Rice with beetroot and corn

Ingredients
1 cup of Riso Scotti Basmati Rice
½ cup of beetroot pieces, from the can, well drained and washed
½ cup of corn beads, from the can, well drained and washed
1 teaspoon of cumin seeds
1 large onion, finely chopped
1 clove of garlic, finely chopped
10 mint leaves, chopped
2 teaspoons of curry
2 tablespoons of butter
Salt

Instructions
Wash the rice several times, until the water becomes clean. Leave it soak for 30 minutes and then drain it well. Put the rice in a pot; add 2 cups of cold water and some salt. Stir, bring to boil, lower the heat to minimum. Cover the pot and leave it boil, slowly, for 12 minutes, without removing the cover or stirring. Put the pot aside and leave the rice rest, covered, for another 12 minutes. Remove the lid and fluff up rice with a fork.
Heat the butter in a pan, at medium. Add the cumin seeds, onion and garlic and sauté until the onion becomes golden. Add the beetroot and corn; stir. Lower the heat, cover the pan and cook for 2 minutes. Add the curry, mint leaves and salt. Stir well.
Add the rice and stir. Garnish with mint leaves and serve with raita, or as side dish, aside curry with meat.
Raita (also spelled raitha) is a Pakistani and Indian condiment based on yogurt and used as a sauce or dip. The yogurt is seasoned with coriander (cilantro), cumin, mint, cayenne pepper, and other herbs and spices.

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