Cheesy Beetroot Rice by Tarla Dalal

Cheesy Beetroot Rice by Tarla Dalal

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The Pink Pot Rice is a cheesy one-dish meal that is sure to catch your fancy with its rich taste and captivating appearance. A cheesy white sauce gives this rice preparation a luscious mouth-feel, while beetroot gives it a pleasant flavour and bright colour. A couple of herbs and spices thrown into the pot give the Cheesy Beetroot Rice a fabulous aroma while also enhancing the flavour. Serve this rice dish immediately on preparation because it contains cheese, and will lose its texture over time.

  

Recipe Description for Pink Pot Rice, Cheesy Beetroot Rice

Preparation Time: 
Cooking Time: 
Makes 2 servings
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Ingredients


For The Cheesy White Sauce
1/2 cup grated processed cheese
1 tbsp butter
1 tbsp plain flour (maida)
1 1/4 cups milk
salt and freshly ground black pepper (kalimirch) to taste

Other Ingredients
1 cup grated beetroot
1 1/2 cups cooked long grained rice (basmati)
1 tbsp oil
1 tbsp finely chopped garlic (lehsun)
salt to taste
1 1/2 tsp dry red chilli flakes (paprika)
1 tsp dried rosemary

Method

For the cheesy white sauce

  1. Heat the butter in a broad non-stick pan, add the plain flour, mix well and cook on a medium flame for 30 seconds.
  2. Add the milk, mix well and cook on a medium flame for 2 minutes, while stirring continuously using a whisk.
  3. Add the cheese, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.

How to proceed

  1. Heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
  2. Add the beetroot, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  3. Add the Cheesy white sauce, chilli flakes, and rosemary, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  4. Add the cooked rice and salt, mix well and cook on a medium flame for 1 to 2 minutes ,while stirring occasionally.
  5. Serve immediately.

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