Step 1

Rinse basmati rice in water very well. Then soak the rice in enough water for 20 minutes.

Step 2

After 20 minutes, drain the rice and keep aside. Instead of basmati rice, you can even use any other fragrant rice or even regular or short grained rice.

Step 3

Heat 2 tbsp oil in a pressure cooker. Then add all the whole spices.

Step 4

The oil should be hot enough so that the mustard seeds crackle as soon as you add them in the oil. Do keep the flame on a low to medium flame, so that the other spices do not get burnt.

Step 5

Add ⅓ cup chopped onion and 7 to 8 curry leaves.

Step 6

Stir and saute till the onion start to become light golden.

Step 7

Then add 1 tsp ginger-garlic paste, 1 to 2 green chilies (slit) and ¼ cup chopped coriander leaves.

Step 8

Saute for a few seconds till the raw aroma of ginger-garlic goes away.

Step 9

Now add 1 cup finely chopped beetroot. Do chop the beetroot finely. You can also grate beetroots and then add. Stir and saute for a minute.

Step 10

Add ¼ tsp turmeric powder, ¼ tsp red chili powder and ½ tsp coriander powder. Mix and stir well. Add the rice.

Step 11

Stir gently and saute for a minute.

Step 12

Add 1.5 to 2 cups water. Depending on the type and quality of rice, you can add water. For basmati rice, you can add 1.5 to 1.75 cups of water. I added 1.5 cups water.

Step 13

Season with salt as required. Stir and mix. Taste the water and it should have a slightly salty taste.

Step 14

Pressure cook on a medium flame for 2 whistles or for 8 to 9 minutes. You can also cook this pulao in a pan or pot. If cooking in a pan then add the water accordingly. It will take more time to cook in a pot but you can do it.

Step 15

When the pressure settles down on its own, remove the lid. Gently fluff the rice.

Step 16

Garnish with 2 tbsp chopped coriander leaves. Serve beetroot rice with a side veggie salad or raita. It will go well with any raita variety like boondi raita or cucumber raita or onion raita.