INGREDIENTS
- 1 cup basmati rice (or any aged rice)
- 1¾ cups water for cooker (2 cups for pot, 1¼ cup for IP)
- 1½ tablespoons oil
- 1 small onion (¼ cup sliced, optional)
- 1 green chili (slit)
- ½ tablespoon ginger garlic paste (or ½ tablespoon each fine chopped)
- ⅛ teaspoon turmeric
- ¼ to ⅓ cup green peas (or ½ cup boiled/canned chickpeas)
- 1 small beetroot (¾ to 1 cup chopped )
- ⅓ cup potato (1 small, chopped, optional)
- 1 tablespoon coriander leaves
- 1 tablespoon mint leaves /pudina (optional)
- ½ teaspoon salt (adjust to taste)
Spices for beetroot rice
- 1 small bay leaf (tej patta)
- ½ teaspoon cumin seeds (jeera )
- 1 small star anise (optional)
- 1 inch cinnamon (dalchini)
- 3 cloves (laung)
- 2 cardamoms (elaichi)
INSTRUCTIONS
Preparation
- Rinse rice a few times until the water runs clear. Soak it for at least 30 minutes.
- Pour oil to a pressure cooker or regular pot.
- Add bay leaf, cumin, star anise, cinnamon, cloves and cardamoms in hot oil.
- Saute chill and onions till golden, stirring often.
- Saute ginger garlic paste for 30 to 60 seconds, until the raw smell vanishes.
How to make Beetroot Rice
- Add beetroot, potato, green peas, mint and coriander leaves. Then saute for 2 to 3 minutes.
- Pour water, add enough salt and drained rice.
- Stir well and taste test. Water has to taste slightly salty. Add more salt if required.
- Cover and pressure cook for 1 whistle on a medium flame. If cooking in a regular pot, bring the water to a rolling boil and then simmer. Cover and cook on a low heat until the rice is done. If the rice is still undercooked add a splash of hot water and cook further.
- When the pressure drops on its own, open the lid.
- Fluff up the beetroot rice gently and serve with a raita. I usually squeeze some lemon juice before serving.