Cook the rice and allow this cool. Ensure it is not clumpy.
Grind coriander leaves, garlic and green chili into a coarse paste.
Do not add any water while grinding.
In a pan add oil and add the mustard seeds, urad dal, curry leaves and peanuts.
Saute till the dal and peanuts turns crunchy.
Now add the onions. Add salt and cook till translucent.
Now add the ground coriander chili garlic mixture to this.
Saute this for 1-2 minutes and add the grated beetroot.
Cook for a minute. The beetroot gets cooked very fast.
Now add the cooked rice to this.
Gently mix well.
Cook for a minute and switch off the stove.
Add the lemon juice and ghee to this.
Do not miss this step as it enhances the flavour.
Mix evenly.
Beetroot rice is ready to serve.
You can pack this for lunch box or take this to picnic or travel too.
Since we are not adding coconut in this recipe, this will stay good for travel.