Pink Pot Rice Recipe (Cheesy Beetroot Rice)

Ingredients

• 1/2 cup grated processed cheese
• 1 tbsp butter
• 1 tbsp maida (plain flour)
• 1 1/4 cups milk (whole Buffalo, 6.5% fat)
• salt (namak)
• 1 cup grated beetroot
• 1 tbsp oil
• 1 tbsp finely chopped garlic (lehsun)
• salt (namak) to taste
• 1 1/2 tsp dry red chilli flakes (paprika)
• 1 tsp dried rosemary

Steps

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