Rice is a weeknight staple, but it’s also one of the most wasted. If you’ve ever found yourself staring at a container of leftovers in the fridge, this is your sign to level it up.

MasterChef favourite Depinder Chhibber is turning yesterday’s rice into two vibrant, flavour-loaded dishes that are anything but boring.

From a creamy, spice-tempered beetroot rice to a fresh and zesty lemon rice, these simple recipes prove a handful of pantry staples can transform leftovers into something seriously special.

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Depinder Chhibber’s Lemon Rice Credit: Sunrise

Beetroot Rice

Ingredients

• 1-2 tbsp coconut oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• ¼ tsp asafoetida (hing)
• 2 sprigs curry leaves
• 2 tbsp ginger and garlic, finely chopped
• 1/4 onion, thinly sliced
• 1 green chilli, split
• 2 tsp cumin powder
• 1 tbsp coriander powder
• Salt, to taste
• Sugar
• ½ cup beetroot, shredded
• 1 cup fresh yoghurt (greek/natural)
• 2 cups cooked rice
• Fresh coriander, for garnish

Method

1. Whisk the yoghurt, adding in salt, sugar and the powdered spices. Add this to the rice and mix well.
2. Add in ginger, garlic, beetroot, coriander, onions, green chillies and mix well.
3. Heat coconut oil in a small pan over medium heat.
4. Add cumin seeds, mustard seeds and let them crackle. Stir in the asafoetida and curry leaves.
5. Cook for 1-2 minutes. Pour this temper on the rice and mix well.
6. Garnish with coriander and serve cold.

Lemon Rice

Ingredients

• 2-3 tbsp oil
• 1 tsp mustards seeds
• 1 tsp cumin
• 1 tbsp chana daal
• 2 dried red chillies
• 1 large sliced onion
• 1-2 sprigs curry leaves
• 1 sliced green chilli
• 1-2 tsp turmeric powder
• Salt
• Juice of 1 large lemon
• 2-3 cups of cooked rice
• Shredded coconut (fresh or frozen)
• Roasted chopped peanuts
• Garnish: coriander leaves

Method

1. In a hot pan add oil, mustard seeds, cumin seeds, chana daal and red chillies and cook until they sizzle.
2. Now add sliced onion, curry leaves and sweet the onions, followed by green chillies, turmeric, salt and lemon juice.
3. Mix well for 1-2 mins, now add cooked rice and stir to incorporate.
4. Add shredded coconut, chopped peanuts and mix well.
5. Serve hot with fresh coriander on top.