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.