice on one such occasion and it became our favorite rice since then.So nowadays i make them for our lunch along with some poriyal & curd rice. You can prepare this rice under 30 mins, even if you don't have cooked rice in hand. So it's prefect for lunch box packing in the morning. Now let's see the procedure.

Carrot Rice

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 1 to 2 
Recipe Category: Rice | Recipe Cuisine: Indian

Ingredients
Carrot - 1 cup (grated)
Cooked Basmati Rice - 2 cup
Onion - 1 (small)
Green chili - 1
Curry leaves - few
Ginger garlic paste - 1 tsp
Oil - 1 tsp
Mustard - 1/4 tsp
Chana Dal - 1 tsp
Red chili powder - 1/4 tsp
Turmeric powder - a pinch
Garam Masala powder - 1/4 tsp
Salt - to taste

Procedure

First cook the rice along with salt and let it cool completely. Grate the carrot,chop the onions and green chili into small pieces. Heat the pan with oil.Add the mustard, let it pop,then add the chana dal & fry till chana dal becomes golden brown,then add the onions, curry & green chili,saute till the onion becomes translucent & add the ginger garlic paste and saute till the raw smell leaves.Add the carrot & other spices(chili, turmeric & garam masala powder) and salt(remember we already added the salt for rice,now add just for the masala). Saute the carrots & cook till the raw smell of the spices leaves and the carrot is well cooked.Switch off the flame.Add the rice & stir it gently till the rice is well mixed with the masala.That's tasty & flavorful carrot rice is ready.

Notes:

• You can use left over rice too.
• When you make variety rice,always add salt to rice while cooking itself,that will give balanced seasoning to the rice.
• If you wish, add the chopped coriander leaves for garnishing.
• Instead of oil, you can use ghee for great flavor.
•  Ginger garlic paste and garam masala gives great flavor to this rice, so dont skip it.
• Depends on carrot sweetness and your preference, you can adjust the red chili powder.

                                                          

It's time to dig in

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Capsicum Rice | Capsicum with Nuts Rice | Rice Recipe

Capsicum rice, the recent favorite rice in our home. This rice is very mild and with full of wonderful flavors. In our home, we're not fond of any type of pulav, so i rarely make pulao.We are kind of people who loves rice with sambar & one or two side dishes.One day when i looked into my recipe notes in phone, i saw this rice recipe, don't know when did i make note of this, probably from some tv shows i guess,that's why i would use my phone to make notes.It's sounds very interesting.
Immediately i tried this rice recipe and it turned out very delicious. After that, i purposely bought capsicum just to make this rice. The capsicum and nuts really goes very well with the rice. And now it's one of our favorite rice , even we packed this rice for our one day outing recently.

Capsicum Rice

Preparation Time : 20 mins | Cooking Time : 30 mins | Serves : 2 
Recipe Category: Rice | Recipe Cuisine: Indian

Ingredients
Basumati Rice - 1/2 cup
Capsicum(diced) - 3/4 cup 
Onion - 1(small)
Garlic(minced) - 2 tsp 
Ghee - 2 tsp
Cinnamon - a small piece
Cloves -2 
Cardamom -1
Salt - to taste
To roast & grind
Red chili - 3 
Chana Dal - 1 tsp
Urad dal - 1 tsp
Coriander seed - 1 tsp
Cumin seed - 1/2 tsp
Peanut - 2 tbsp
Cashew(broken) - 1 tbsp

Procedure

Soak basumati rice for 20 mins, heat 1 cup of water in a pressure cooker,bring to boil add salt enough for rice.Add the soaked rice,cover the cooker with lid and put on weight,cook it for 3 whistle.Once the pressure released from the cooker, open the lid,transfer the rice into wide plate and allow to cool.In the mean time, dry roast the ingredients (red chili, chana dal, urad dal & coriander seed) till nice aroma comes,once it's almost done, add the cumin seed and roast for 2 min.Remove it on plate.In the same pan, dry roast peanuts & cashew till it becomes crispy. Allow all the ingredients to cool.Remove the skin of peanuts, put all the ingredients in the mixie jar and grind into coarse powder.Chop onions into small pieces, capsicum into small dice and minced the garlic.Heat the pan with ghee, add cinnamon,cloves & cardamom and fry for 30 secs.Then add minced garlic, let it fry for 30 secs.Add onions and saute it,once the onions becomes translucent, add capsicums.Add salt (just for the masala,remember we already added salt in rice) and saute till the capsicum becomes little soft,add the grounded masala powder.Mix a good mix and saute it for 2 mins, then add the cooked rice, mix well.Tasty & colorful capsicum rice is ready.

Notes:

• For any type of variety rice, add salt while cooking the rice itself,it gives well seasoned rice.
• Once the water comes to boil, add the rice, it helps to give separate grains of rice.
• Don't over cook the capsicum, it should be little crunchy.
• You can add any type of nuts you have, sometimes, i add almond & walnut too.
• Ghee gives great flavor to the rice. 
• I used green & red capsicum, you can use any color, mix of colors or single color.  

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