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Ingredients
  • 1 cup basmati rice (or any aged rice)
  • 1¾ cups water for cooker (2 cups for pot, 1¼ cup for IP)
  • 1½ tablespoons oil
  • 1 small onion (¼ cup sliced, optional)
  • 1 green chili (slit)
  • ½ tablespoon ginger garlic paste (or ½ tablespoon each fine chopped)
  • ⅛ teaspoon turmeric
  • ¼ to ⅓ cup green peas (or ½ cup boiled/canned chickpeas)
  • 1 small beetroot (¾ to 1 cup chopped )
  • ⅓ cup potato (1 small, chopped, optional)
  • 1 tablespoon coriander leaves
  • 1 tablespoon mint leaves /pudina (optional)
  • ½ teaspoon salt (adjust to taste)
  • subheading: Spices for beetroot rice:
  • 1 small bay leaf (tej patta)
  • ½ teaspoon cumin seeds (jeera )
  • 1 small star anise (optional)
  • 1 inch cinnamon (dalchini)
  • 3 cloves (laung)
  • 2 cardamoms (elaichi)
Steps
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