INGREDIENTS:
Rice - 1 cup
Beetroot - 1 cup cut into pieces
Onion - 1 chopped in lengthwise
Tomato - 1 cut into pieces
Ginger garlic paste - 1 tsp
Green chillies - 2
Red chilli powder - 1/2 tsp
Coriander powder - 2 tsp
Garam masala - 1 tsp
Salt - as needed
To temper:
Oil - 2 tsp
Cumin seeds - 1 tsp
Bay leaf - 1
Cinnamon stick - 1 small piece
Cloves - 1
HOW TO MAKE:
Peel beetroot skin and cut into pieces, keep aside.
Heat oil in a in a cooker splutter cumin seeds add bay leaf, cloves and cinnamon stick. Add sliced onions and fry till turn into transparent. Add ginger garlic paste and fry till the raw smell goes and add green chillies then add tomatoes.
Fry well, add red chilli powder, coriander powder, turmeric powder and garam masala. Fry till the masala turn into gravy. Add beetroot pieces and mix with the gravy. Wash the rice, drain water then add the rice in the masala. Blend well and add needed salt. Add two cups of water and close the lid. Allow two whistles and wait till it releases the steam.
Serve hot with any raitha :-)
TIPS:
Once you prepared the masala you can transfer into microwave bowl and cook in microwave too.
The ratio of water is 1:2. Do not put more water and the rice may get mushy. If you are making in cooker then allow only two whistles, turn off the stove and keep the cooker in the same heat till the steam releases.
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