Beetroot Pulao

Serves: 4

2 tbsp coconut oil
1 tsp cumin seeds
1 bay leaf
4 cloves
4 pods cardamom
1" cinnamon

Add coconut oil to a heated pressure pan, add cumin seeds, bay leaf, cloves, cardamom, cinnamon.

1 onion, thinly sliced
8 red chili, broken and seeds removed

Add onion, red chili, sauté for 5 minutes in medium flame.

1 tsp ginger, grated
1 tsp garlic, grated

Add ginger and garlic, sauté for 30 seconds.

1 cup tomato, finely chopped

Add tomatoes, sauté until tomatoes softens.

2 cups beetroot, chopped
1/2 cup beetroot, grated

Add chopped and grated beetroots, sauté for 2 more minutes.

1/4 tsp turmeric powder
1/4 tsp garama masala powder
2 and 1/2 tsp salt
1/4 cup mint, chopped
1 tbsp lemon juice

Add turmeric powder, garam masala powder, salt, mint, lemon juice sauté until the spices turn aromatic.

2 cups rice, soaked for 20 minutes
4 cups water

Add rice, water, mix well, pressure cook in medium for 2 whistles.

1/4 cup cilantro, chopped

Add cilantro, mix well.

Yields: 11 cups
Taste Note: Tastes AWESOME
Source: hebbarskitchen
Note: I added 9 red chilis (pictured) and it was way too spicy, 8 are good enough.