Ingredients
– 1 cup basmati rice
– 2 cups water
– 1 large beetroot, grated
– 1 tablespoon oil
– 1 teaspoon mustard seeds
– 1 teaspoon cumin seeds
– 1 onion, chopped
– 1-2 green chilies, chopped
– ¼ cup peas (fresh or frozen)
– Salt to taste
Method
1. Rinse the basmati rice under cold water until the water runs clear. Drain it well.
2. Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Wait for them to pop.
3. Add the chopped onion and green chilies. Sauté until the onion becomes golden.
4. Stir in the grated beetroot and peas. Cook for about 5 minutes until they soften.
5. Mix in the rice and water. Add salt, then bring it to a boil. Cover and reduce the heat. Let it cook for about 15 minutes until the rice is tender.
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