Ingredients

• 1 cup - basmati rice
• 1 - large beetroot, diced
• 1 - large onion, finely chopped
• 2 - green chillies, finely chopped
• 2 - medium size tomatoes (Puree)
• 1 heaped tsp - red chilli powder
• 1/2 tsp - garam masala powder
• 2 tbsp - yogurt/ thick curd
• 2 - garlic cloves, crushed
• 1/2 inch - ginger, crushed
• 5-6 - Mint Leaves
• 1 tbsp - lemon juice
• 1.5 cups - water
• Salt to taste
• For tempering:
• 3 tsp - oil or ghee
• 1/2 tsp - fennel
• 1 - medium size cinnamon
• 2 - cloves
• 1 - cardamom
• To Garnish
• A few sprigs of cilantro / coriander leaves

How to Make Beetroot pulao

• Soak rice for 30 minutes, wash and drain it. Keep aside.
• Heat oil / ghee in a cooker, add all the ingredients listed for tempering one by one and fry for a minute.
• Add ginger- garlic paste and fry until raw smell vanishes.
• Add chopped onion, green chillies, mint and a little salt and fry for 1-2 minutes until it turns golden brown.
• Add chopped tomatoes and fry until oil separates.
• Add chopped beetroot, mix well with the onion and tomatoes and cook for 1-2 minutes by adding a little water.
• Add garam masala and saute it for 1-2 minutes with onion-tomato-beetroot mixture.
• Add thick curd to it and mix well.
• Add soaked and washed rice to it and fry well.
• Add required water and salt. Cover the cooker with a lid, pressure cook for 2 whistles and switch off the stove.
• Finally add some lemon juice to the rice and mix well.
• Garnish it with chopped cilantro / coriander leaves.