Ingredients

• 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.