Boil the beetroots with the turmeric until tender. Peel as soon as they are cool enough to handle.
Cook the soaked rice for 10-15 minutes or until tender. Reserve a little of the cooking liquid - or pinch a little to make the paste in the next step.
Put the garlic and ginger into a mini chopper and grind them into a paste - add a little rice water - if necessary, to soften it.
Saute the onions in a large, heavy pan in a mixture of olive oil & coconut oil, or ghee; as soon as they start to soften, add the bay leaf, spices and coconut flakes. Add the garlic paste. Fry until soft.
Meanwhile, add the beetroots and turmeric to the mini chopper (no need to wash!) and whizz into a rough paste. Add a little more rice water if necessary. Add to the onion mixture - turn down the heat and simmer for 2-3 minutes.
Stir in the rice until it is fully coated in the pink sauce. Squeeze over the lemon juice and leave to stand while you prepare the garnish.
Toast the nuts in a dry frying pan until golden. Fork into the rice and garnish with fresh coriander. Delicious with yoghurt and a green salad.
Notes
I like to use a combination of olive oil and a little coconut oil for flavour. For me, olive oil is abundant and local - you can use vegetable oil, ghee or coconut oil.