How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Heat ghee in a deep pan. Add black peppercorns and bay leaves and sauté for half a minute. Add onions and sauté for a minute. Add raisins, almonds and cashewnuts and sauté for another minute. Add golden apricots and figs and continue to sauté.
Add rice and sauté for two to three minutes. Add three cups of water and bring it to a boil. Add salt and garam masala powder and stir. Add torn mint leaves.
Cover and cook on medium heat till the rice is half cooked. Grate the beetroots directly into the rice. Mix lightly. Cover again and cook on medium heat till the rice is completely done.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.