Ingredients
· 3/4 cup grated beetroot
· 2 cups cooked rice (chawal)
· 1 and 1/2 tbsp oil
· 1 cardamom (elaichi)
· 1 clove (laung / lavang)
· 1 small stick cinnamon (dalchini)
· 1 bayleaf (tejpatta)
· 1 tsp cumin seeds (jeera)
· 1/2 cup sliced onions
· 1/2 tsp chilli powder
· 1/4 tsp turmeric powder (haldi)
· 1/2 tsp coriander (dhania) powder
· 1/4 tsp cumin seeds (jeera) powder
· salt to taste
Method
1. Heat the oil in a broad non-stick pan, add the cardamom, clove, cinnamon, bayleaf and cumin seeds and sauté on a medium flame for a few seconds.
2. Add the onions and sauté on a medium flame for another 2 to 3 minutes.
3. Add the chilli powder, turmeric powder, coriander powder and cumin seeds powder and sauté on a medium flame for a few more seconds.
4. Add the beetroot and sauté on a medium flame for another 2 minutes.
5. Add the salt and ¼ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
6. Add the rice, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
7. Discard the cardamom, cloves, cinnamon and bayleaf.
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