Beetroot or Carrot Rice

Ingredients:

• Carrot or Beet root - 3
• Basmati Rice - 2 cups
• Briyani Leaves - 2
• Ghee - 3 tablespoons
• Onions - 2

To powder:

1. Coriander Seeds - 2 teaspoons
2. Fennel seeds - 1 teaspoon
3. Cumin seeds - 1 teaspoon
4. Urad Dhal - 1 teaspoon
5. Split yellow Channa dhal - 1 teaspoon
6. Cloves - 3
7. Cinnamon - 2cm stick
8. Cardamon - 2
   
9. Curry Leaves - 1 sprig or 10
   
10. Sherrded coconut - 2 tablespoons
11. Red Chillies - 6 (as required)
    

Method:

• Cook the basmati rice with 4 cups of water, required salt and keep it aside.
  
• In a dry pan first fry coriander seeds on medium heat for 5 mins
• After that add the items in "To powder" from 2 - 11 one after the other and fry for another 5 mins on low heat or when the mixture turns light brown color.
• When the mixture cools down grind it to smooth powder
• You can prepare the powder in excess quantity and can store in air-tight container in freezer for a month or so.
• Shred the Carrot or Beetroot and keep it aside.
• In a pan heat 3 tablespoons of ghee and add the briyani leaves.
• Add lengthwise cut onions and fry until onion is light brown in color.
• Add the shredded vegetable, salt required for vegetable(as rice already has salt in it) and fry for 2 mins.
• Reduce the heat, cover and cook until the vegetable is cooked. Don't add water any water.
• When beetroot or carrot is done add 2 tablespoons of grinded masala powder and mix well.
• Add the cooked rice and stir in. If required add more masala powder as per your spice needs.