Beetroot Biriyani

Ingredients:

Beetroot – 1 small

Onion – 1 big

Tomatoes – 2 small or 1 big

Garlic – 2 cloves (grated)

Ginger – ½ inch piece (grated)

Salt - 1 teaspoon

Basmati rice – 1 cup

Water – 2 cups

Tempering:

Oil - 2 tablespoons

Cumin seeds - 1 teaspoon

Fennel seeds - ¼ teaspoon

Cloves – 4

Bay leaf – 2

Cinnamon – ½ inch piece

Cardamom – 1

Powders:

Chilli powder - ½ teaspoon

Turmeric powder - ¼ teaspoon

Corriander powder - 1 heaped teaspoon

Garam masala powder - ½ teaspoon

Garnish:

Coriander leaves - 2 teaspoons (finely chopped)

Method:

1. Wash & soak basmati rice for about 10 to 15 minutes.
2. Heat oil in a non-stick pan, add cumin seeds & fennel seeds.
3. Add grated ginger garlic, cloves, bay leaf, cinnamon & cardamom, fry till golden brown.
4. Add finely chopped onions & ingredients mentioned under powders, fry for a minute.
5. Add finely chopped tomatoes & salt, cook keeping closed for a minute (tomatoes would look melted).
6. Add finely chopped beetroot & cook keeping closed for another minute.
7. Add the cooked contents along with soaked rice & water to an electric rice cooker. (If cooking in a pressure cooker, cook until 2 whistles without weight)
8. Garnish with coriander leaves & serve hot with raitha.