This article was last updated on April 16, 2022
2 cups of basmati rice
1 small beet or half big one
1 red onion
1 red pepper
2 tsp tomato paste or 1 small tomato
½ tsp crushed garlic
1 tsp biryani masala
1 tsp corriander powder
1 tsp chilli powder
1 dry chilli red pepper
1 small stick of cinnamon
1 or 2 big cardamom pieces
1 tsp jeera
1 tsp oil or butter
A pinch of asafoetida
Salt to taste
Soak the rice in water for 2-3 hours
Cut onions, red pepper and tomato in long pieces and set it aside.
Grate the boiled and cooked beet and set it aside.
On the stove on high heat some butter in a non stick skillet
Add 1 tsp jeera and dry chilli red pepper, cinnamon, cardamom
When jeera , dry pepper, cinnamon and cardamom start turning black add onions and Garlic.
When the red onion is transparent, add red pepper
When the red pepper is partially sautueed, tomato paste or tomatoes
Add a pinch of asafoetida
Now add the rice without the water
Wait till the rice gets transparent and glassy
Add all the dry masala-Chilli powder, Corriander powder, Biryani Masala and Salt and mix it with rice.
Now add the grated beet and stir it, the rice is going to turn in beautiful red color.
Add 2 glasses of water and turn the heat down to medium and let it cook for 20-30 minutes or until rice is tender.
Redy to serve.