09 February 2015
- Beetroot 2 medium size peeled and grated
- Onion 1 medium size
- Tomato 1 medium size
- Green chili 4 nos
- Basmati rice 2 1/2 cups
- Ginger 1 cm piece/garlic 4 nos blended to smooth paste
- Mint and coriander leaves few chopped
- Yogurt 2 tbsp
- Oil 2 tbsp
- Ghee 1 tbsp
- Cinnamon 1cm piece,Cardamon 2 pods,Bayleaf 1.Clove 2 nos,Fennel seeds 1 tsp
Method:
- Wash and soak basmati rice in 4 cups of water
- Chop Onion and Tomato,split the chilies
- Heat a cooker with oil and ghee add cinnamon,caradamon,bayleaf ,cloves,and fennel seeds saute them for 1 minute
- Now add chili and onion fry them until onion turns golden brown now add ginger and garlic paste fry them until raw smell goes off
- Add tomato and salt cook it until tomato becomes soft
- Now add the grated beetroot mix it well in the masala once after mixing it well add the soaked water and bring it to boil add the rice cover the lid and cook it for 2 whistle
- Serve it with cucumber and tomato raitha
