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Export 17 ingredients for grocery delivery
Step 1
Rinse rice a few times until the water runs clear. Soak it for at least 30 minutes.
Step 2
Pour oil to a pressure cooker or regular pot.
Step 3
Add bay leaf, cumin, star anise, cinnamon, cloves and cardamoms in hot oil.
Step 4
Saute chill and onions till golden, stirring often.
Step 5
Saute ginger garlic paste for 30 to 60 minutes, until the raw smell vanishes.
Step 6
Add beetroot, potato, green peas, mint and coriander leaves. Then saute for 2 to 3 minutes.
Step 7
Pour water and add enough salt.
Step 8
Stir well and taste test. Water has to taste slightly salty. Add more salt if required.
Step 9
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.
Step 10
When the pressure drops on its own, open the lid.
Step 11
Fluff up the beetroot rice gently and serve with a raita. I usually squeeze some lemon juice before serving.
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