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.