Ingredients:

Basmati/raw rice 2 cups.
Beet root 3
Green chili 1 deseed – chopped
Onion 1 finely chopped
Tomato 1 – puree
Salt
Turmeric pinch
Chili powder 1 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Mint finely chopped 10 leaves to garnish
Cilantro to garnish
Butter.

Method:

Cook rice along with salt. Spread in a wide tray to have well seperated stiff rice.

Peel and chop beet root, set aside.

In a wok, heat butter. Crackle mustard,cumin and asafoetida and. Add chilies, onion and fry real good.

Followed by tomato puree annd salt, turmeric and chili powder. Wait till oil shows up on sides.

Add beet root. Cover and cook, if needed add 1/4 cup of water.

When it is done, add rice without forming lumps. Mix well. Let it be in low heat for some time. Rice should blend with beet root color and turn bit crispier.

Garnish with cilantro and mint leaves.