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2 cups - Basmati rice
1 - small beet or half big one (cooked)
1 - red onion
1 - red pepper
2 tsp - tomato paste or 1 small tomato
1/2 tsp - crushed garlic
1 tsp - biryani masala
1 tsp - coriander powder
1 tsp - chilli powder
1 - dry red chilli pepper
1 - small stick of cinnamon
1-2 - big cardamom pieces
1 tsp - jeera
1 tsp - oil or butter
A pinch of asafoetida
Salt to taste
How to Make Red Rice
Soak the rice in water for 2-3 hours, drain.
Cut onions, red pepper and tomato into long pieces.
Grate the boiled and cooked beet and set it aside.
In a non-stick skillet, heat butter on high flame, add 1 tsp jeera and dry chilli red pepper, cinnamon and cardamom.
When the jeera, dry pepper, cinnamon and cardamom start turning black, add onions and garlic.
When the red onion is transparent, add red pepper.
When the red pepper is partially sauteed, add tomato paste or tomatoes.
Add a pinch of asafoetida.
Add the soaked rice.
Wait till the rice gets transparent and glassy.
Add chilli powder, coriander powder, biryani masala and salt.
Add the grated beet and stir.
Add 2 glasses of water and turn the heat down to medium and let it cook for 20-30 minutes or until the rice is tender.
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