Step 1

Wash the rice in 2-3 changes of water. In a pressure cooker bring the 2-1/2 cups of water to a boil and add the washed rice. Don't add any salt. Cover the cooker, place the weight and on full heat cook for 5-6 whistles. Reduce heat completely to a simmer and let the rice cook for 25 minutes. Turn off the heat and let the pressure cooker cool down. When the weight (whistle) comes off easily, open, fluff up the rice with a fork and keep aside.

Step 2

Heat oil in a heavy based kadai/wok or wide based pan. Fry the garlic and green chilli for a few seconds before adding the chopped onions. Fry till they turn translucent.

Step 3

Add the grated beetroot and saute on a medium-high heat for about 2 minutes.

Step 4

Reduce the heat and add the red chilli powder and quickly add the chopped coriander and cooked rice, salt to taste and lime juice. Give it a quick mix. If you want to retain the dual shade of the grains then don't mix too much.

Step 5

Garnish with chopped coriander and serve hot.